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About Ghyslain
Ghyslain's Credentials:
In 1984, Ghyslain received a diploma from the Institute d'Hotelerie et Tourisme of Quebec in Montreal for the
culinary arts and administration. During this time, Ghyslain participated in a summer internship at L'Auberge
Chaumont (1983) lle D'Orlean in Quebec, as well as working as cook during his evenings at the Restaurant le
Chandelier (Montreal).
Awards:
- 1st Place-Pastry: Disraeli Pastry Exhibit (Quebec) 1979
- 1st Place-Charcuterie and Pate: Trois Riviere Culinary Exhibit (Quebec) 1979
- 1st Place-Pastry: Disraeli Pastry Exhibit (Quebec) 1980
- 1st Place-Pastry: Montreal Olympic Stadium Culinary Exhibit for the selection of the culinary Olympic team 1981
- 1st Prize: Kellogg Recipe Contest 1981
- 4 Gold Medals / Overall 1st Place: Member of the Culinary Olympic Team in Frankfurt, Germany, receiving 4 gold medals in 4 categories and overall 1st place
- 3rd Place-Pastry: Trois Riviere Culinary Exhibit (Quebec) 1978
- 3rd Place-Pastry: Trois Riviere Culinary Exhibit (Quebec) 1979
- 3rd Place-Pastry: Disraeli Pastry Exhibit (Quebec) 1980
Internships
- Ritz-Carlton in Montreal (5 star) 1984
- La Brioche Lyonnaise chocolate department (Montreal) 1985
- Savoy Hotel (London) 1988
- Restaurant La Taniere (Quebec City) 1990
- Restaurant L'Espinasse (New York) 1991
- Le Bernadin Restaurant (New York) 1993
Certificates:
- Certificate of Completion, Institute d'Hotelerie et Tourisme du Quebec Le Seminar de Grand Chef - 10 students for 1 week with five, 3-star Michelin Chefs 1986
- Certificate of Completion, Sucker Decorschull of Zurich Blown and Pulled Sugar 1988
- Certificate of Completion, Wilbrod Berher of Quebec City Bread-making, French Pastry and Chocolate Décor and Candy Making 1990
- Certificate of Completion, School of Sugar Art and Chocolate in Gaithersburg, MD 1994
- Certificate of Completion, DGF of France French Pastry 1995
- Certificate of Achievement, 2002 World Pastry Forum in Las Vegas, NV 2002
- * Additionally, Ghyslain has participated in five seminars presented by Cocoa Barry during his career
Employment:
- Pastry Chef: Hyatt Regency (Montreal) 1984
- Cook: Manoir Des Erables (Montmagny, Quebec a Relais & Chateaux) 1984-1985
- Canadian Olympic Team 1984
- Executive Chef: Canadian Delegation (New York, NY) 1985-1987
- Executive Chef: Canadian Delegation (Delegation moved to London, England) 1987-1989
- Consultant for Food and Beverage Management: Manoir Tacheraux 1989
- Consultant for Food and Beverage Management: Restaurant Le Guiness 1989
- Executive Chef: Manoir St-Castin {4 star} (Quebec) 1991-1992
- Executive Chef: Canadian Delegation (New York, NY) 1992-1995
- Pastry Chef: Manoir du Lac Delage (Quebec City) 1995
- Assistant to Pastry Chef: The Quebec Convention Center {while waiting for work visa for The Inn at Versailles} 1996
- Executive Chef: The Inn at Versailles (Versailles, OH) 1997-1999
- President/Owner: Ghyslain Chocolatier (Union City, IN) 1998-present
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Ghyslain Chocolatier, Inc.
350 W Deerfield Rd
Union City, IN 47390
Phone: 765.964.7905
Toll Free: 866.449.7524
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