Guided by Industry Professionals
PreGel International Training Centers are staffed by seasoned pastry chefs and dessert specialists dedicated to advancing the craft. Each instructor brings hands-on production experience and a passion for teaching across the full curriculum — from gelato and sorbetto fundamentals to advanced plated desserts and chocolate work.
Programs are certified by the American Culinary Federation (ACF) for Continuing Education Hours, ensuring that every class meets rigorous professional standards.
Meet the Team
Executive Pastry Chef
Leads the Fundamentals of Gelato & Sorbetto curriculum with deep expertise in artisanal frozen dessert production and base formulation.
Pastry Arts Instructor
Specializes in the 5-Star Pastry Series®, guiding advanced professionals through plated dessert composition, pastry buffet design, and chocolate techniques.
Production Specialist
Brings hands-on production knowledge to Ice Cream 101 and soft serve courses, covering formulation, equipment operation, and quality control.
Areas of Specialization
Artisanal Frozen Desserts
Instructors guide students through gelato, sorbetto, and ice cream production using professional-grade ingredients and equipment at every training center.
Fine Pastry & Confections
From modern pastry shop techniques to chocolate décor, instructors cover the full spectrum of plated and buffet-style dessert craftsmanship.
Soft Serve & Frozen Pops
Specialized training in soft serve base formulation, equipment mastery, and frozen pop production rounds out the curriculum offerings.
Ready to Learn from the Best?
Explore the class schedule and register for an upcoming session at a training center near you.
View Class ScheduleThe instructors at PreGel International Training Centers are drawn from the upper ranks of the pastry and dessert world, each bringing years of hands-on production experience from high-volume kitchens, boutique pastry shops, and competitive culinary circuits. Their expertise spans the full spectrum of artisan dessert craft, from classic gelato and sorbetto techniques to intricate plated presentations and sculptural chocolate work. What sets them apart is not only their technical mastery but also their commitment to teaching — they design each class to bridge the gap between theory and real-world execution, ensuring that students leave with practical skills they can apply immediately in their own kitchens.
Every training session at PreGel is built around direct mentorship, with instructors working alongside students in small-group settings to provide personalized guidance. These chefs understand that true mastery comes from repetition and refinement, so they emphasize hands-on practice over passive observation. Students learn to troubleshoot recipes in real time, adjust textures and flavors on the fly, and develop the intuitive sense that separates good desserts from great ones. The instructors also share insights on ingredient selection, equipment optimization, and workflow efficiency, drawing from their own careers to help students avoid common pitfalls and accelerate their professional growth.
Beyond technical instruction, PreGel's chef-instructors serve as mentors who inspire creativity and confidence. They encourage students to push beyond rigid formulas and explore the artistic possibilities within each dessert category, whether working with frozen creations, fine pastries, or chocolate artistry. The curriculum is designed to accommodate all skill levels, from aspiring pastry cooks to established professionals seeking advanced refinement, and the instructors adapt their teaching style accordingly. This personalized approach, combined with access to premium ingredients and state-of-the-art equipment, creates an educational environment where passion for the craft meets professional rigor, preparing students to excel in the competitive dessert industry.