Gilles Renusson

Professor
(616) 234-3693
117 Applied Technology Center (ATC)

Education

BA - Chamber De Metiers de la Sarthe

 

 

 

What are the strengths of SICE's Program?

In 1980, under the leadership of Dean Till Peters and Robert Garlough, the Hospitality Education Division started in the Student Center. To address the growing need for trained chefs, and to provide students with as much kitchen experience as possible, the Applied Technology Center opened in 1990 and Spectrum Theater 1997.

Moreover, now under the leadership of Dr. Werner Absenger, SICE's program is moving to embrace culinary related sciences. SICE's kitchens and learning laboratories will provide you with an excellent opportunity to immerse yourself in the latest the culinary arts has to offer! The education and training you receive at SICE will prepare you to excel in a very demanding, yet immensely rewarding profession.

What do you like best about being a SICE professor?

Ever since joining the industry, I have been exposed to many memorable culinary and pastry situations. I have had opportunities to compete, coach, judge, and organize competitions worldwide. Every step of the way, I have built on these experiences never neglecting to consistently work on the art, craft, and science of food. I expanded my horizons in the area of food science and today I am happy to contribute to research and development projects at some of the world’s leading food manufacturers.

As a faculty member at the Secchia Institute for Culinary Education (SICE), I have the freedom to incorporate classical, traditional and avant-garde dishes on many menus. You and I will spend much time in the kitchen, where we will be able to test and refine the recipes you will produce. Each day you will be able to practice and develop the skills necessary that will make you a highly marketable culinary professional. Also, I will be able to connect you with an exceptional network of scientists, pastry chefs, and artists that I was able to build.

What is your current obsession?

Currently I am the President of the U.S. Club Coupe du Monde de la Patisserie and a member of the Culinary Competition Committee of the World Association of Chefs Societies representing pastry chefs. I want to promote pastry craftsmanship through competing in and judging the most prestigious pastry competitions and seminars around the globe.

My other passion is food science.  The information we share in the culinary and pastry sciences offered at SICE are more reasons why our students are well equipped to succeed in our industry.

Our journey begins here, at the college and apprentice level, as my professional experience and knowledge intersect with your passion.

Who is your hero? Why?

I have to mention my parents here. They deprived themselves of many necessities to send me to boarding school at the age of fourteen. I am also grateful for the teachers, mentors and all the chefs who have guided me on my journey. As soon as I finished my first apprenticeship (I did two more after the kitchen; dining room and pastry) the path was laid in front of me. All I had to do was work hard, be respectful and reliable.

Without these vital figures in my life and their constant encouragements, I would not have been so well equipped to deal with the challenges this exciting career threw my way.

There is so much more I can share, but I will end with this anecdote from my time at Fauchon in Paris. After my first professional pastry competition, Serge Breda, M.O.F., the assistant of Mr. Bonte, M.O.F., and Executive Chef of Fauchon, asked me the following question:

Breda: "Why do you think you won Arpajon yesterday?"

Renusson: "You and Mr. Bonte have given me excellent guidance, and I worked very hard to follow your advice."

Breda: “No! The reason you won yesterday is that the person better than you was not here."

From time to time I recall this exchange because it serves as a good reminder that we must remain modest while pursuing excellence.

Courses Taught

CA 204 Pastry, CA 209 Principles of Food Science, CA 210 Principles of Baking Science, CA 265 Pastry Centerpieces and Wedding Cakes.

Get a Taste of Success!

Contact me with any questions that you have to secure your ticket to an exciting career in the Baking and Pastry Arts.