Anil Rohira, USA

2009 "Pastry Chef of the Year" awarded by Carymax at the NPTC.

Classes Taught
2009 - Chocolate Showpieces (with Vincent Pilon)
2008 - Chocolate Desires (with Ewald Notter)
2007 - Composition

Currently - Corporate Pastry Chef of Albert Uster Imports

Coming to us from Bombay, India, Chef Rohira strives for perfection and excellence in each and every aspect of his profession.

Here at Albert Uster Imports, Chef Rohira heads a three-team culinary department where he oversees the research and development of new products, while continually improving the existing ones. He teaches multiple professional classes and has played a crucial role in the development of the Des Alpes Methodology; our groundbreaking and expansive guide to a brand-new technique for understanding and scoring couverture.

In addition, in 2008, Chef Rohira conducted another roadshow called The Frutta Prima Dessert Composition, delving into the importance of proper dessert construction from the inside out, focusing on flavor elements.

Due to his incredible knowledge, he has earned the affectionate title of Mr. Chocolate; traveling to over 40 cities nationwide on the Des Alpes Methodology Road Show, educating professionals as well as the curious chocolate lover. He is a Chef on a sweet mission.

At the Notter School of Pastry Arts based in Orlando, Florida, Chef Rohira joined forces with Chef Notter to prepare and co-instruct the 24 Week European Pastry and Baking Program; a specialized program that explores leading pastry and baking methodologies, avant-garde design, and detailed excellence.

In addition to all this and more, Chef Rohira was an Instructor at the 2008 World Pastry Forum.

Professional History

Chef Rohira began his studies at Bombay University, and then went on to the Institute of Hotel Management and Catering Technology. His later work at Sky Chefs quenched his insatiable thirst to learn all that he could about airline catering. His heart, however, began to call to him to formally study the art of Pastry, which Chef Rohira did - and did well - at the Culinary Institute of America (CIA) in Hyde Park, New York.

After his graduation from the CIA in 1995, Chef Rohira went on to work at some of the most elite and well-known culinary establishments in the United States. He spent the next several years of his career adding to the panache and savvy kitchen expertise of the Balsams Grand Resort Hotel in New Hampshire, The Wigwam in Arizona, and The Cloisters in Georgia. Chef Rohira was the shoo-in for a spot as Ewald Notter's teaching assistant at the Notter School. His natural ability as a powerful presenter with in-depth know-how of the pastry field makes the next generation of eager pastry chefs strive to learn his groundbreaking lessons and techniques. Chef Rohira's passion for the heat and fast-paced work of the kitchen inspired him to accept a position as The Executive Pastry Chef at the Chevy Chase Club in Washington, DC.

Chef Rohira accepted the position as Corporate Pastry Chef for Albert Uster Imports in 2001. Our kitchen hasn't been the same due to his undeniable zeal, drive and profound love for his chosen profession.

Accomplishments

2009
Distinguished teacher at the National Pastry Forum and Competition in Phoenix, AZ

2008
Distinguished Judge for the World Pastry Competition in Nashville, TN. Also, respected teacher at the World Pastry Forum in Nashville, TN

2007
Named one of the Top 10 pastry chefs in America by Pastry Art & Design Magazine. One of ten instructors at the World Pastry Forum in Phoenix, AZ. Co-developer and teacher of a 24-week educational program at Notter School of Pastry Arts

2006
Named one of the Top 10 pastry chefs in America by Pastry Art & Design Magazine . One of ten instructors at the World Pastry Forum in Phoenix, AZ. Judge for the National Bread & Pastry Team Championship in Atlantic City, NJ

2005
Judge at the United States Coupe du Monde National Tryouts, Gaithersburg, MD. Judge at the National Team Championship, Phoenix, AZ. Instructor at the World Pastry Forum, Phoenix, AZ.

2004
Judge at the United States National Bread & Pastry Team Championship, Atlantic City, NJ. Recognized by Johnson & Wales University as the Distinguished Visiting Chef of the Year.

2003
Team USA captain and winner of Best Sugar Showpiece at the Coupe du Monde, Lyon, France.

2002
Gold medal winner at Coupe du Monde tryouts at Johnson & Wales University

2001
Awarded Best Sugar Showpiece at National Pastry Team Championship, Beaver Creek, CO.

2000
Received bronze medal at National Pastry Team Championship, Beaver Creek, CO.

1999
Triple gold medal and Best of Show winner at ACF Food Show, Washington, DC

1997
Gold medal winner in ACF Centerpiece Competition at the New Hampshire Food Show