The Emmy award-winning Chicago Restaurant Pastry Competition releases the second episode of Season Two: National Chefs today. The episode, named "Gelato Challenge," follows the four pastry chef finalists into the kitchen as they blend, mix, aerate, chop, combine and create colorful and inventive gelato desserts using PreGel AMERICA products. This episode can be viewed at

Chef Melissa Coppel of Jean-Marie Auboine Chocolatier in Las Vegas; Chef Chris Ford of Wit & Wisdom in Baltimore; Chef Thomas Raquel of Acadia Restaurant in Chicago; and Chef Philip Speer of Uchi Restaurant in Austin must use the ingredients that they selected in episode one during this gelato challenge. The ingredients include products from:

•PreGel AMERICA is the largest manufacturer and distributor of ingredients for gelato, sorbetto, frozen yogurt, semifreddo, pastries and more. 
•Nielsen-Massey Vanillas produces the world's finest vanilla and pure flavor products.
•Capfruit Puree specializes in the transformation of fruit, offering a wide range of top-quality products.
•in2foods is the exclusive US importer of Europe's premium chocolate brands including Dobla, Chocovic and Pruvé.