We have all experienced one time or another walking into a place of business and having to interrupt what seems like a personal conversation to ask for assistance or to simply check out. When this happens we walk away feeling like we weren’t welcome at that establishment, that customer service was lacking and maybe even… Read more »
Tree Talk: PreGel AMERICA To Expand North Carolina Facility, Create More Jobs
PreGel AMERICA announced plans to expand its Concord, NC, facility, creating 48 new positions over the next three years. The expansion covers further structural development within its existing facility and the construction of additional warehouse, production and office space that will account for an estimated 125,000 square feet. The expansion is a direct response to… Read more »
From the Top of the Tree
One-third of the year is already in the books. 2012 has come at a fast pace and, well, so have 10 years. PreGel AMERICA celebrates its 10-year anniversary this year, and to be honest, I am still a bit in shock. In one regard, I feel as though time has passed by with the blink… Read more »
Branching Out: Cupcakes – Tips and Techniques
Sunflower Cupcake: 1. Color white buttercream a light shade of yellow. 2. Using a small offset spatula, apply a small amount of yellow icing to the tops of the cupcakes to create a smooth top on which to pipe the flower. 3. Using a bag fitted with a #352 tip, fill it with yellow buttercream… Read more »
Recipes: Peach Melba Sorbetto
DIRECTIONS Combine all of the ingredients and mix well using an immersion blender. (For Hot Process: Process the mix to 65°C/149°F) Place product in the batch freezer and follow machine instructions.
5 Ways: Peach Mango
Understanding the versatility of products can help any business add to its existing offerings without adding expense. It just takes a little creativity and imagination. 5-Ways will feature one of PreGel’s premium products each issue and showcase a plethora of uses for it to capitalize on your investment. Here are some great ideas on how… Read more »
Recipes: Strawberry Banana Tenero
DIRECTIONS Combine all of the ingredients and mix well using an immersion blender. Process according to the specifications of soft serve machine.
Top Ten: Celebrating 10 Years of PreGel AMERICA – 10 Things to Know
PreGel AMERICA is celebrating its 10-year anniversary! PreGel as a global company is over 45-years-old, but the commitment it made to the U.S. market started a mere 10 years ago and the journey has been a whirlwind. In honor of our anniversary, here’s a nod to 10 interesting facts about the growing company. Ten The… Read more »
Peanuts: Small Capsules of Good Stuff
Peanuts are the preferred nut of Americans and they are everywhere! Americans consume over 600 million pounds of peanuts annually, according to The National Peanut Board, but how much do they really know about them? Peanuts can be described in a plethora of ways. Legume is the most technical option, given that the pod usually… Read more »
Tree Talk: Getting to Know PreGel AMERICA’s 5-Star Pastry Ambassador Program
In 2011, PreGel AMERICA hosted four 5-Star Pastry Ambassador demonstrations in select cities including: • New York, NY, featuring Ron Paprocki, executive pastry chef of Gordon Ramsey at The London, and Jerome Landrieu, director of the Chicago Chocolate Academy • San Francisco, CA, featuring Michael Gillet, executive pastry chef of Valley View Casino • Washington,… Read more »
Part 1: An Acorn is Planted in the Land of Opportunity: PreGel AMERICA Begins
First, imagine a dream as the seed of an acorn; and to make that dream sprout it would need to be nurtured with the water and oxygen of resolute ambition combined with unrelenting will. Now visualize a young, thirty-two-year-old Italian man armed with a wealth of knowledge and passion about the Italian delicacy that shaped… Read more »
Menu of Options: How to Represent What You Present
Think back to the last menu that you saw. You’ve probably seen one recently, considering that, according to the National Restaurant Association, Americans spend 49 percent of their food dollars at restaurants. Did the menu leave an impression on you, or was it just a means to an end? The unsung art and science of… Read more »
Berry Healthy: Basics 101: Creams for Pastry & Baking
Creams are abundant in the pastry, baking and frozen dessert world. Each variety of cream such as whipping cream, light cream and sour cream serves a very different purpose and has its own unique properties. The key is to not get them confused and understand what and when a type of cream can be used… Read more »
Back to Our Roots: Modern-Day Heroes Hiding in the Racks of PreGel’s Warehouse
They emulate the strong colors of blue and red with their carefully coordinated outfits that begin with blue pants and end with a pristine blue and red top. They are always moving and flexing their muscles as they haul heavy objects coming and going on a daily basis. They maneuver with their specialty vehicles in…
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Mohegan Sun Casino Chef Lynn Mansel (LM) Executive Pastry Chef, Food & Beverage 1 Mohegan Sun Blvd Uncasville, CT 06382 www.mohegansun.com JM: Which three words or phrase would best describe your desserts/pastry menu? LM: There’s an art to constructing the perfect dessert. JM: What kind of decadent treats are on your desserts/pastry menu? LM: The… Read more »Passion & Ingredients = A Sweet Wonderland
