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This profile was last updated on 2/15/01  and contains information from public web pages.
 
Background

Employment History

  • Owner
    Savino Frozen Foods
  • President and Chief Executive Officer
    Savino Sorbet
  • Creator
    Savino Frozen Desserts

Board Memberships and Affiliations

  • Founder
    Savino Sorbet

Education

  • Culinary Institute of America
6 Total References
Web References
Latest News
www.sorbet.com, 15 Feb 2001 [cached]
Chef Lou DeCillis of West Bloomfield, president and CEO of Savino Sorbet since 1978, recognizes the new popularity of smoothies and tells how to make them in your own kitchen.
Use any blender, even the cheapest, he says, if you use sorbets, which have natural fruits.While many use yogurt or ice cream in smoothies and the addition of cracked ice, DeCillis has his own recipes.
Use sorbets.Use sparkling water, not crushed ice.Sorbet, he says, is essentially a water ice with high fruit content.French sorbets have egg whites added.They are distinguished from Italian ices, which use fruit flavorings on top of crushed ice.
And use your imagination to whip up some great tastes, he says.
DeCillis graduated from the Culinary Institute of America in 1970.He is a native New Yorker who moved here to begin his Savino Sorbet business.
He said many ice cream shops need sophisticated high-speed blenders to make smoothies, but the way he makes them, any blender will work.He considers the carbonated water or seltzer his secret ingredient.
Water gives the same effect of ice and it doesn't make the drink runny, he says.
While fruit is always used in this drink, his sorbets have whole fruits in them and there is no need to add fruit.Still, fresh fruit can be added.
DeCillis says he likes to serve them with a spoon so people can dig for the fruit in the smoothie.
I use sparking water and almost always a ripe banana when making them as well as my fruit-flavored and fruit-filled sorbets, he says.I've been babying these bananas so they are just right..
What's the reason for the smoothies return to popularity.People want something refreshing.They like to eat more fruit because they should.It's non-alcoholic, but you can add wine, liqueur or rum to the drinks, he says.
...
DeCillis says he uses sorbet to make banana splits, adding flavors with chopped mango, chocolate sauce and strawberries.
...
Why, Chef Lou DeCillis, creator of Savino Frozen Desserts, of course.Everyone thought I was a lunatic, he recalls.
...
Lou DeCillis had it so though that the bathtub in his one-room apartment was a plastic kiddie-pool.But it was DeCillis' positive attitude during tough times that kept him committed to his idea of creating a line of fat-free sorbets and ice creams.He did anything he had to do to keep his little homemade ice cream shop in Detroit open, including working midnight shifts at a rubber factory and chauffeuring a limousine at night.
A graduate of the Culinary Institute of America, DeCillis is now the owner of Savino Frozen Foods, which he launched more than 15 years ago by sampling fat-free sorbets in that tiny store off the beaten path in Detroit.In fact, it was so out of the way that DeCilllis said he would give free sorbet to customers who referred to the store as Savino's secret location..
Talk about a one-man operationInitially, DeCillis made and delivered his product himself.Dressed in a suit, he went to retailers and wholesalers, peddling his wares and taking orders.Then he drove to a fast food restaurant and changed into work clothes in the restaurant's bathroom before delivering the order at the store's back door later the same day.DeCillis said his determination finally paid off.He enjoyed the customer interaction, and the positive reaction of his customers kept him going.
I was determined no to go under, he said.I know now what kept me surviving was the commitment, hard work and uniqueness of my product.I believed the country was ready for fat free in the 80s..
Knowing that endorsements form presidents sell product, the man behind Savino sent a case of frozen sorbet to the Clintons.DeCillis said they loved it.The president reportedly liked lemon, while the first lady preferred red raspberry and Michigan cherry.
We even had an arrangement with the Secret Service to send it to them.Since then, we've gotten into a Washington, D.C. store so it doesn't have to be shipped on ice from Michigan..
...
Like DeCillis, Kohler is an independent owner up against industry giants.
