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 »
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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 »
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 »
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 »
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 »
In December of 2017, PreGel relaunched a product that may have been familiar to some of you, but there was still some mystery behind exactly what the product is. Allow me to clarify…PreGel’s Pino Pinguino® was first presented to the U.S. market in 2009, though to some confusion. Though we at PreGel find it to be… 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