Pregel's 5-star Pastry Series® Brings Back High Profile Talent For 2017

CONCORD, N.C. - Nov. 10, 2016 - PRLog -- 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 our 5-Star Pastry Series®," says Chef Frederic Monti, Executive Pastry Chef, PreGel America, and 5-Star Ambassador. "This niche program caters specifically to advanced pastry chefs looking to expand their knowledge in a variety of culinary innovation. Our 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," Monti concludes.

PreGel's 5-Star Pastry Series^® 2017 is scheduled to feature a wealth of returning talent.

Frederic Hawecker, Meilleur Ouvrier de France Chocolatier, has continually impressed class attendees with new glazing techniques, colorful and masterful chocolate décor, and creative flavor combinations during his inspiring lectures. Returning for a sixth time, Hawecker will capture the attention of student chefs with another rousing Boutique Style Pastries and Petit Fours seminar, March 27-29, 2017.

In this seminar, students will learn:

·        Techniques to create a variety of French pastries resulting in a colorful and flavorful buffet presentation

·        Methods to achieve top-quality macarons

·        Procedures for building tarts, petit gateaux, and petit fours with tips on high-volume production

·        Techniques to decorate a variety of desserts

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

With 2017 marking his fifth 5-Star Pastry Series^® appearance, Jean Michel Perruchon, Meilleur Ouvrier de France, and director of Ecole Gastromomique Bellouet Conseil, will continue to ride the exciting wave of conducting his dynamic New Wave of Paris Pastries seminar, August 28-30, 2017.

In this seminar, students will learn:

·        Techniques to create a variety of entremets, petit gateaux, and tea cakes

·        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 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 the 5-Star Pastry Series^®

PreGel America's 5-Star Pastry Series^® is designed to create dynamic pastry experiences.