Are you prepared to reopen? Tips on how to “restart” your business.

We are all excited about shops and restaurants reopening, but things will be different for a while now, and BEING PREPARED IS ESSENTIAL. Ensuring safety regulations are met, reorganizing the work with limited staff, sanitizing the production kitchen and making sure customers still have an enjoyable experience, will be new challenges in the coming months.… Read more »

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10 Questions with The Place

As the leaves are falling off the trees and the temperatures around most of the Unites States are becoming cold, Amy Andrade, PreGel Special Service Team Manager, takes you to a warm and tropical locale in this issue of “10 Questions With…” Located in the Caribbean Sea and on the island’s North Eastern shore, San… Read more »

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The Many Flavors of Chocolate

PreGel Corporate Pastry Chef & US ITC Manager, Sean Pera, is exploring the delicious spectrum of a never-ending trend: chocolate. Take note of how Chef Pera recommends some uses of chocolate in all its splendorous forms.   With the world of chocolate ever-expanding in its vast choices of flavors and sommelier-esque descriptions, it can sometimes… Read more »

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The Growth of Vegan Desserts

Question: Can dessert be creamy, buttery, or indulgent without including the likes of milk, butter, cream, or other animal byproducts in its composition? A few short years ago, my conjecture would likely have been “ummm…no!” But today, having consumed more education about veganism and having experienced the sheer pleasure of tasting vegan desserts, I am… Read more »

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