As the new year of 2019 approaches, the question “what’s next?” tends to haunt our minds, arouse our ambitions, and charge our notions with the possibilities that can be. We begin to wonder what we can do next, how we can do it, and how we can be the best at the goals we look to achieve. With self-improvement being an ongoing trend each year, a sense of know-how is imperative for optimal results. And for those with a passion for the business of creating artisanal desserts, the PreGel International Training Centers (ITC) is excited to announce its educational curricula for 2019.

“We are extremely excited about the upcoming year of classes at the PreGel International Training Centers,” begins Mike Downing, corporate pastry chef, PreGel America. “Our team of chef instructors put a lot of work into creating a diverse curricula that will accommodate enthusiastic chefs and decision-makers, as well as newcomers to the world of pastry and frozen desserts. The courses we’re offering were developed with the long-term success of our students in mind, as well as the idea that PreGel is an overall resource in all things related to pastry, frozen desserts, and beverages, ” Chef Downing concludes.

The 2019 curricula is divided into several parts: Gelato, Specialty, and Pastry.