...
Kohler cross merchandises the product with dessert ideas that DeCillis demonstrates during his regular spot on Detroit's Channel 2 morning news program.For example, when DeCillis puts a fat-free dessert such as angel food cake with sorbet icing on the recipe program, Oakridge Markets runs specials on the ingredients and advertises the products in displays.
Tested in the bathtubI agree fat free is the rage, but this product happens to be selling on taste . . . and I still can't resist calling DeCillis bathtub Louie, " Kohler said. (DeCillis was rumored to use his bathtub in his early recipe testing process.) Even the toughest critics of fat-free products are having a tough time finding problems with the new ice cream, DeCillis said.The Ric's Pics product review column in Detroit Monthly is usually critical of commercial food manufacturers who claim their fat-free products taste like the real thing. But the columnist had to swallow his usual barbs when reviewing the product : . . . West Bloomfield chef Lou DeCillis, the effusive creator of those delicious Italian sorbets that have hooked a lot of you, didn't give me cause to do more than raise my eyebrows when I heard of his claim of having come up with a fat-free ice cream that retained the elusive mouth fee' of the rich, real thing, he wrote.
But I've tasted first chocolate, then mocha - and have to say that nobody will come closer.If I were to be sentenced to life without butter cream, Savino fat-free chocolate would get me through without a whimper..
Lou DeCillis said he wants consumer opinions, so he's printed his toll-free 1-800-CHEF-LOU telephone number on every container of Savino fat-free ice cream and sorbet.Callers also receive fat-free recipe ideas that use Savino products.
Chef Lou DeCillis has won over First Lady Hillary Clinton with his raspberry and cherry flavored frozen sorbets.His company, Savino Frozen Foods, recently added a fat-free ice cream to its line of frozen desserts.Savino's Fat-Free Ice Creams, available in six flavors, has beat out some well known premium brands in taste tests and won the praise of at least one tough food critic in Detroit.
...
But the mighty Haagen Daz has been upstaged in this effort by a chef named Lou DeCillis and his Savino brand sorbets and ice creams.I tasted the Savino fat-free chocolate ice cream side by side with the Haagen Daz version and there was no comparison.I'm not usually a fan of fat-free substitutes, but this Savino stuff really succeeds.It's dense, flavorful, and delicious.I also tired the lemon and cherry sorbets.They had outstanding, clear flavor notes and a clean, refreshing texture.The Savino formula has been slow in the making.
...
Lou DeCillis graduated from the Culinary Institute of America in 1970, and not long after set up shop in Detroit to share his love of sorbets and Italian ices.He supported his dessert parlor on a shoestring budget, publicizing the no-fat, no-cholesterol sorbets before such terms became selling points.Chef DeCillis' commitment has paid off - he recently moved to an expanded facility and his clients now include, among others, Bill and Hillary Clinton.For the record, the President is partial to lemon, while the First Lady loves the Michigan cherry.Savino ice cream and sorbet really is a superior product - a great treat for the summer - or any time.This is Anthony Dias Blue Newsradio 88.
The Hawk Eye Newspaper
www.thehawkeye.com, 5 Aug 2001 [cached]
Chef Lou DeCillis of West Bloomfield , Mich. founded Savino Sorbet in 1978.His real-fruit , dairy-free , fat-free and cholesterol-free product is sold in some large grocery stores , numerous small chains and independent markets.
But DeCillis , a Culinary Institute of America graduate , was making sorbets even before he launched Savino.He ran a catering business and even served some savory versions ; one of his favorites is gazpacho sorbet , a spicy , icy blast of flavor that's fun to serve instead of the traditional liquid soup.
You can't find it in stores -- all his retail products are fruit flavors -- but his personal gazpacho sorbet recipe is included with this story.
Basically , you can turn any cold soup recipe into a sorbet , he says , just by processing it in an ice cream freezer.How about vichyssoise?.
Latest News
www.sorbet.com, 3 Feb 2001 [cached]
Chef Lou DeCillis of West Bloomfield, president and CEO of Savino Sorbet since 1978, recognizes the new popularity of smoothies and tells how to make them in your own kitchen.
