PREGEL CHILE’S NEW INTERNATIONAL TRAINING CENTERS
DEDICATED TO SPREADING THE ITALIAN DESSERT TRADITION, THE PREGEL INTERNATIONAL TRAINING CENTERS OFFER FROZEN DESSERT COURSES, BASIC AND ADVANCED, AS WELL AS AN ORIENTATION PASTRY THEORETICAL-PRACTICE IN DIFFERENT COUNTRIES OF THE WORLD, ADAPTING TO THE NEEDS AND TRENDS OF EACH MARKET
Text: Ignacio Milies V. of www.chefandhotel.cl/ Photographs: Courtesy of PreGel
SINCE ITS FOUNDATION IN 1967, when Dr. Luciano Rabboni created the first semi-finished flavoring paste for gelato and sorbetto, PreGel has understood that training is a fundamental service for the artisanal ice cream and pastry industry. In fact, the main objective of PreGel is to support its partners by providing the tools and training needed to develop successful businesses. In this sense, the PreGel International Training Centers are pioneering facilities worldwide, offering courses and developments designed to meet the needs of expert professionals and beginners, and which, since mid-August, is also present in our country.
Located in commercial units of the Miraflores Work Center in Renca, Chile, PreGel International Training Centers of Chile houses the latest technological equipment for training and developments to all who want to improve their knowledge or begin to learn methods and techniques in the fields of patisserie and gelato. At the opening of its first Open House, clients and friends of the brand explored the new facilities where the staff develops courses that are both theoretical and hands-on, with a seating capacity of twelve to twenty people. They also tasted some of the main flavors and new recipes for next season, in addition to participating in a conversation about balancing tips for recipes by gelato master and technical manager of PreGel Latin America, Pablo Dell’Aguila.
TRAINING IS THE KEY TO SUCCESS
For Angelo Sannazzaro, general manager of PreGel Chile, the training is essential for the company, since it is part of the complete service that PreGel delivers to its customers: “In Chile, both consumption and quality of product have been rising. Today the consumer seeks different options that adhere better to their lifestyles, so this new PreGel ITC opens up many opportunities for the industry.”
Among the courses offered for pastry and gelato parlors that will be taught at the PreGel International Training Centers in Chile, is the Introduction to Gelato course. This class does not does not require prior knowledge of the fundamentals of the modern gelato that follows the Italian style of presenting artisanal dessert. This course also explains each of the ingredients, their composition, and the reason why it a component within the recipe. Meanwhile, the advanced level class intensifies the learning experience with a showcase of recipes with greater complexity, including gelato created with alcoholic beverages, advanced sculpting and flavoring techniques, or infusion-based gelato to name some.
In the words of Sannazzaro, “Normally, students who take the advanced course are people who have a gelato parlor or artisanal ice cream. They are more professional, they want to investigate what they can improve, and consult for any development that is not going well, or does not satisfy them completely. That’s why they focus on the knowledge of our chef-instructors who have years of experience in the matter.”
Dell’Aguila adds, “The focus of the courses goes beyond cost, they are to empower and grow gelato consumption, and the awareness of artisanal Italian style desserts.” Along with his explanation, Dell’Aguila emphasized that this new space adds to the sales support and demonstrations that they perform to each local customer, supporting them in areas of production and service, standardization, and presentation of dessert showcase as taught by Chef Daniela Durán.
PreGel is present in more than 130 countries, served by two production plants with more than twenty subsidiaries, as well as a wide network of importers and distributors that guarantee effective leadership in the market, and a correct interpretation of the needs of consumers around the world where Chile is no exception, thanks to a direct sales model which allows the client to have an expedited communication with the company, without intermediaries.
Sannazzaro highlights the important growth of the gelato/ice cream industry in Chile, which is currently focused on options for those with food intolerances – part of the broad product portfolio of the company: “We have certified products in gluten-free, vegan-friendly, low-calorie, stevia bases, pastes for diabetics, and endless options for what our customers want to develop.”
Dell ’Aguila agrees, saying, “The Chilean market has changed a lot in the last five years. We feel PreGel has been part of that process by spreading not only the culture of Italian-style artisanal gelato, but also the quality of the products that one uses: the good milk, the good fruit there is; that is, use the best that our country gives and add the technological part that we bring from Italy. That merger is giving excellent results, which we will continue promoting through this new PreGel International Training Centers,” says the gelato master.