Marcel Desaulniers
Marcel Desaulniers | |
|---|---|
| Education | Culinary Institute of America |
| Culinary career | |
| Cooking style | American, Slow Food, Chocolate |
Current restaurant(s)
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Television show(s)
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Marcel Desaulniers (born 1945) is the American chef and part-owner of the Trellis Restaurant in Williamsburg, Virginia, cookbook author, Culinary Institute of America graduate and Director Emeritus, and self-described "Guru of Ganache."
Personal life
Desaulniers was born in Woonsocket, RI, and resides in Williamsburg, Virginia with his wife, Connie, who is an artist. He served in the United States Marine Corps and, in 1965, graduated from the Culinary Institute of America. Desaulniers serves as a Trustee Emeritus and Life Fellow of the Culinary Institute of America.
His daughter, Danielle Desaulniers, is a respected sommelier. She trained at the Culinary Institute of America and has worked at San Francisco's One Market Restaurant and at New York's Restaurant Daniel, Café Boulud, Ducasse, and Del Frisco's Steak House.
Professional Life
Restaurant
In 1980 Desaulniers opened The Trellis Restaurant in Williamsburg, Virginia. In addition to his residence and restaurant, Desaulniers maintains a food and art studio in Williamsburg which he has dubbed Ganache Hill.[1]
Television
He has hosted several television cooking shows including "The Burgermeisters" and "Death by Chocolate" and has appeared on Julia Child's television show, Baking with Julia and on PBS' cooking shows Cook-off America and Grilling Maestros.
Cookbooks
Desaulniers has authored a number of cooking books including "Death by Chocolate." His concentration on chocolate cuisine and his fondness for chocolate ganache has earned him the sobriquet of "Guru of Ganache."
Awards and Honors
- Ivy Award: The Trellis, Restaurants and Institutions Magazine, 1989
- Best Chef: Mid-Atlantic, James Beard Foundation, 1993
- Best Dessert Book, James Beard Foundation, 1993
- Best Single Subject Cookbook: The Burger Meisters, James Beard Foundation, 1995
- Lifetime Achievement Award, Culinary Institute of America, 1996
- Outstanding Pasty Chef, James Beard Foundation, 1999
- Honor Roll of American Chefs, Food & Wine Magazine
Bibliography
- Desaulniers, Marcel (1994). Burger Meisters. ISBN 0671865382.
- Desaulniers, Marcel (2002). Celebrate with Chocolate: Totally Over-the-Top Recipes. ISBN 0688162983.
- Desaulniers, Marcel (1992). Death by chocolate: the last word on a consuming passion. ISBN 0847815641.
- Desaulniers, Marcel (2000). Death by chocolate cakes: an astonishing array of chocolate enchantment. photography by Duane Winfield. ISBN 0688162975.
{{cite book}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - Desaulniers, Marcel (1997). Death by chocolate cookies. ISBN 068483197X.
- Desaulniers, Marcel (1995). Desserts to die for. ISBN 0684811391.
- Desaulniers, Marcel (1999). Grilling maestros: recipes from the public television series. ISBN 0965109550.
- Desaulniers, Marcel (1998). Salad days: main-course salads for a first-class meal. ISBN 068482261X.
- Desaulniers, Marcel (1992). TRELLIS COOKBOOK: EXPANDED EDITION. ISBN 0671748424.
Notes
External links
- Global Gourment - Marcel Desaulniers
- Baking with Julia - Marcel Desaulniers
- The Trellis, Williamsburg, VA
- Interview with Marcel Desaulniers
- Culinary Institute of America - Alumni Spotlight
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