"Use any blender, even the cheapest," he says, if you use sorbets, which have natural fruits.While many use yogurt or ice cream in smoothies and the addition of cracked ice, DeCillis has his own recipes.
Use sorbets.Use sparkling water, not crushed ice.Sorbet, he says, is essentially a water ice with high fruit content.French sorbets have egg whites added.They are distinguished from Italian ices, which use fruit flavorings on top of crushed ice.
And use your imagination to whip up some great tastes, he says.
DeCillis graduated from the Culinary Institute of America in 1970.He is a native New Yorker who moved here to begin his Savino Sorbet business.
He said many ice cream shops need sophisticated high-speed blenders to make smoothies, but the way he makes them, any blender will work.He considers the carbonated water or seltzer his secret ingredient.
"Water gives the same effect of ice and it doesn't make the drink runny," he says.
While fruit is always used in this drink, his sorbets have whole fruits in them and there is no need to add fruit.Still, fresh fruit can be added.
DeCillis says he likes to serve them with a spoon so people can dig for the fruit in the smoothie.
"I use sparking water and almost always a ripe banana when making them as well as my fruit-flavored and fruit-filled sorbets," he says."I've been babying these bananas so they are just right."
What's the reason for the smoothies return to popularity?"People want something refreshing.They like to eat more fruit because they should.It's non-alcoholic, but you can add wine, liqueur or rum to the drinks," he says.
...
DeCillis says he uses sorbet to make banana splits, adding flavors with chopped mango, chocolate sauce and strawberries.
If you don't want to experiment, try the recipes in "Super Smoothies: Taste the Nectar of Life!"by nutritionist Candia Lea Cole.Published by Woodbridge Press in 1993, the book has recipes that use rice milk, rice milk ice cream and other ingredients in place of the dairy products.
Among recipes in the book are frosty banana currant, creamy butterscotch yam, pearly prune 'n' sesame, blueberry lemon bliss, roasted carob mint barley and sweet cinnamon pumpkin.
...
Why, Chef Lou DeCillis, creator of Savino Frozen Desserts, of course."Everyone thought I was a lunatic," he recalls.
But to Chef Lou, a graduate of the Culinary Institute of America, the move was a natural after he discovered that "nobody here was making homemade sorbet or ice cream."
So in 1978 he opened a small parlor in Livonia.Today, that venue has grown into a $1 million wholesale business in fat-, cholesterol- and chemical- free sorbets and ice creams made right here in the Motor City.Metro Detroiters scoop up some 400,000 pints of Savino products annually.
Sorbet flavors include Michigan cherry, lemon, fuzzy navel (Chef Lou's favorite) and red raspberry.Fat-free ice cream flavors are cafe mocha, chocolate, caramel, strawberry, chocolate raspberry and vanilla.Find your favorites at Kroger, Arbor Drugs, Meijer, Merchant of Vino, Shopping Center Markets and other local stores.
...
Lou DeCillis had it so though that the bathtub in his one-room apartment was a plastic kiddie-pool.But it was DeCillis' positive attitude during tough times that kept him committed to his idea of creating a line of fat-free sorbets and ice creams.He did anything he had to do to keep his little homemade ice cream shop in Detroit open, including working midnight shifts at a rubber factory and chauffeuring a limousine at night.
A graduate of the Culinary Institute of America, DeCillis is now the owner of Savino Frozen Foods, which he launched more than 15 years ago by sampling fat-free sorbets in that tiny store off the beaten path in Detroit.In fact, it was so out of the way that DeCilllis said he would give free sorbet to customers who referred to the store as Savino's "secret location."
Talk about a one-man operation Initially, DeCillis made and delivered his product himself.Dressed in a suit, he went to retailers and wholesalers, peddling his wares and taking orders.Then he drove to a fast food restaurant and changed into work clothes in the restaurant's bathroom before delivering the order at the store's back door later the same day.DeCillis said his determination finally paid off.He enjoyed the customer interaction, and the positive reaction of his customers kept him going.
"I was determined no to go under," he said."I know now what kept me surviving was the commitment, hard work and uniqueness of my product.I believed the country was ready for fat free in the '80s."
