In his ninth year lecturing at the PreGel 5-Star Pastry Series®, Chef Michael Laiskonis, creative director at the Institute of Culinary Education, New York City, fascinated attendees with his extensive knowledge of chocolate. He showcased mono portions and verrines as well as a variety of bonbons and confections that incorporated the chocolate produced in class.… Read more »
In his third return to the 5-Star Pastry Series® at PreGel America, Chef Amaury Guichon, international pastry instructor, debuted his first ever entremets class for students from all around the world. During the seminar, seven different entremets were produced to completion from the glazes, to the chocolate garnishes. The “Boutique Style Entremets” demonstration began… Read more »
In his first 5-Star Pastry Series® at PreGel America, Chef William Werner intrigued chef attendees from all over the U.S. with his unique style of pastries. Chef Werner is the pastry chef and owner of the San Francisco-based contemporary style pastry shop Craftsman and Wolves. He showcased his infamous recipes using unique flavor combinations and… Read more »
What’s the first thing we do when there’s a professional interest we want to pursue—such as entrepreneurship for example—or a skill we want to elevate? We look for the best route to help us achieve that goal. For professional dessert artisans, the perfect route to “dessertpreneurship“—dessert-based entrepreneurship—lie in five different locations: Charlotte, North Carolina; Ft.… Read more »
In his return to the PreGel America 5-Star Pastry Series®, Chef Amaury Guichon, international pastry instructor, wowed chefs from all over the world with his out-of-the-box techniques and imaginative style. He demonstrated an array of boutique style petit gateaux, each inspired by day to day items such as mushrooms, coconuts, and much more. The… Read more »
Okay, I’ll admit it. There’s always a tinge of anxiety when preparing to go interview a 5-Star Chef like Lauren V. Haas. As I prepared for the third segment of the “Six Bites Series,” I quickly read over my six questions a final time, and then headed down to the North Carolina International Training Centers… Read more »
Just a few short weeks ago, I had the pleasure of interviewing Chef Michael Laiskonis, creative director at the Institute of Culinary Education in New York, and one of today’s most celebrated chefs. His three-day seminar in All Things Chocolate: From Bean to Dessert was the debut class of this year’s PreGel 5-Star Pastry Series®.… Read more »
“It takes an uncommon amount of guts to put your dreams on the line.” – Erma Bombeck, writer. Guts. The word is used quite often in the English language; many times in the informal sense, otherwise known as slang.