Champion Instructors Share Insights into Evolving Industry and Cutting-Edge Techniques
PreGel AMERICA, announced the launch of its 5-Star Chef Series, a series of exclusive three-day educational seminars
The program, which begins in September, will feature internationally acclaimed, champion pastry chefs dedicated to providing a superior level of instruction on pastry and dessert applications.
“These seminars promise to set new standards for the pastry industry,” said Frederic Monti, 2007 National Champion and a series instructor. “The group’s instructors include three chefs who’ve achieved the Meilleur Ouvrier de France (MOF), which is the country’s highest honor for an artisan. In addition, we have the reigning World Pastry Championship Team and two of the top Chocolatiers in the world. Never before has such a prestigious group of pastry chefs joined forces under one roof to bring the industry to the next level.”
These instructors include:
Laurent Branlard, 2008 World Pastry Champion
Dimitri Fayard, 2008 World Pastry Champion
Stephane Treand, MOF, 2008 World Pastry Champion
Jean-Pierre Wybauw, Master Chocolatier
Olivier Bajard, MOF, World Champion in Dessert Making
Frederic Monti, 2007 National Champion
Stéphane Glacier, MOF, Consultant for Pastry, Chocolate and Confections
Norman Love, Norman Love Confections
“The field of specialty desserts, particularly pastries, is an evolving industry that is led by experience and innovation,” said Marco Casol, CEO and president of PreGel AMERICA. “We believe ongoing education is a crucial part of the success of this industry and have developed a number of training programs specifically designed to provide professionals with the tools necessary to be successful in the specialty dessert business. The curriculum will challenge industry professionals at all levels, which is why we believe the 5-Star Chef Series will further elevate the industry and profession.”
Seminars will provide attendees with three days of lecture and hands-on, personalized instruction at the PreGel Professional Training Center in Concord, N.C. Curriculums will be geared toward established chefs seeking to hone their skills in:
• Chocolate
• Pastries & Desserts
• Frozen Desserts
• Pastry Decoration
• Dessert Showpieces (Sugar & Chocolate)
Topics will range within these focus areas from themes including the contemporary chocolate buffet to the art of sugar showpieces to fundamentals of competition and more.
“This is what this industry needs right now,” said Monti. “The 5-Star Chef Series is relevant. Not only will you see mold breaking sugar and chocolate centerpieces, but you will also see the latest trends in petit gateaux and entremets. You will learn ground breaking techniques in bonbon production, world-class chocolate buffets and much more.”
“We’re confident the culinary genius of our 5-Star Chefs, combined with PreGel’s cutting-edge facility and unparalleled ingredients, will set the stage for a dynamic learning experience that will translate to a competitive advantage for all who attend,” said Casol.