About Dede – Bio and Short Stories
Hi! I’m Dédé Wilson and welcome to my site. I want this website to be there for you as a resource during your baking adventures. I am always interested in hearing from my readers, so let me know what you would like to see covered, or email with any questions you may have.
Here’s a little bit about me: first in a bio and then there is a list of stories through which you can learn about how food has shaped my life and continues to inspire me. Stories about the first recipe I ever mastered, how my first trip to France had me literally swimming in wine (actually my second trip was not so different LOL) and how my dogs receive a very specialized cuisine. These are my memoir in short story form.
Dédé Wilson is the author of 14 books including the best-selling A Baker’s Field Guide to Cupcakes, A Baker’s Field Guide to Christmas Cookies, The Wedding Cake Book (which was nominated for an IACP Julia Child Award), Wedding Cakes You Can Make, The Birthday Cake Book and the all-chocolate book, Truffles. Her most recent books are Unforgettable Desserts (Wiley, 2009) and A Baker’s Field Guide to Doughnuts (Harvard Common Press) and Cake Balls! (Harvard Common Press), both published in 2012.
Dédé is a Contributing Editor to Bon Appétit magazine, for which she has written articles as well as made frequent television appearances on TODAY and Dr. Oz among other shows. Dédé was also the on-air representative for Bon Appétit magazine on HomeShoppingNetwork. She has worked professionally for more than 28 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, spokesperson, and frequent television guest.
Dédé was the host of Seasonings with Dédé Wilson, a 52-episode, nationally syndicated public television cooking show, as well as the 13-episode public television series The Holiday Table. She also hosted a monthly Bon Appétit segment on CBS’s The Early Show during 2007 through 2009.
Dédé will be taping original videos from a new production facility to create content for Dedewilson.com. She is also launching Bakepedia.com, “The Baker’s Resource”, which will become a key destination on the web.
Dédé’s daughter Ravenna (photo coming) owns a wholesale bakery, ShellcoNYC, in the greater-NYC area.
One of my sons, Freeman, attends the CIA (Culinary Institute of America) in Hyde Park, NY.
So far his twin, Forrester, hasn’t gone into the food industry professionally, but we are working on him☺
We do rope him in to help with holiday baking at the bakery. His piping work excels.
Dédé’s partner, David Kilroy (photo coming), started in the food business at the age of 16 working as a busboy at The Mermaid Tavern in Stratford, CT, a Restaurant Associates property. He worked his way up through waiter, then garde manger, sauté station and eventually worked as the assistant Food & Beverage controller. David then attended the CIA when it was still in New Haven, CT, graduating in 1971. After graduation he was recruited to attend the UMASS Hotel and Restaurant Administration program. Subsequently, at various times, he was part of a collectively owned vegetarian and natural foods restaurant in Amherst, MA and also helped create one of the first tofu making businesses in the U.S. in 1977. (In fact, when his son Galen was born in 1978, his birth certificate says “Tofu Maker” under father’s occupation). David is our camera operator for the videos and functions along with Dede as director and producer.
Here are the Stories, which I am collectively calling Food of Life
Always Make a Good Impression – my take on how school lunches are not up to snuff
Bait – a somewhat disgusting story about dog food that I eat
Bloody Good Times – an even more disgusting story that is really, really funny (because it is at someone else’s expense)
Caribbean Fare - exotic food in an exotic location
Gingerbread – Of Men, Woman, Houses and Godzilla – the story of how gingerbread has been woven throughout my life
Gone But Not Forgotten – my never-ending search for the perfect peanut butter cookie and carrot cake
Guavas – probably the singular most amazing food experience of my life
How to Satisfy My Hunger – how PB&Js and simple eggs and bacon filled my stomach and soul
Lots of Lime – how to not be an alcoholic
Nothing Like the First Time – the story about the meringue cookies that started my baking career.
Of Seashells and Cake – how two foods were intertwined with my childhood
Omelets – how my dad and I both learned to cook
Paris and Champagne – a story of Champagne, Champagne and more Champagne
A Pizza Education – I had good intentions when I took my kids to four pizzerias in one day. Don’t call social services.
Poolside Dining – have you ever gone swimming in wine? I have – to be posted
Rose and the Pinecone – the story of how Rose Levy Beranbaum and I became lifelong friends
Shelter Island – the best part is below the surface
Summer Love – an ode to best friendship
That’s Not Hot Cocoa in That Mug – just read it and be happy that it isn’t you
The Innocence of Shirley Temples – the French always have a different take on things
Can I Have a Tuna Fish Sandwich, Please? – how an American staple can represent so much
Tunnels of Fudge - how a boxed-cake mix informed me and my baking career
A Vegetarian Among Us – a story of my trip at age 18 to Paris and the delightful food I discovered
You Feed Them What? – a story of raw beef muscle and organs and all sorts of other lovely tidbits