GRCC Chef Gilles Renusson’s Dessert Featured at Duncan Hines Primetime Emmy Awards Governors Ball

Chef Professor Gilles Renusson of GRCC’s Secchia Institute for Culinary Education recently received two enthusiastic write-ups about the dessert he crafted for the Duncan Hines 63rd Primetime Emmy Awards Governors Ball.  Not only that, but his recipe is featured on Duncan Hines website.  From the picture, it’s not surprising – they look fantastic:


Sweet treats for the 2011 Emmy® Awards: Duncan Hines cake pops
Erika Kerekes, LA Cooking Examiner | September 17, 2011

Duncan Hines, the official dessert sponsor of the 63rd Primetime Emmy® Awards Governors Ball, has dreamed up some fabulous desserts for the stars and their entourages. Duncan Hines cake mixes and prepared frostings serve as the base for some amazing and inspired cakes thanks to Team U.S.A.’s World Cup Pastry Team captain Chef Gilles Renusson. (More)

Pop It: Raspberry Red Velvet Truffle Pops Recipe
Wednesday, 21 September 2011 | | This is a guest post from CakeSpy

So, you guys. In case you missed the big news, I was invited to attend the Emmy Awards Red Carpet viewing party with Duncan Hines this past weekend. And it ruled. Of course, it was very exciting to see famous people in pretty dresses and very nice suits. But–here’s the big thing–there was also plenty of cake.  A slew of cake pop recipes were created by Team U.S.A.’s World Cup Pastry Team’s captain, Chef Gilles Renusson, and Duncan Hines was the official dessert sponsor of the 63rd Primetime Emmy Awards Governor’s Ball; this one in particular impressed this sweet sleuth, with raspberry preserves adding a certain something to Red Velvet cake filling–a certain something that made me wonder how many I could fit in my mouth at once. (More)

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