School of Gelato & Pastry

SCHOOL OF GELATO & PASTRY www.pregeltraining.com From Our Family to Yours, we invite you to learn with us at the PreGel America International Training Centers (ITCs) – our premiere schools for gelato and pastry. These state-of-the-art facilities are the foremost culinary educational establishments for professional and aspiring specialty dessert chefs. Located in prominent cities notorious for their excellent gastronomy, including Charlotte, NC; Los Angeles, CA; Ft. Lauderdale, FL; Chicago, IL; and Dallas, TX, our ITCs offer unparalleled ingredients, superior equipment, and unequalled training and guidance from expert chefs.

Our thorough curriculums are specifically designed to provide both classroom learning and hands-on instruction and built to suit all skill levels, covering the spectrum of specialty dessert creation from artisanal frozen desserts to fine pastry. All PreGel America classes are certified by the American Culinary Federation (ACF) for Continuing Education Hours (CEHs) towards ACF initial and renewal certification.

U.S. Locations

International Training Center – International Training Center – CHARLOTTE CHICAGO 4450 Fortune Avenue NW 915 Busse Road, Concord, NC 28027 Elk Grove Village, Illinois, 60007 Tel: 704 707 0300 Tel: 8472584743 [email protected] [email protected]

International Training Center – International Training Center – LOS ANGELES DALLAS 116 S Brent Circle 612 E. Dallas Road Walnut, CA 91789 Suite 300 Tel: 704 785 5578 Grapevine, TX 76051 [email protected] Tel: 704 956 7989 [email protected] International Training Center – FT. LAUDERDALE 1475 W Cypress Creek Rd. Suite 205 Ft. Lauderdale , Florida 33309 Tel: 954 908 1535 [email protected]

PreGel hosts more than 25 International Training Centers worldwide - with some countries hosting multiple facilities - all of which were created as a global network of schools to provide their students with the theoretical and practical knowledge on Frozen Desserts and Pastry needed to create lucrative and successful businesses.

AUSTRALIA CANADA GERMANY MEXICO www.pregel.com.au www.pregelcanada.com www.pregel-deutschland.de www.pregelmexico.com [email protected] [email protected] [email protected] [email protected]

AUSTRIA COLOMBIA HONG KONG POLAND www.pregel.at www.pregelcolombia.com www.pregel-asia.com www.pregel.pl [email protected] [email protected] [email protected] [email protected]

BENELUX ECUADOR HUNGARY SPAIN www.pregel.it/en www.pregelecuador.com www.pregelhungary.com www.pregel.it/es [email protected] [email protected] [email protected] [email protected]

BRASIL FRANCE ITALY SWITZERLAND www.pregelbrasil.com www.pregelfrance.com www.pregel.com www.pregel.com [email protected] [email protected] [email protected] [email protected]

Visit www.pregeltraining.com for more information. GELATO & SORBETTO 2018 CURRICULUMS

THE FUNDAMENTALS GELATO INNOVATION OF GELATO & SORBETTO & EXPLORATION PRODUCTION In this inventive class, students will learn This three-day course covers simple how to formulate gelato and sorbetto recipe formulation, serving standards with unique flavor combinations and and suggestions as well as cleaning ingredients as well as decorating and sanitizing procedures for daily techniques. operations.

HOLIDAY GELATO CLASS (Fall & Winter) ADVANCED GELATO & SORBETTO PRODUCTION In this two-day course, learn a variety of recipes for Halloween, Thanksgiving, This two-day course explores advanced Christmas, New Years, and Valentine’s Day. theory, covering the formulation of customized recipes, in-depth scientific approaches to ingredient composition and the effect of each ingredient on the final dessert structure. FROZEN SPECIALTIES & NEW CONCEPTS 2018 CURRICULUMS

FROZEN DESSERT NOVELTIES ICE CREAM 101

Learn the processes to make artisanal This class teaches students how to ice cream in this three-day hands- prepare trendy soft serve frozen dessert on course, exploring a variety of options as well as gelato bonbons, unique flavor combinations along with ice cream sandwiches, frozen cakes, decorating techniques and scientific milkshakes, and more. ingredient principles.

FROZEN POPS AND PALETAS

In this two-day course students will learn a variety of techniques and recipes used to create different styles of frozen pops and paletas from small to large scale production and gain hands on experience creating diverse flavors and textures. PASTRY & BAKING

2018 CURRICULUMS

ARTISAN DOUGHNUTS MODERN PASTRY SHOP

Utilizing different recipes for yeast- In this new and exciting course, make raised and cake doughnuts, our chefs a variety of pastry items including will share their techniques and creativity entremets, verrines, mono-portions, to make these trendy gourmet treats. eclairs, macarons and chocolate bonbons with a modern, innovative and creative flair.

GLUTEN-FREE BAKING QUICK & EASY PASTRIES Learn how to improvise classic recipes such as tarts, cakes, pies, cookies, eclairs, This class teaches the preparation of funnel cakes, and make them gluten quick and easy upscale desserts and free, utilizing our unique and innovative pastries such as mousse, tarts, and pastry products. pannacotta through balancing flavor profiles, decorating, and layering. 2018 CURRICULUMS

Redefining the Art of Pastry & Dessert

Exclusively hosted at PreGel’s International Training Centers—Charlotte, NC, PreGel America’s 5-Star Pastry Series® is a mixture of educational seminars designed to create dynamic pastry experiences that know no bounds. Specifically crafted for advanced Chef pastry chefs looking to sharpen their skills in niche michael laiskonis categories such as plated desserts, pastry buffets, and chocolate, the 3-day seminars are lectured by world- renowned pastry chefs dedicated to providing a superior level of instruction, and offer ACF continuing education hours (CEHs) towards ACF initial and renewal certification.

Chef Amaury Guichon All Things Chocolate: Bean to Dessert Chef Michael Laiskonis June 18, 2018 - Charlotte, NC, USA

Cutting Edge Petit Gâteaux Chef Amaury Guichon July 16, 2018 - Charlotte, NC, USA

Chef lauren v. haas Innovative Gâteaux de Voyage & Bite Size Desserts Chef Lauren V. Haas August 06, 2018 - Charlotte, NC, USA

Boutique Style Pastries Chef Frank Haasnoot September 10, 2018 - Charlotte, NC, USA

Chef frank Register at www.pregel-itc.com to learn from haasnoot some of the world’s most renowned pastry chefs. We invite you to explore how PreGel can become your ideal business partner by visiting our website and online resources at: www.pregelamerica.com.

RECIPES - VIDEOS - IMAGE DATABASE - TRAINING CLASSES - CUSTOM MAGAZINE

PreGel America, INC. 4450 Fortune Ave. NW Concord, NC 28027 Tel: 704 707 0300