PreGel AMERICA
  • Concord, NC
  • United States
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Mary Synk might attend PreGel AMERICA's event
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5-Star Pastry Series: International & German Pastries with Chef Bernd Siefert at PreGel Professional Training Center

October 29, 2013 at 8am to October 31, 2013 at 5pm
5-Star Chef Instructor: Bernd SiefertLength of Seminar: 3 days In this seminar, you will learn:Techniques to create a variety of pastries, resulting in a colorful and flavorful buffet presentationProcedures for smart production practicesInsider tips on special pastries selected from Chef Siefert's variety of published books, including tarts and German style holiday dessertsTechniques to decorate a variety of desserts Schedule: Schedules are unique to each seminar, however all classes…See More
Oct 1, 2013
PreGel AMERICA posted events
Jan 7, 2013
PreGel AMERICA posted events
Jan 4, 2013
PreGel AMERICA updated an event
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5-Star Pastry Series: BonBons and Confections with Chef Auboine at PreGel Professional Training Center, Concord, NC

June 5, 2012 at 8am to June 7, 2012 at 5pm
5-Star Chef Instructor: Jean-Marie Auboine, Master Chocolatier/2012 Top Ten Pastry Chef in America, Dessert Professional MagazineLength of Seminar: 3-days In this seminar, you will learn:The crystallizeation process of chocolate and proper tempering techniquesProper storage and general problem solving, like cocoa butter migration, with Praline bonbons and barsUnderstanding AW for increasing shelf life using software and lab analysis technologyUnderstanding the importance of pH and how to…See More
May 18, 2012
PreGel AMERICA posted events
Nov 29, 2011
rosetta bell might attend PreGel AMERICA's event
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The World of Entremets & Petit Gateaux at PreGel AMERICA Professional Training Center

November 8, 2011 at 8am to November 10, 2011 at 5pm
This seminar is presented by PreGel AMERICA's 5-Star Pastry Series, a series of exclusive seminars featuring the most current world-class pastry chefs dedicated to providing a superior level of instruction on pastry and dessert applications.In this seminar Chef Frederic Monti will share the secrets to reinventing old favorites while using new techniques.For more…See More
Oct 28, 2011
PreGel AMERICA posted events
Sep 14, 2011
Janet P. Davis might attend PreGel AMERICA's event
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The Fine Art of Boutique-Style Petit Fours and Pastries at PreGel AMERICA Professional Training Center

September 13, 2011 at 8am to September 15, 2011 at 5pm
This seminar is presented by PreGel AMERICA's 5-Star Pastry Series, a series of exclusive seminars featuring the most current world-class pastry chefs dedicated to providing a superior level of instruction on pastry and dessert applications.In this seminar Chef Stéphane Glacier will demonstrate the techniques to creating authentic boutique-style macaroons,…See More
Sep 5, 2011
Dessert Professional might attend PreGel AMERICA's event
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Modern Methods and Techniques in Plated Desserts at PreGel AMERICA Professional Training Center

October 11, 2011 at 8am to October 13, 2011 at 5pm
This seminar is presented by PreGel AMERICA's 5-Star Pastry Series, a series of exclusive seminars featuring the most current world-class pastry chefs dedicated to providing a superior level of instruction on pastry and dessert applications.In this seminar Chef Michael Laiskonis will share his knowledge of  how to improve classic methods to achieve new…See More
Aug 6, 2011
PreGel AMERICA's 2 events were featured
Aug 6, 2011
Dessert Professional might attend PreGel AMERICA's event
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PreGel AMERICA - Redefining Soft Serve: The Basics of Tenero Class (6.0 CEHs) at PreGel AMERICA Professional Training Center

October 18, 2011 from 8:30am to 4pm
Tenero is the next generation of soft serve products reinventing the frozen dessert experience for both consumers and operators across the United States. Encompassing both ready-to-use, and more customizable products and recipes for frozen yogurt, gelato, sorbetto and ice cream, Tenero is a new, healthy and gourmet solution to the time-treasured classic of soft serve. Attend this class to learn about the many different applications of soft serve. This class teaches students how to prepare…See More
Aug 6, 2011
Dessert Professional might attend PreGel AMERICA's event
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PreGel AMERICA - The Fundamentals of Gelato & Sorbetto Class (18.0 CEHs) at PreGel AMERICA Professional Training Center

October 24, 2011 at 8:30am to October 26, 2011 at 4pm
Gelato (or sorbetto when made with water) is a frozen dessert that originates from Italy and is known for its intense flavors, artisan presentation and nutritious value. While considered somewhat similar to ice cream, the ingredients, production, flavoring, presentation, nutrition and texture all differentiate it. PreGel AMERICA offers a three-day course on the foundations of gelato and sorbetto production. Students will be educated on how to use cold and hot process machines, as well as the…See More
Aug 6, 2011
Dessert Professional might attend PreGel AMERICA's event
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PreGel AMERICA - Gelato Cakes, Popsicles & More Frozen Dessert Basics Class (13.0 CEHs) at PreGel AMERICA Professional Training Center

October 27, 2011 at 8:30am to October 28, 2011 at 4pm
Looking to explore other specialty frozen desserts beyond gelato and sorbetto? This class goes beyond the basic foundations of gelato and sorbetto, and touches on the art of creating gelato cakes, sponge cakes and more. Those in attendance will learn how to expand on their current frozen dessert offerings by incorporating new and fresh ideas to their menu such as semifreddo and affogato. Let our staff demonstate these different specialty frozen desserts that are truly simple and effortless to…See More
Aug 6, 2011
Dessert Professional might attend PreGel AMERICA's event
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PreGel AMERICA - Redefining Soft Serve: The Basics of Tenero Class (6.0 CEHs) at PreGel AMERICA Professional Training Center

November 3, 2011 from 8:30am to 4pm
Tenero is the next generation of soft serve products reinventing the frozen dessert experience for both consumers and operators across the United States. Encompassing both ready-to-use, and more customizable products and recipes for frozen yogurt, gelato, sorbetto and ice cream, Tenero is a new, healthy and gourmet solution to the time-treasured classic of soft serve. Attend this class to learn about the many different applications of soft serve. This class teaches students how to prepare…See More
Aug 6, 2011
Dessert Professional might attend PreGel AMERICA's event
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The World of Entremets & Petit Gateaux at PreGel AMERICA Professional Training Center

November 8, 2011 at 8am to November 10, 2011 at 5pm
This seminar is presented by PreGel AMERICA's 5-Star Pastry Series, a series of exclusive seminars featuring the most current world-class pastry chefs dedicated to providing a superior level of instruction on pastry and dessert applications.In this seminar Chef Frederic Monti will share the secrets to reinventing old favorites while using new techniques.For more…See More
Aug 6, 2011
Lyndon Hinton might attend PreGel AMERICA's event
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PreGel AMERICA - The Fundamentals of Gelato & Sorbetto Class (18.0 CEHs) at PreGel AMERICA Professional Training Center

August 8, 2011 at 8:30am to August 10, 2011 at 4pm
Gelato (or sorbetto when made with water) is a frozen dessert that originates from Italy and is known for its intense flavors, artisan presentation and nutritious value. While considered somewhat similar to ice cream, the ingredients, production, flavoring, presentation, nutrition and texture all differentiate it. PreGel AMERICA offers a three-day course on the foundations of gelato and sorbetto production. Students will be educated on how to use cold and hot process machines, as well as the…See More
Jun 26, 2011

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"An entire room made out of chocolate! 1500 kg (3300 pounds) and over 5000 hours needed. http://www.gerhardpetzl.com/the-chocolate-room"
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