Marcel Desaulniers
Marcel Desaulniers[edit | edit source]
Marcel Desaulniers | |
|---|---|
| Born | Birth date -1st March 1966 |
| Nationality | American |
| Occupation | Pastry chef, author |
Marcel Desaulniers is an American pastry chef and author, known for his innovative and creative dessert recipes. He was born on October 13, 1945, in New Orleans, Louisiana, United States.
Career[edit | edit source]
Desaulniers began his culinary journey at a young age, working in his family's bakery in New Orleans. He later attended the Culinary Institute of America in Hyde Park, New York, where he honed his skills in pastry making.
After completing his education, Desaulniers worked at various renowned restaurants and hotels, including The Greenbrier in West Virginia and The Jefferson Hotel in Richmond, Virginia. It was during his time at The Jefferson Hotel that he gained recognition for his unique approach to desserts.
Desaulniers is best known for his work at the famous restaurant, The Trellis, located in Williamsburg, Virginia. As the executive chef and co-owner of The Trellis, he gained national and international acclaim for his innovative and visually stunning desserts.
Books[edit | edit source]
Desaulniers has authored several successful cookbooks, showcasing his expertise in pastry making. Some of his notable books include:
- Death by Chocolate: The Last Word on a Consuming Passion
- Desserts to Die For
- Celebration Desserts
- An Alphabet of Sweets
Awards and Recognition[edit | edit source]
Throughout his career, Desaulniers has received numerous awards and accolades for his contributions to the culinary world. Some of his notable achievements include:
- James Beard Foundation Award for Best Pastry Chef (1993)
- Food & Wine magazine's "Top Ten Pastry Chefs in America" (1995)
- Induction into the Who's Who of Food & Beverage in America by the James Beard Foundation (1997)
Legacy[edit | edit source]
Desaulniers' innovative approach to desserts and his dedication to the art of pastry making have left a lasting impact on the culinary world. His recipes continue to inspire aspiring pastry chefs and home cooks alike.
References[edit | edit source]
External links[edit | edit source]
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