Professional Training Center eNewsletter Archives
Straight from the highly-trained chefs and gelato master in our Professional Training Center, this bi-monthly eNewsletter provides compelling tips and techniques to troubleshoot and improve upon your current product offering.
Read past eNewsletters below and be sure to sign-up to receive future issues of the Professional Training Center eNewsletter by clicking here.
2013
May/June
The No-No's of Froyo - Gelato Cupcakes Take Spotlight at 2013 NRA Show - How to Use PreGel's Evolution Glazes to Enhance the Appearance of Desserts - How to Take Gelato Pans from Visually Appealing to Stunning - Create Unique Desserts Using PreGel's Pino Pinguino® - Gelato Bonbons - Upcoming Classes
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March/April
America's Love Affair with Cupcakes Evolves - Choosing the Right Icing - Tips on Keeping Cupcakes Moist -Tips on Filling Cupcakes - Classic vs. Frozen Cupcakes - Featured Video - Recipes - Upcoming Classes
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January/February
Pastry Cream: The Popular Kid of the Pastry World - 5-Star Chef Pastry Select™ Pastry Cream Superior - Tips and Techniques for Pastry Cream - Upcoming Classes
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2012
November/December
Dessert Pizza: Two American Favorites Create One Unexpected Indulgence - Chocolate Marshmallow Dessert Pizza - Pineapple Coconut Dessert Pizza - Cinnamon Brown Sugar Dessert Pizza - PreGel's 2013 Professional Training Center Course Schedule Announced - Top Culinary Talent Joins PreGel's 5-Star Pastry Series in 2013 - Featured Video: Pastry Chef Jordan Kahn of Red Medicine - The PreGel Channel - Snickerdoodle Gelato - Figgy Pudding - Chocolate Mint Tea Cookies
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September/October
Eye-Appealing Gelato Displays that Tempt the Taste Buds - Sculpted Gelato - Flat Gelato - Watch the Recap of the 2012 Cacao Barry Annual L'Art du Chocolatier Challenge Here! - Try This Seasonal Verrine, Perfect for Fall!
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July/August
Top Flavors of Chocolate and Pistachio Emerge in New Dessert Glazes and Coatings - A Step-by-Step Guide on Applying Evolution Glaze
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May/June
Engaging the Senses Within Your Establishment, An In-Depth Look at Your Gelato Equipment
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March/April
Dairy-free Options to Serve Your Customers this Coming Summer, Tips & techniques: Ganaches, Peach Mango Soufflé Glacé
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January/February
New Training Classes for 2012, Tips & Techniques: Simple Garnishes, Two New Demo Videos Just Added to The PreGel Channel, French-style Crepes
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2011
October/November
2011 Fall-Winter Trends, Tips and Techniques: Production Molds, Amarena (Sour Cherry) Brownies
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August/September
Brand New Italian Soda Recipes, Tips and Techniques: Other Great Ways to Use Coriandolina® Frozen Pop Coatings, New Cupcakes: Ideas & Practices to Edge Out The Competition Class, Orange Rum Sorbetto Recipe
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June/July
It's Offically Summer Time - Gelato Sandwiches, Tips and Techniques: Tenero 101- Understanding The World of Soft Serve, 2011-2012 Novelties Revealed, Upcoming Pastry Class, Coconut Lime Tenero Recipe
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April/May
The Importance of Proper Food Storage, Tips and Techniques: Step-By-Step Guide to Opening PreGel's Product Tins, Recent Industry News, Creme Brulee Recipe
February/March
2011 Trade Shows - What to Attend and Why, Tips and Techniques: Fruit Cutting 101, Recent Industry Headlines, Pistachio Cherry Verrine Recipe
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2010
December/January
Holiday Desserts from Around the World, 2011 Training Center Class Schedule, Tips and Techniques: Frozen Yogurt
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October/November
Warm Winter Herbs and Spices, How to Create Pumpkin Crème Brûlée, Tips and Techniques: Gelato Refresher – Recognizing Gelato Texture Defects, Gelato Holiday Decorating Tips
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August/September
Trendy 2010 Fall Flavors, Quick Tips from the Training Center, Coporate Pastry Chef Frederic Monti Shines in So Good..Magazine
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June/July
Tips and Techniques: Flavored Pronto Pannacotta, Award Winning Products, Starchefs.com Pastry Competition Presented By PreGel
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April/May
2010 Training Center Classes Approved for Continuing Education Hours, What Do all these Pastry Terms Mean Anyhow?, Tips and Techniques: PreGel Ovissimo®, New Pomegranate Tenero Recipe Inside
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February/March
First Training Class of the Year, Technique: Use PreGel Piucremoso in place of heavy cream, New Standard Recipe - Offering Consistency
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