The PreGel International Training Centers were harvested by a genuine passion for educating the world about artisanal desserts. Our diverse team of specialty frozen dessert and pastry chefs master different specialties, but they all share a strong devotion for culinary quality. We invite you to PreGel’s International Training Centers to nurture and express your appreciation for specialty desserts in intimate class settings. We are confident that our devoted chefs are the perfect vessels for relaying all aspects necessary for cultivating a successful career in this advancing field.
Daniela SacconDaniela Saccon is the office manager for PreGel Canada and teaches the 2 day Gelato Course at the Woodbridge location. Born and raised in Toronto, ON, Daniela attended York University and has a BA in Business and Society along with a Certificate in Business Fundamentals from Schulich School of Business. Her voracious love of the food industry has led her to take a variety of culinary and gelato courses in Italy and the U.S.
Prior to joining PreGel, Daniela worked as a Sales Representative for an Italian manufacturer of restaurant equipment. During her time with the company, and after meeting her future husband who hailed from Italy, Daniela's appreciation for the Art of Gelato Making grew as did her interest in pastry.
Now at PreGel Canada, teaching the Gelato Course and interacting with customers has become her favourite aspect of her job. Daniela continues to expand her knowledge of gelato and pastry by reading textbooks, and keeps up to date with everything that is going on in the industry. In her spare time, she enjoys cooking, and spending time with her dog.
Rodney Alléguède completed his studies of the culinary arts and hotel-restaurant management in Paris, France, including work terms in two-Michelin star institutions including Fouquest’s, Le violon d’Ingres (Maison Constant), and la Maison Lenôtre. Rodney began his career as a food purchaser for the City of Gennevilliers, but it was not until he moved to Canada that he found his calling as a Pastry Chef at Ma Maison. In this position, he was able to refine his culinary skills and developed a passion for chocolate creations, which in turn, led him to become an Ambassador for Cacao Barry.
Two years ago, Rodney decided to follow his own inspiration with the opening of Goûter – a patisserie offering both retail and wholesale services, specializing in viennoiserie, customized mono-portioned desserts, specialty cakes and gelato desserts. Rodney is a proponent of going back to basics and making classic French desserts taste the best they can be, all the while putting his own twist on them.
Rodney believes in the importance of constantly improving one’s skill set, from attending specialty courses in Europe and North America, to working with world-knowned chocolatiers and chefs. With his partnership with PreGel, he hopes to share some of that knowledge and passion to the attendees of the courses.
Beginning in September 2017, Rodney will begin teaching the Frozen Cakes, Pops, & Novelties courses in the Aurora International Training Center, as well as have periodic stand-alone courses focused on French Patisserie.