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Boutique Style Entremets with Chef Amaury Guichon

  In his third return to the 5-Star Pastry Series® at PreGel America, Chef Amaury Guichon, international pastry instructor, debuted his first ever entremets class for students from all around the world. During the seminar, seven different entremets were produced to completion from the glazes, to the chocolate garnishes. The “Boutique Style Entremets” demonstration began… Read more »

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Survey Says!

They say “ask and you shall receive,” and that’s exactly what we (PreGel America) did last year. As a business professional, you know that establishments of similar types look for ways to stand out from one another, but the common denominator between the fiercest competitors is the shared desire to truly know their audiences. To… Read more »

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Expand Your Business: Catering with Gelato

As we move toward the height of summer, now’s the time to consider showcasing your gelato and brand at local festivals and events. Catering with gelato is a great way to expand your business and customer reach, that’s why we’re revisiting this P Magazine article by Christiane Carter, marketing support, PreGel America, to inspire your… Read more »

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Let’s Take an Ice Cream Tour Around the World

It’s July. You know what that means? It’s National Ice Cream Month–31 days of celebrating Americans’ love for its classic frozen treat. In honor of this sweet occasion, we’re bringing back this P Magazine article by Maria Seaman, area marketing manager, Latin America, to revisit how ice cream is loved around the world. Every country, region,… Read more »

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Contemporary Patisserie: A Journey with Chef William Werner

In his first 5-Star Pastry Series® at PreGel America, Chef William Werner intrigued chef attendees from all over the U.S. with his unique style of pastries.  Chef Werner is the pastry chef and owner of the San Francisco-based contemporary style pastry shop Craftsman and Wolves. He showcased his infamous recipes using unique flavor combinations and… Read more »

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The Booming Industry of Gelato

Note: As the gelato industry continues to grow within the United States, we wanted to revisit an article published in our semi-annual publication, P Magazine, Issue #30. Here, we revisit why the gelato industry is a worthy investment for entrepreneurs looking to make a significant space in the foodservice industry. Guest blogger, Christiane Carter, marketing… Read more »

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The Sweet Route to Dessertpreneurship

What’s the first thing we do when there’s a professional interest we want to pursue—such as entrepreneurship for example—or a skill we want to elevate? We look for the best route to help us achieve that goal. For professional dessert artisans, the perfect route to “dessertpreneurship“—dessert-based entrepreneurship—lie in five different locations: Charlotte, North Carolina; Ft.… Read more »

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HR Corner: What’s Behind That Smile?

Written by guest blogger, Lynne Lee, human resources manager, PreGel America.  Published for Mental Health Awareness Month.    Most people are familiar with clowns – comical, mime-like performers who dress up in colorful, elaborate costumes and wigs, oftentimes with a huge smile painted on their made-up faces in effort to bring other people joy. How… Read more »

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Uncommon Herbs: Peppermint Is Out, Lemon Balm Is In

Written by guest blogger, Christiane Carter, Marketing Support Specialist, PreGel America,  just in time for spring!   It’s not unheard of for culinary artists to branch out and try new, adventurous ingredients when they create show-stopping recipes. Nowadays, the race to discover new herbs and their culinary uses is trending, and I’ve listed a few… Read more »

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What’s Your reMix?

I recently read an article by Elisabeth Sherman of www.thekitchn.com about “Food Sins,” inspired by a Reddit thread. The focus was on  strange food combinations that some people swear by, one being peanut butter on top of cold pizza. I was immediately intrigued and amused by some of the examples she listed. And the article sparked… Read more »

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