Chef Alain Roby

Chocolate lovers who love to bake, take note! Alain Roby, renowned pastry chef, is sharing his favorite chocolate recipes in Alain Roby’s American Classics: Casual and Elegant Desserts. Among his much-praised recipes are Key Lime Pie with a Chocolate Cookie Crust, Chocolate Mousse Truffle with Sea Salt and Olive Oil, and eye-catching Chocolate Salami (read recipe).

Chef Roby has been featured in Food & Wine, Gourmet, Pastry Art & Design, and Chocolatier and has been named to the Hall of Fame in the latter two magazines. He has appeared on The Learning Channel and the Food Network’s Extreme Pastry and Sugar Rush and other specials. He has been head pastry chef at the NFL Commissioner’s Super Bowl Party for the past 20 years.

Chef Roby studied culinary art in Paris under Pastry Chef Lenotre and is a Certified Master Chef of Pastry & Sugar Artistry. He has won many culinary prizes and awards in the U.S. and Europe. He holds Guinness World Records for the World’s Tallest Cooked Sugar Sculpture and World’s Tallest Chocolate Building. He worked in London, Tokyo, and New York, before joining the Hyatt Regency Chicago, where he is Executive Pastry Chef and Senior Corporate Pastry Chef. He has been with the hotel for more than two decades. Chef Roby has been named a permanent committee member of the exclusive Societe D’Escofier Chicago.

A portion of all sales of Alain Roby’s American Classics: Casual and Elegant Desserts benefit the Saving Tiny Hearts Society for congenital heart defect research. The book is available at www.ChefRoby.com.

Edited by Patricia D. Sherman

Photo Credit: Courtesy of Hadley Media Inc.

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