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Service—not to be confused with ServIce®—is said to be the biggest act of kindness there is. Just last week I was watching a video of an internal company presentation featuring our Managing Director, Marco Casol. There in Italy, he was addressing an audience of more than 300 PreGel team members from around the world, and,… Read more »
It’s time to get excited! Why? Because trade show and events season is in full swing, and we want to make sure you have plenty of time to begin making plans to join us at some of the foodservice industry’s most important occasions, and our PreGel International Training Centers in-house events as well. So… Read more »
Written by guest blogger, Christiane Carter, Events & Marketing Specialist, PreGel America If you get the chance to attend an industry trade show, you’ll be given countless opportunities to learn new techniques, discover new technology, and encounter new trends in your industry… but watch out. If you go unprepared, trade shows that aim to create… Read more »
You are an artisan, so you care about your artisanal frozen desserts, right?! Of course you do! And because of that passion, you have the ongoing burning desire to present the best showcase of authentic Italian specialty dessert majesty as possible (I know that was a bit dramatic, but I really wanted to drive the… Read more »
Picture it: staggered military recruitment, banned marriages and engagements, secret nuptial ceremonies, imprisonment, and finally execution, all in the name of love and war. Sounds like components of a fantastic story line for a crowd-drawing cinematic showcase, or a series of events that legends are made of…would you agree? Well, in regard to this… Read more »
“There are no limits to what you can accomplish… except the limits you put on your own thinking.” – Brian Tracy, motivational speaker It’s a new year, and I firmly believe in open, honest, and complete communication from the very start of anything. In my personal opinion, communication and compromise is the cure for almost… Read more »
I’ve been reading, and you know what I found out? There are colors that exist which aren’t noticeable to the human eye. Ultraviolet, which some birds and insects can see, is said to be one, and infrared—a color that we can only feel is another example. However, there is one color in particular that will… Read more »
Happy New Year! It’s hard for me to believe, and I’m not sure how many of you are still in denial, but, yes folks, it is officially 2019! Now is typically when we start putting things into perspective and clearly defining what they mean to us. With that being said, we have something we would… Read more »
Yep, your calendar is correct! We are indeed in mid-December and closer than ever to the height of the holiday season. And aside from holiday decor and what to check off of your likely hectic to-do list (especially around this time of year), in the midst of all the festive planning and activities, I’m almost… Read more »
It almost feels unreal to be asking this question, but “wow,” can you believe it’s already the end of the year? Time seems to fly so fast, doesn’t it? And if there’s one thing in life that is consistent, it’s the movement of time, and change. So, as we prepare to transition into a new… Read more »
It’s one of the most popular drinks in the world, whether hot or iced; black, flavored, or au lait; dark or light roast, etc. We know many facts about coffee (like the fact that it’s necessary at 3pm for many people), but what makes anything more appealing is learning fun new things about it that… Read more »
Attention please! There are three words I’d like to share with you as we near the end of the year and the beginning of the festive period when consumers across the board are seeking menu diversification. Salt, pepper, and sugar. You may be wondering why those three words. Well, out of all the… Read more »
I don’t know about you, but I knew it was fall back in July. Seems odd, or maybe not so much by now, because, apparently, consumers are beginning to look forward to the spice-laced scent (and taste) in relation to autumn’s favorite gourd earlier and earlier each year. Well, in honor of autumn and pumpkin… Read more »
Okay, I’ll admit it. There’s always a tinge of anxiety when preparing to go interview a 5-Star Chef like Lauren V. Haas. As I prepared for the third segment of the “Six Bites Series,” I quickly read over my six questions a final time, and then headed down to the North Carolina International Training Centers… Read more »
There’s vanilla gelato, and there’s vanilla gelato with crunchy chocolate cookie pieces. There’s green mint ice cream, and there’s “melt-in-your-mouth” mint chocolate chip ice cream. There’s cheesecake, and there’s turtle cheesecake with gooey caramel sauce, crunchy chocolate morsels, pecan bits, and grainy graham cracker crust. Magic! By now you’ve got the point: the… Read more »
To some, it may sound somewhat unappetizing to eat from something that grows in a marsh—otherwise known as a swamp, bayou, or wetland—but these watery masses are home to the native European/Western Asian plant, Althaea officinalis, a member of the mallow plant family and source from which the long-beloved marshmallow confection is created. As we… Read more »
