Tree Talk: PreGel AMERICA To Expand North Carolina Facility, Create More Jobs

PreGel AMERICA expands

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 »

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 »

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 »

Passion & Ingredients = A Sweet Wonderland

Chef Lynn Mansel

Mohegan Sun Casino Chef Lynn Mansel (LM) Executive Pastry Chef, Food & Beverage 1 Mohegan Sun Blvd Uncasville, CT 06382 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 »