Each year PreGel America seeks out innovative and talented chefs to head the PreGel 5-Star Pastry Series®, a program hosted exclusively at PreGel International Training Centers – Charlotte, North Carolina, featuring hands-on seminars lectured by world renowned chefs. In 2018, PreGel welcomes two new faces to its 5-Star Chef family.
Chef Amaury Guichon will debut in July to lecture Cutting Edge Petit Gateaux. With over one million followers, he is the most followed pastry chef on social media worldwide, posting captivating pictures and videos of his creations. Hailing from France, Chef Guichon is a celebrated artisan who has worked alongside some of the industry’s best.
Coming in September, Chef Frank Haasnoot will make his 5-Star Chef debut, teaching Boutique Style Pastries. Winner of the 2011 World Chocolate Masters, Chef Haasnoot has over 25 years of experience and headed pastry departments at some of the finest hotels in the world.
Veteran 5-Star Chef Michael Laiskonis, who has been devoting recent time to chocolate research and development, will be lecturing the June series on the topic of All Things Chocolate: Bean to Dessert, taking the bean to bar process one step further and creating desserts with chocolate produced in class.
Returning 5-Star Chef Lauren V. Haas will bring new inspiration to the popular trend of bite-size desserts in her August Innovative Gâteaux de Voyage & Bite-Size Desserts course. Whether it’s their mini size, the ease of portability, or perhaps the health consciousness of consumers, Chef Haas’ spin on this trend will heighten its go-to status in restaurants and pastry shops.