Education, Food Service & Agriculture, and Human Resources

Culinary professor receiving medal from France

September 13, 2019
Print
Text Size:
A A
Gilles Renusson
Gilles Renusson. Courtesy GRCC

A local chef and culinary professor is being given a French award for “decades of outstanding service.”

Gilles Renusson, a professor with the GRCC Secchia Institute for Culinary Education, will receive the Chevalier du Merite Agricole, bestowed by the French minister of agriculture on citizens for outstanding services to agriculture.

Guillaume Lacroix, general consul of France in Chicago, is presenting the award in a private ceremony at GRCC.

Renusson, a certified master pastry chef and “sugar artist,” has been with GRCC since 1992.

His 20 years as a chef includes experience at Maxim’s, Fauchon and Dalloyau in Paris, the Connaught Hotel in London, the Ritz-Carlton in Chicago and eight years as executive pastry chef at the Amway Grand Plaza.

In addition to teaching baking and pastry courses at GRCC, he leads the U.S. team for Coupe du Monde de la Patisserie, an international pastry competition, and is a member of the World Association of Chefs Societies’ Culinary Competition Committee.

He received a bachelor’s degree from the Chambre Des Metiers de la Sarthe in Le Mans, France.

Renusson said he will be receiving the award two days before celebrating 50 years since the first day of his culinary apprenticeship in Tours, France, after his parents had decided for him to start learning the trade.

“To them and every single chef and pastry chef from whom I had the chance to learn and grow professionally, I owe the biggest debt of gratitude,” Renusson said. “Never could I have been able to achieve such a level of professionalism if I had not called GRCC my home for the last 28 years.”

Recent Articles by Justin Dawes

Editor's Picks

Comments powered by Disqus