Food Sustainability On The High Seas If you were in the middle of nowhere hundreds of miles from land, what’s the one thing you would want to eat? Although this popular query is not an unfamiliar conversation piece, it’s a question that the fine kitchens of luxury cruise lines never want their visitors to ask…. Read more »
Search Results for: rated m
FROM HOSPITALS TO HOTELS TO UNIVERSITIES
Gourmet Dining Is Set To Surge As Consumers Demand More High-End Experiences Hospitals, hotels and Universities around the world have been diversifying at a fast pace to respond to a more and more cosmopolitan audience. The cuisine and food services in on-campus restaurants and dining halls, hotel lounges and hospital cafeterias are reaching new heights… Read more »
MOVE OVER CONVENTIONAL DESSERT INGREDIENTS!
IT’S TIME FOR A SUPER INGREDIENT – INSECTS As humans, we are always trying to evolve and create – in the kitchen especially. The inspiration to take a dessert to the next level is always a challenge, though satisfying when the results are successful! Besides going for the usual ingredients, why not try something a… Read more »
Chef Migoya Amazes in PreGel 5-Star Pastry Series® Debut
In his first PreGel 5-Star Pastry Series® Seminar at PreGel AMERICA, Chef Francisco Migoya, Head Chef at Modernist Cuisine wowed attendees with unique avor combinations and stunning plated desserts resulting in a plethora of new and innovative techniques for the modern pastry chef. Step by step, Chef Migoya explained and demonstrated the techniques needed to… Read more »
Chef Hawecker Dazzles in 5th PreGel 5-Star Pastry Series® Seminar
In his fifth PreGel 5-Star Pastry Series® Seminar at PreGel AMERICA, Chef Frederic Hawecker, Meilleur Ouvrier de France Chocolatier, impressed attendees with new glazing techniques, colorful and masterful chocolate décor, and creative flavor combinations resulting in a stunning buffet made up of many petit gateaux and entremets to satisfy the inner artist. Chef Hawecker demonstrated… Read more »
Making Healthier Dessert Options
Utilizing Lighter Ingredients for Appetizing Dessert Options By now, many people have thought about what they would like their New Year’s resolutions to be, a lot of which likely have to do with eating healthier and changing their habits. But making the full dietary transition can be difficult, seeing as eating healthy can be more… Read more »
MEXICAN PALETAS: THE RISE OF A TROPICAL TREAT
“Knowing the customers’ preferences, we decided to start a business and the success was immediate.” – Fabiana Roik, Paleteria Original MEXICAN PALETAS: THE RISE OF A TROPICAL TREAT The original Mexican paleta is a simple frozen treat made with water, fruit, and sugar, and it is popularly sold in the streets of Mexico. This concept… Read more »
A Few Tips Amore Gelato Learned Along the Way
Bruce Koeller (BK), Owner Amore Gelato 535 16th Street #120 (16th & Welton) Denver, CO 80202 303-825-0609 www.amore-gelato.com The passionate owner of Amore Gelato, located in Denver, CO, shares how his gelateria conducts business daily, plus lessons and tips he’s learned along the way. JM: What inspired you to open a gelateria? BK: We absolutely… Read more »
PreGel’s 5-Star Pastry Series® is Sweet and Dazzling
In his sixth consecutive year, Chef Laurent Branlard showcased inspiring sugar showpiece techniques in his 5-Star Pastry Series® seminar at PreGel’s International Training Center – Charlotte, on September 14-16, 2015. Chef Branlard started the seminar with an in-depth look at various components used in creating sugar showpieces. He explained the importance of structure and how… Read more »
Product Brands Take the Leap
IN-STORE GROCERY BRANDS DEVELOP THEIR OWN CAFÉS AND RESTAURANTS You have probably noticed P.F. Changs’ frozen egg rolls or beef with broccoli in the frozen food aisles of your grocery stores. However, the Asian chain isn’t the only restaurant that has brought its specialties to your microwave. Names like T.G.I. Fridays®, California Pizza Kitchen, and… Read more »
Top 10: Evolution of Childhood Desserts
There are certain smells, flavors, and most importantly desserts (for those with a sweet tooth) that take us back to childhood memories of indulgence, messiness, and overall happiness. For some of us, it could be the simple aroma of our grandmother’s signature chocolate cake recipe, or the s’mores we’ve enjoyed with friends and loved ones… Read more »
SUBLIME DOUGHNUTS: Full-Bodied Pastries, Despite the Hole
Behind the polished glass of a doughnut shop’s pastry display case lies a stunning collection of pure culinary allurement. Fresh pastries of varying shapes and sizes are dressed up with colorful and sweet glazes, toppings and garnishes canvassing the surface of every impeccably prepared treat. The sight of this edible eye-candy is enough to overcome… Read more »
PreGel America Causes A Splash With New Fruit Lounge® Syrups
PreGel America is pleased to announce the addition of Fruit Lounge® Syrups to its innovative line of Specialty Beverage Solutions. The gluten-free line of concentrated fruit syrups is available in nine flavors, ranging from coconut to passion fruit. The company’s latest ingredient solutions represent varying facets of taste and creativity in the beverage world, providing… Read more »
Staying On Trend
