The North Carolina International Training Centers at PreGel America – the U.S. subsidiary of the largest specialty dessert ingredient manufacturer in the world – today announced the 2017 seminar schedule for the company’s wildly successful 5-Star Pastry Series® featuring some of the most recognizable and respected names in the pastry industry. Renowned chefs from all over the world will grace the state-of-the-art facility, bringing with them a wealth of inspiring information, innovative techniques, and a captivating rock star essence that effortlessly exacts the unwavering attention of eager class attendees.
In the eight-year history of the 5-Star Pastry Series®, the program has maintained its focus on advanced pastry chefs looking to hone their skills through in-depth lectures and hands-on training within an intimate setting where they receive direct attention from a high-level pastry chef. This kind of educational atmosphere sets PreGel’s 5-Star Pastry Series® apart from other training programs for seasoned chefs.
PreGel is excited to have some of the industry’s most accomplished chefs return to teach in its 5-Star Pastry Series®. This unique program caters specifically to advanced pastry chefs looking to expand their knowledge in a variety of culinary innovation. The company’s goal is to ensure this educational series meets the needs of student attendees, and that they are guided by the most reliable sources of knowledge and experience in the pastry world.
PreGel’s 5-Star Pastry Series® 2017 is scheduled to feature a wealth of returning talent.
With his magnetizing style, Chef Antonio Bachour, owner of Bachour Bakery + Bistro, captivated student attendees in his 2016 5-Star Pastry Series® debut, lecturing Plated Desserts with Chef Antonio Bachour. During his follow-up appointment, Chef Bachour will engage students in the art of Modern Entremets and Petit Gateaux, April 24-26, 2017.
In this seminar, students will learn:
- Techniques to create a variety of entremets and petit gateaux
- Important aspects of flavor diversity and how to incorporate a range of flavors into your buffet
- The significance of texture variation in each dessert
- Techniques to decorate dessert items and presentation of an upscale buffet
Chef Francisco Migoya, Head Chef at Modernist Cuisine, wowed student attendees with unique flavor combinations and stunning plated desserts resulting in a plethora of new and innovative techniques for the modern pastry chef during his 2016 5-Star Pastry Chef debut. Utilizing awe-inspiring techniques and captivating knowledge, Migoya will again fascinate with an energizing lecture in Modern Methods and Techniques in Plated Desserts and Petit Fours, June 19-21, 2017.
In this seminar, students will learn:
- Emphasis on flavor forward desserts
- How to improve classic methods to achieve new results
- Science in the kitchen focusing on the structure and composition of pastry ingredients
- How to better understand the functionality of science and how to manipulate it
- Plated desserts as a form of architecture, textures, and flavors
A three-time lecturer in PreGel’s 5-Star Pastry Series®, Chef Ramon Morato has repeatedly thrilled student attendees with unique flavor combinations, stunning plated desserts, and individual pastries resulting in innovative and beautiful techniques for today’s pastry chef. Taking students on a gastronomic classroom adventure, Morato will thrill students with another intriguing lecture in A Sweet Twist from Spain, July 24-26, 2017.
In this seminar, students will learn:
- How to create a full range of cakes and desserts designed for the restaurant with the style of Chef Ramon Morato
- A variety of techniques used to produce high-quality entremets and plated desserts
- The importance of flavor and texture variations in desserts
- Garnishing and finishing techniques for elegant presentations
Chef Antonio Bachour will return to teach another phenomenal course in The Legacy of Antonio Bachour’s Plated Desserts, September 25-27, 2017.
In this seminar, students will learn:
- Emphasis on flavor forward desserts
- Modern recipes with exceptional versatility to fit a variety of needs
- Plated desserts as a form of architecture, textures, and flavors
Chef Laurent Branlard, 5-Star Chef Ambassador and executive pastry chef for the Walt Disney World Swan and Dolphin Resort, returns for his seventh 5-Star Pastry Series® lecture, where the compelling class will showcase original and modern techniques during The Art of Sugar & Pastillage Showpieces course, October 16-18, 2017.
In this seminar, students will learn:
- How to create Pastillage
- New and innovative airbrushing techniques
- The optimal way to pour, blow, and pull sugar
- How to incorporate custom sugar molds into showpieces
- Ways to preserve and display sugar showpieces
To register for any 5-Star Pastry Series® lecture or PreGel International Training Centers training class, visit www.pregel-itc.com.
About PreGel America
PreGel America is the U.S. subsidiary of PreGel, a global ingredient company headquartered in Reggio Emilia, Italy. PreGel develops, manufactures and distributes authentic ingredients, toppings and fillings of the highest quality from Italy, including flavors, powders and pastes used in gelato, soft serve, frozen yogurt, pastry and other specialty desserts. With facilities in Charlotte, NC, and Los Angeles, CA, and Ft. Lauderdale, FL, PreGel sells directly to restaurants, gelato cafes, coffee shops, frozen yogurt shops, bakeries, patisseries, pizzerias, hotels, resorts, casinos, grocery stores and noncommercial foodservice, as well as distributors in the United States. PreGel believes in blending Your Passion with Our Ingredients. For more information, visit www.pregelamerica.com.
About the 5-Star Pastry Series®
PreGel America’s 5-Star Pastry Series® is a series of educational seminars designed to create dynamic pastry experiences that know no bounds. The culinary genius of our PreGel 5-Star Chefs combined with PreGel’s cutting-edge facility and unparalleled ingredients sets the stage for a compelling learning experience that translates to a competitive advantage for all who attend. The program allows PreGel 5-Star Pastry Chefs to continue to impact the industry in a highly professional setting and challenge industry professionals to the utmost levels of their crafts.
About the PreGel International Training Centers
The PreGel America International Training Centers in Charlotte, NC; Los Angeles, CA and Ft. Lauderdale, FL are where passion for culinary excellence is blended with our in-depth instruction and expertise. Dedicated to teaching The Classic Tastes of Italy to America, our state-of-the-art International Training Centers offer beginner and advanced gelato classes, soft serve classes, frozen novelty classes, and various pastry classes. Programs including our 5-Star Pastry Series® – established for advanced culinary professionals to sharpen and increase their skills in the arts of pastry, chocolate, showpieces, and plated desserts – are specifically designed to provide both classroom learning and hands-on instruction.
Source: PreGel America
