Our global network of International Training Centers will provide chefs around the world the opportunity to learn from top tier industry leaders.
At the PreGel Training Centers, we believe that education is the key to success. Our programs are specifically designed to provide our students with all the tools necessary to be successful in the specialty dessert business. Our students are guaranteed to leave the Centers with a wide range of knowledge, confidence and continued support from our school. The 5-Star Pastry Series was created to offe
01/07/2021
There is still space to join our upcoming training classes for the Fundamentals of Gelato & Sorbetto and Advanced Gelato & Sorbetto Production.
Follow the link below or direct message us for dates & details!
https://pregeltraining.com/america/classes/?country=america
12/28/2020
Our 2021 class schedule is available now!
We offer training in all 3 of our Training Centers here in the US; Charlotte NC, Dallas TX, and Fort Lauderdale FL!
For more information, message us or follow the link below!
https://pregeltraining.com/america/classes/month/
12/25/2020
Wishing you and your loved ones a very Healthy & Happy Holiday!
08/26/2020
If you missed any of the 3 live webinars from the , you are in luck - we will have these recordings available upon request until Monday 8/31!
Please direct message us for more details!
05/19/2020
Check out our Instagram stories tomorrow morning at 9:00, as we dive into our Frozen Novelties online training with Chef Kristen.
Feel free to direct message us with any questions!
Chef Kristen will follow up this training with live demos of some classic frozen novelty treats the remainder of the week!
05/13/2020
When making a sorbetto mix, add a small amount of lemon juice to accentuate the flavor of the fruit being used.
04/12/2020
Happy Easter to you from our PreGel family!
04/04/2020
We are very excited to continue our training online through our social media platforms! Please check out our stories all day next Monday & Tuesday for the theory portion of our Fundamentals of Gelato & Sorbetto Production.
03/20/2020
Tip From The Chefs:
When folding Arabeschi® into your gelato, place it in the freezer for a few minutes first to help blend into the gelato without causing any melting.
02/21/2020
Tip From The Chef:
When building a dessert with many layers like a Chocolate Hazelnut Pannacotta Verrine, freeze each layer before adding the next one. This will speed production and help to ensure even layers.
02/12/2020
Tip From The Chef:
You can use SETAGEL® - VELLUTINA® (Sorbitol Paste) in baked goods to extend the shelf life.
Click here to find out more about SETAGEL® - VELLUTINA®:
https://bddy.me/2OKm2ac
12/04/2019
The Advanced Gelato Xmas of PreGel Benelux this week was a success. Everyone went home with new ideas for the Holidays and the results look amazing. Well done everyone! 🎄 🙌