The Great Wolf Lodge Shares the Best Avenue for Success Being at the forefront of new up-and-coming trends is an important part of the Hospitality and Food Industries. Whether you are a hotel owner or the head chef at a restaurant, you need to stay aware of what is happening in the industry, know what… Read more »
The State of the Frozen Yogurt Industry
Is It In or Out, the Skinny on Frozen Yogurt Today Frozen yogurt is Dead! Froyo Is the Next Cupcake! Frozen Yogurt’s Future is Bleak! Endless Closings of Frozen Yogurt Shops, Who’s Next? Frozen Yogurt Is So Yesterday! Can FroYo Survive? Recent headlines on frozen yogurt are relentless and scary, but are they true? In… Read more »
Strawberry and Wild Strawberry
When you think of berries, the strawberry is most likely the first one to come to mind. Therefore, it might come as a surprise to find out that, botanically speaking, they are not actually a part of the berry world. “True berries are simple fruits stemming from one flower with one ovary and typically have… Read more »
Chef Frederic Monti Shares Talents in Toronto, Canada
Bringing both his impressive pastry skills and engaging personality to Toronto, Chef Frédéric Monti, corporate pastry chef for PreGel America and Cacao Barry Ambassador, showcased innovative techniques and classic flavor combinations to a full class. The February 18, 2015 PreGel 5-Star Pastry Ambassador demonstration was organized in partnership with Cacao Barry, bringing local Toronto pastry… Read more »
Marketing to Children
The Makings of Brand Loyalty The experience of shopping with a child, who let’s face it, has all the power of purchase at their fingertips, is interesting at best. The scenario goes as follows: wondrous eyes navigate the bounty of tempting goodies surrounding them. Small, excited faces gleam with excitement in anticipation of filling their… Read more »
Cheese: A Dessert Must or No-No?
In the culinary world, wine and cheese share a special connection to the palate and the plate. This connection can be attributed to their harmonious varieties from complementary regions or simply the feng shui between taste and texture. But the lines are blurring as cheeses are now appearing in desserts. Choosing cheeses and wines can… Read more »
We All Go Nuts for Peanuts – What’s all the hype about America’s favorite nut?
Convenient, inexpensive, good for you and delicious: they have it all! Peanuts are the most popular and consumed nuts in the United States and can be found nearly everywhere. Perfect for a quick snack to cut a craving before grocery shopping or to boost your energy before a workout, a large selection of peanuts can… Read more »
The Importance of a Good Foundation
A good base is essential in the production of artisanal gelato. With it comes many advantages, such as an extended shelf-life, a consistent level of quality and a well-balanced mix that guarantees the total hygiene of the product. A base also accentuates any added flavoring and simplifies production in an efficient and systematic way. Most… Read more »
Basics 101: Defining Nuts Can Drive You Nuts
The concept of the nut can be way more broad and complicated than you imagine. We dug deep into the scientific aspect of it not only to find out more about the health benefits they bring to the human body, but also to understand the myths and curiosities about them. Dr. Michael Greger, a leading… Read more »
Basics 101: Cocoa Powder
When it comes to cocoa, the Medicine Hunter Chris Kilham, summed it up right saying, “Cocoa, the food of the gods and the electuary of lovers, has captivated humanity with its exotic flavor and sensuous mouth feel. The world would be a poorer place if not for heavenly cocoa!” Chocolate has and continues to mesmerize… Read more »
PreGel 5-Star Pastry Series®: Patisserie of Chef Ramon Morato
Pastry Chef Ramon Morato of Aula Chocovic returned to PreGel AMERICA’s Professional Training Center on July 28-30, 2014 for his second PreGel 5-Star Pastry Series® seminar. Over 20 industry professionals attended the three-day seminar, including notable chefs such as Eric Kalaboke, executive pastry chef at St. Regis New York, Keegan Gerhard, owner of D Bar… Read more »
Convenience Goes Gourmet C-Stores at the Crossroads of Gourmet and Convenient
The name speaks for itself: convenience stores are all about quick and easy accessibility. Frequented by time-pressured consumers looking to multitask, they are the best destination to park, pump and pick something up to eat at the same time. As a preferred stop for on-the-go refreshments and meals, the trend of gourmet food being sold… Read more »
Coupon Revolution: More than just the Sunday Paper
“Coupons” are often a business owner’s nightmare. Every business’s main goal is to make a profit, and thinking about lessening the margin of profit over costs is enough to make anyone wince. But discounts and coupons can help profits soar in more ways than one – the secret is to choose the right kind and… Read more »
Frozen Novelties: Simple Additions to Increase Profits
As the evening rush comes to an end each night, you take inventory of the leftover pans of gelato, the blinking lights on the soft serve machines indicating which flavors are low and the dipping cabinet’s nearly empty ice cream buckets. You determine what needs to be produced and hesitate as you make the move… Read more »