...
DeCillis said they loved it.The president reportedly liked lemon, while the first lady preferred red raspberry and Michigan cherry.
"We even had an arrangement with the Secret Service to send it to them.Since then, we've gotten into a Washington, D.C. store so it doesn't have to be shipped on ice from Michigan."
On the fat-free bandwagon.
...
Kohler cross merchandises the product with dessert ideas that DeCillis demonstrates during his regular spot on Detroit's Channel 2 morning news program.For example, when DeCillis puts a fat-free dessert such as angel food cake with sorbet icing on the recipe program, Oakridge Markets runs specials on the ingredients and advertises the products in displays.
Tested in the bathtub? "I agree fat free is the rage, but this product happens to be selling on taste . . . and I still can't resist calling DeCillis 'bathtub Louie,'" Kohler said. (DeCillis was rumored to use his bathtub in his early recipe testing process.) Even the toughest critics of fat-free products are having a tough time finding problems with the new ice cream, DeCillis said.The "Ric's Pics" product review column in Detroit Monthly is usually critical of commercial food manufacturers who claim their fat-free products taste like the "real thing."But the columnist had to swallow his usual barbs when reviewing the product: ". . . West Bloomfield chef Lou DeCillis, the effusive creator of those delicious Italian sorbets that have hooked a lot of you, didn't give me cause to do more than raise my eyebrows when I heard of his claim of having come up with a fat-free ice cream that retained the elusive 'mouth fee' of the rich, real thing," he wrote.
"But I've tasted first chocolate, then mocha - and have to say that nobody will come closer.If I were to be sentenced to life without butter cream, Savino fat-free chocolate would get me through without a whimper."
Lou DeCillis said he wants consumer opinions, so he's printed his toll-free 1-800-CHEF-LOU telephone number on every container of Savino fat-free ice cream and sorbet.Callers also receive fat-free recipe ideas that use Savino products.
Chef Lou DeCillis has won over First Lady Hillary Clinton with his raspberry and cherry flavored frozen sorbets.His company, Savino Frozen Foods, recently added a fat-free ice cream to its line of frozen desserts.Savino's Fat-Free Ice Creams, available in six flavors, has beat out some well known premium brands in taste tests and won the praise of at least one tough food critic in Detroit.
WCBS Food Spot Tuesday, July 25, 1995
Now that ice cream season is in full swing, it's time to take a look at the latest trend in frozen refreshment.
...
But the mighty Haagen Daz has been upstaged in this effort by a chef named Lou DeCillis and his Savino brand sorbets and ice creams.I tasted the Savino fat-free chocolate ice cream side by side with the Haagen Daz version and there was no comparison.I'm not usually a fan of fat-free substitutes, but this Savino stuff really succeeds.It's dense, flavorful, and delicious.I also tired the lemon and cherry sorbets.They had outstanding, clear flavor notes and a clean, refreshing texture.The Savino formula has been slow in the making.
...
Lou DeCillis graduated from the Culinary Institute of America in 1970, and not long after set up shop in Detroit to share his love of sorbets and Italian ices.He supported his dessert parlor on a shoestring budget, publicizing the no-fat, no-cholesterol sorbets before such terms became selling points.Chef DeCillis' commitment has paid off - he recently moved to an expanded facility and his clients now include, among others, Bill and Hillary Clinton.For the record, the President is partial to lemon, while the First Lady loves the Michigan cherry.Savino ice cream and sorbet really is a superior product - a great treat for the summer - or any time.
Lido Gallery is your source for art exhibitions, custom framing and gifts in Metro Detroit, including Royal Oak, Ferndale, Bloomfield Hills and Birmingham Michigan
www.everythingart.com [cached]
StyleLine Magazine, Lou DeCillis, Owner, Artistic Flooring Systems by Jeanine Matlow, August 2011
...
Her husband Lou DeCillis, a graduate of the Culinary Institute of America, is an award-winning chef.
Everything Art Wholesale Products - Terms
www.everythingart.com, 9 Aug 2010 [cached]
Her husband Lou DeCillis, a graduate of the Culinary Institute of America, is an award-winning chef.
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