PreGel Corporate Pastry Chef & US ITC Manager, Sean Pera, is exploring the delicious spectrum of a never-ending trend: chocolate. Take note of how Chef Pera recommends some uses of chocolate in all its splendorous forms. With the world of chocolate ever-expanding in its vast choices of flavors and sommelier-esque descriptions, it can sometimes… Read more »
In his ninth year lecturing at the PreGel 5-Star Pastry Series®, Chef Michael Laiskonis, creative director at the Institute of Culinary Education, New York City, fascinated attendees with his extensive knowledge of chocolate. He showcased mono portions and verrines as well as a variety of bonbons and confections that incorporated the chocolate produced in class.… 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 »
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 »