Back to Our Roots: InTuit
As I blissfully punch each letter of this article, my mind is at ease knowing that my Macbook won’t freeze, once again dodging the “spinning wheel of death.” Behind every functioning computer, phone and tablet at PreGel AMERICA are two men whose true passion for problem solving keeps this company connected 24/7. John Baran and Anthony… Read more »
A Journey for Greatness Guides Sean Pera To PreGel Professional Training Center
PreGel AMERICA is excited to welcome Sean Pera, formerly of Herons at the Umstead Hotel & Spa in Cary, NC, and winner of the 2013 4th Annual StarChefs.com International Pastry Competition. “Having gotten to know Sean over the last year at various events, we felt a natural synergy with him and were impressed by his… Read more »
Whats Blooming: Comebacks in the Dessert World
As the holiday season comes to an end, having indulged on every dessert from Grandma’s pumpkin pie to the neighborhood bakery’s decadent treats, take a moment to reflect on some of the world’s most celebrated sweets, both old and new. 2013 was a signature year for desser t comebacks, bringing back some of the world’s… Read more »
Berry Healthy: Understanding the Standards and Variations of Timeless Pastry Items
Pastries are sophisticated and elegant desserts that demand high expectations from customers. They aren’t the easiest to craft and understand, often taking years of culinary schooling to perfect. Pastries often have unpronounceable names because of their provenance, but these delicacies are big players in the food industry and thus deserve a basic understanding.With similar names… Read more »
What’s Blooming: Triumph of the Black Currant
The story of the black currant in the U.S. is one of recent triumph, though its journey still continues. According to the United States Department of Agriculture (USDA) the cultivation of this wild berry was banned in the early twentieth century. A plant disease called white pine blister rust used the currant as a vicious… Read more »
Berry Healthy: Briefs
Let It Rest Letting a frozen dessert mixture rest after you’ve combined the ingredients (i.e. base, flavors, liquid, etc.) will help achieve optimal flavor. The ideal timeframe is 24 hours if possible. After you’ve let it rest, blend it for a few minutes to ensure nothing separated and then feed into the frozen dessert machine… Read more »
Berry Healthy: Basics 101: To Know Butter is to Love Butter
Paul Child once said to Julia Child, “You are the butter to my bread, you are the breath to my life.” A beautiful quote and sincere statement of love with a lot of truth to it, because bread just isn’t as wonderful unless it’s accompanied by true, creamy, melt-in-your mouth butter. Butter is a quintessential… Read more »
Tree Talk: PreGel Probiotic GanedenBC30 in Happy Yo Pro™
PreGel AMERICA recently announced a new partnership with Ganeden Biotech to incorporate the probiotic GanedenBC30 into its line of superior dessert ingredients star ting with its new frozen yogurt mix Happy Yo ProTM Super Sprint (Yogurt with Probiotics). Carrying GanedenBC30 probiotic demonstrates PreGel’s ability to adopt leading edge technologies and continue to support its customers…
-->
The spicy scent of gingerbread baking in the oven, the warmth of a hot chocolate mug against frozen fingers and the buttery taste of grandmother’s holiday cookies all evoke an emotion just by seeing the word such as gingerbread on a menu. According to Marcia Pelchat, a scientist at the Morrell Chemical Senses Center, consumers… Read more » Flowers captivate with their vibrant colors and beautiful shapes. It is usually forgotten that besides appealing to the senses of smell and vision, they also have the potential to delight the palate. Flowers as a garnish or decorative element for baking and cooking have been around for centuries in different cultures around the world, and… Read more » Whether you taste it as a revitalizing toothpaste and mouthwash upon waking or as refreshing gum or candy after a midday lunch, mint, botanically known as Menthe, is an alluring perennial herb that grows in temperate parts of the world. And, according to Greek legend, this tempting characteristic of allure is how the mint herb… Read more » On May 6-8, 2013, Chef Johann Martin conducted his debut PreGel 5-Star Pastry Series™ seminar at PreGel AMERICA’S Professional Training Center in Concord, NC. Chef Martin, who is an instructor at Ecole Gastronomique Bellouet Conseil in Paris, France, inspired attendees with breathtaking sugar showpieces during his seminar The Art and Technology of Sugar Showpieces. Attendees… Read more » Summer is here, bringing with it the busy season for frozen dessert professionals. Now may be the time to consider expanding your workforce to cover the pending demands summertime temperatures bring. Sure, it may sound cliché, but the saying is true: the key to a successful business is an exceptional team – and that includes… Read more »Top Ten: Tastes of Warm, Winter Nostalgia
Featured Article: Florals: Edible Flowers, Edible Tradition
What’s Blooming: Mint: Nature’s Nurturing Herb
Chef’s Nest: Recap: The Art and Technology of Sugar Showpieces with Chef Johann Martin
Tree Talk: HR Corner: The Benefits of Offering Part-time Employment