Can I confess something to you? Although I’m not a pastry chef, I really enjoy the air of excitement that takes over the PreGel International Training Centers – NC when there is a 5-Star Pastry seminar taking place. And so far this year, the enthusiasm among the student chefs has been consistent. From July 16-18,… Read more »
It’s one of the most classic flavors in the culinary menu, lending itself to a bevy of different recipes from beverages to savory to sweet. Some palates are not excited by the flavor alone, but all can respect the contribution that vanilla has made to the culinary industry. PreGel understands the diverse power of vanilla… Read more »
Just a few short weeks ago, I had the pleasure of interviewing Chef Michael Laiskonis, creative director at the Institute of Culinary Education in New York, and one of today’s most celebrated chefs. His three-day seminar in All Things Chocolate: From Bean to Dessert was the debut class of this year’s PreGel 5-Star Pastry Series®.… Read more »
For most U.S. states, June marks the transition to summertime temperatures, meaning it’s going to get hot! And for most of us, it already has. This is why June is the perfect 30-day span to celebrate one of summer’s most refreshing beverages: iced tea. With so many varieties of the wildly popular thirst quencher (and dessert flavoring… Read more »
I could be wrong, but I have a sneaking suspicion that everyone has a favorite day of the week. Around PreGel, Thursday is in the top two choices for many of us (of course Friday is always in the running). That’s an ambitious statement, you may say but there’s a good reason why I made… Read more »
It’s National Grilled Cheese Month, and what better cheese to celebrate this April occasion than mascarpone? Otherwise known as Italian cream cheese, mascarpone is indeed a “rock star” amongst some of the most iconic dishes consumers have come to love, including tiramisu, whipped cream, cheesecake, and grilled cheese sandwiches. Though PreGel has innovated ways to… Read more »
If every month had an assigned frozen dessert flavor to market, I would vote green mint for March. Why? My first reason is solely superficial – because it’s green, which correlates beautifully with St. Patrick’s Day. Second, because March is the month of the spring equinox, and the color green represents the season of spring… Read more »
I’m almost certain that you’re familiar with it – one of those days…the kind where time seems to stand still. For every hour that you think has passed, your desk phone makes the painful reveal that it’s only five minutes later since the last time you checked. You’re either sleepy, anxious, low-energy, or a bit… Read more »
March is National Peanut Month, and seeing as peanuts account for two-thirds of all snacks consumed in the States, now is the perfect time to highlight the nutty treat. Being the preferred “nut” of Americans, the peanut offers many nutritional benefits; goes by several different names; and has a plethora of culinary applications that peanut… Read more »
It’s February and National Chocolate Lovers Month; so for this occasion, I felt inclined to reflect on my lifetime love for chocolate…brownies in particular. I don’t quite recall how old I was when I first experienced the splendor that is chocolate, but brownies…oh yeah, I remember the day. So many questions ran through my… Read more »
It’s National Chocolate Lovers Month, and rightfully so. Chocolate is indeed worthy of a month’s (or more) worth of culinary praise. The decadence of its variant tastes from dark to white is unprecedented in many opinions. And the astronomical number of uses this bliss-inducing ingredient is capable of creating automatically makes it a reliable ally… Read more »
Could it be true that in an environment of constant business deals; hard-sole shoes; business executives; quarterly margins; growing brand awareness; earning more customers; and the ongoing pursuit of professional excellence, that Corporate America is not immediately paralleled with showing genuine acts of kindness? If this is the case, it’s important to point out… Read more »
It’s the start of New Year, 2018, and generally, the beginning of every twelve-month cycle is the time when people commence to prioritize what they want out of life spiritually, emotionally, physically, and/or professionally.
By all accounts, almost everyone is familiar with the famous oil painting Mona Lisa by famed Italian painter, draftsman, sculptor, architect, and engineer, Leonardo di Vinci. Despite the worldwide fame of the iconic art, the true identity of the model depicted has still not been verified more than 500 years following its creation. Could the… Read more »
“It takes an uncommon amount of guts to put your dreams on the line.” – Erma Bombeck, writer. Guts. The word is used quite often in the English language; many times in the informal sense, otherwise known as slang.
“What’s gelato?” I’m not ashamed to admit (and on a website dedicated to the culture of gelato, which makes it a bit more embarrassing) that there was actually a time in my life when I asked that question
“Hello!” I greeted in an almost overly-cheerful tone. Excitement radiated from my bright young eyes as I hurriedly approached the counter of my family’s favorite ice cream
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