What’s Blooming: 5-Ways: 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream)

White Russian Pannacotta Martini

Method of Preparation In a pot, heat the milk and the 5-Star Chef Pastry Select™ Coffee Compound to 40°C/104°F. Remove from heat; whisk in 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream) powder ; whisk in heavy cream. Assembly Pipe a small amount of 5-Star Chef Pastry Select™ Coffee Crisp Filling in the bottom of… Read more »

Top Ten: 10 Food Holidays Around the Globe – Andiamo a Mangiare!

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One of the most important holidays in India, Diwali, or “festival of lights,” is a time to celebrate the victory of good over evil. Following the Hindu calendar, Diwali falls between mid-October and mid-November. Indians decorate their homes, set off firecrackers at night, and exchange sweets between family and friends, including Kesar Burfi (cashew nuts… Read more »

Feature Article: Playing Dress Up With your Desserts: It Really Is All In The Accessories A Global View of Garnishes

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Newsflash! Accessorizing is not only for fashionistas. Everything needs a little glitz and glamour, even in the form of dessert. After all, we do eat with our eyes. A wise person once said every dessert deserves a garnish. A garnish is widely known as anything that adds visual appeal to a plate in the form… Read more »

Chef’s Nest: The Fine Art of Boutique-Style Pastries and Petit Fours with Chef Frederic Hawecker

Chef Frederic Hawecker

Chef Frederic Hawecker conducted his first 5-Star Pastry SeriesTM seminar at PreGel AMERICA’s Professional Training Center on February 19-21, 2013. Chef Hawecker inspired attendees with unique flavor combinations resulting in a stunning buffet. Step-by-step, Chef Hawecker explained and demonstrated the techniques needed to create each component in his recipes. During the demo, individual students were… Read more »

Feature Article: Gourmet Dining: Pairing World Cuisine with Desserts

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The entire world has gone gourmet. The “foodie” movement is growing and reaching new heights in all corners of the world. More and more people are embracing the idea of making food and experience – taking note of flavors, textures, aromas, and ingredients in everyday foods and beverages. Beer microbreweries have blossomed because consumers were… Read more »

Tree Talk: HR Corner: Diversity in the Workplace

Diversity Map

America has become known as a “salad bowl” of cultural diversity, since the majority of American citizens have ethnic roots that hail from countries outside of the U.S. Within multicultural America, many have observed and respected each other’s cultural practices, fashion and foods, but tasteless under tones of social negativity are still apparent in some… Read more »

Tree Talk: PreGel AMERICA Introduces a Brand New Way to Enjoy Brownie Batter

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PreGel AMERICA is excited to offer Brownie Batter Super Sprint, a powdered mix to create gelato or soft serve. Waffle bowls, cups and cones are the newest ways to enjoy fresh brownie batter with this new frozen dessert innovation. Brownie Batter Super Sprint is user-friendly for experienced and novice dessert makers. The simple recipe offers… Read more »

Feature Article: Demographics: Incomes, Genders, Buying Habits, Ethnicities, etc.

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Imagine practicing archery blindfolded, or hunting with your eyes closed. Not that easy, if not impossible without seeing your target. The same concept can be applied to your business. Whether you are a business owner or thinking about opening a store, your business plan must include the following objectives: research and learn as much as… Read more »

Feature Article: Customer Q&A: Affogato & Nuny’s Yogurt Sweeten Mexico’s Dessert Scene

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Although American palates have long been enjoying the exotic flavors and appeal of Mexican cuisine, 2013 has been appropriately dubbed the year of the “Latin flavor invasion,” with Mexican fare leading the charge of tastes. However, a mutual respect for authentic Italian culture and cuisine is increasingly represented in many Mexican communities due to gelaterias… Read more »

Back to our Roots: PreGel’s Triumphant Return to the World’s Greatest Gelato Show

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Every January, the seaside town of Rimini, Italy comes to life in the dead of winter when thousands make the homage to one of the dessert world’s largest events, Sigep. To most in the U.S. it sounds like another trade show complete with vendors exhibiting, attendees milling about and extremely overpriced lunch stands. In some… Read more »

Tree Talk: Pastry Chef of the Year: PreGel’s Own Ben Shelton

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PreGel AMERICA is proud to announce Assistant Pastry Chef & Instructor Ben Shelton received first place honors at the 24th Annual U.S. Pastry Competition presented by Paris Gourmet, on Sunday, March 3, 2013. The event took place at the International restaurant and Foodservice Show of New York. Shelton achieved the esteemed title of Pastry Chef… Read more »