Media Kit - PreGel America

Excellent class. Chef Michael Laiskonis was informative, answered all of our questions, and gave us alternatives to problems.
He made it real for real world situations.

- Carlton Harrison, pastry chef, Westminster-Canterbury on Chesapeake Bay
I didn’t know that we have such a facility as PreGel that has so many classes that it offers…
It’s a once in a lifetime experience. I hope I can do it again.

- Maria Saragusa, pastry student, Ukraine
Chef Laiskonis is an excellent teacher with an in-depth knowledge of the interaction of ingredients.
Superior instruction bolstered by a state-of-the-art facility made for a tremendous class. Thank you.

- Raymond Blanchard, pastry sous chef, The Everglades Club
This was my first experience with PreGel classes, and I am floored by how much I have learned! I really enjoyed all the lecture information and the demos were very cool to get to see first-hand. Being able to learn from such a talented and experienced chef is so inspiring.
Thank you for this opportunity and I cant wait to come back.

- Melissa Attanas, baking instructor, Wake Tech Community College. 5-Star Pastry Series/ All Things Chocolate: Bean to Dessert with Chef Michael Laiskonis
I have loved being in the PreGel facilities and the staff is just world-class…they are so professional, so knowledgeable, and so welcoming.
I would most certainly recommend PreGel for culinary training. There’s no other learning experience like this.

- Kara Andretta, Kara’s Couture Cakes, Buffalo, NY
Thank you so much. I'm glad I took the class. Chef Michael Laiskonis is a great teacher and nice chef.
Loved to see the many PreGel products used in this class.

- Carlos Sierra
The facility is great, the equipment they have here is incredible. The staff is amazing.
I’ve been telling my friends about it and that they should totally do it.

- Sofia Tejeda, Feast, San Antonio
Chef Laiskonis has a wealth of knowledge that he shared with us, it is evident that his skills are very refined.
This is my third class at PreGel and this is by far the 'best one yet.'

- Todd Richter, executive pastry chef, Prestonwood Country Club
It’s a different format from other classes that I’ve taken and there’s a tremendous amount of learning going on.
I’ll be looking ahead to see what other courses you have here.

- Katherine Parsi, culinary arts teacher

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The Foundation of PreGel

In the small garage of his home, Dr. Rabboni painstakingly labored to invent Orange Fortefrutto^®

The legacy of PreGel began with Dr. Luciano Rabboni—the nephew of an avid gelato maker and a chemist. Young Rabboni took notice of local gelato makers struggling to maintain a high-quality product to sell. Their products melted easily and the flavoring was inconsistent. In the small garage of his home, Dr. Rabboni painstakingly labored to invent Orange Fortefrutto® (fruit-based paste for flavoring artisanal frozen desserts), which he, with his wife Elena, initially sold out of the trunk of their car. This show of dedication and drive resulted in great success. Half a century later, Dr. Rabboni is still the driving force behind the family-owned company that umbrellas a network of PreGel subsidiaries, International Training Centers, and distribution centers worldwide, including those of PreGel America.

About PreGel America

PreGel America was established in 2002 as the North American subsidiary of PreGel s.P.A, headquartered in Reggio Emilia, Italy.

We are a business-to-business (B2B) developer, manufacturer, and distributor of authentic, high quality, shelf-stable, semi-finished dessert ingredients and supplies. Our primary goal is to effectively fulfill the supply needs for artisans of Gelato, Sorbetto & Ice Cream, Soft Serve Ice Cream, Pastry & Confections and Specialty Beverages. Our company highly values culinary education, teaching the proper use of our products and providing instruction on the latest techniques. Therefore, PreGel hosts five International Training Centers within major U.S. cities including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, though off-site demos are available as well. The company services all segments of the foodservice and noncommercial foodservice industries, as well as U.S. distributors. PreGel believes in blending Your Passion with Our Ingredients, and we look forward to forging a successful partnerships with chefs and entrepreneurs passionate about quality artisan dessert.

Product Lines

PreGel’s line-up of incomparable ingredient solutions streamline production times and boost a creative environment through customizable, easy-to-use components that generate phenomenal results.

Gelato, Soft Serve
& Ice Cream

Soft Serve Ice Cream

Pastry & Confections

Specialty Dessert Beverages

Serveware, Equipment
& Supplies

PreGel International Training Centers

The PreGel International Training Centers are the foremost culinary educational facilities for serious and aspiring specialty dessert chefs. Located in prominent “food hub” cities, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our state-of-the-art facilities offer unrivaled ingredients, superior equipment, incomparable training and guidance. Our diverse offering of classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.

5-Star Pastry Series

Established for advanced culinary professionals to sharpen and increase their skills in the arts of plated desserts, pastry buffets, chocolate and more, the PreGel 5-Star Pastry Series redefines the art of world-class pastries and dessert. Offered exclusively at the PreGel International Training Centers – Charlotte, all seminars are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.

Latest Press Releases

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PREGEL HIGHLIGHTS COOL FLAVORS FOR COOLER SEASON

Dessert ingredient producer prepares for autumn with classic seasonal flavors CONCORD, N.C. (August 20, 2019) – Question: What are three of the best things about fall? Answer: The extra hour of sleep when we “fall back” for Daylight Savings... Read More

LUCIANO RABBONI BECOMES CAVALIERE DEL LAVORO

The President of the Italian Republic Sergio Mattarella gives the award This morning Luciano Rabboni received the award of Cavaliere del Lavoro, presented by President of the Italian Republic Sergio Mattarella. Cavaliere del Lavoro is an important title that is... Read More

Media Presence

PreGel’s in the news! Explore our growing library of media coverage.

Gallery of Imagery for Media Use

Amarena-in-Bourbon-Old-Fashioned-0008-combined-tiny

Amarena Bourbon Old Fashioned

North and South America

Europe and Asia

The Foundation of PreGel

About PreGel America

Product Lines

Gelato, Soft Serve & Ice Cream

Soft Serve Ice Cream

Pastry & Confections

Specialty Dessert Beverages

Serveware, Equipment & Supplies

PreGel International Training Centers

5-Star Pastry Series

Latest Press Releases

PREGEL HIGHLIGHTS COOL FLAVORS FOR COOLER SEASON

LUCIANO RABBONI BECOMES CAVALIERE DEL LAVORO

Media Presence

Gallery of Imagery for Media Use

Logos

Videos

Resources

PreGel Recipe Database

PreGel Leadership

Awards/Accolades

2017

2016

2015

2013

Gelato, Soft Serve
& Ice Cream

Serveware, Equipment
& Supplies