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          Chef Rohira started his training at The Culinary Institute of America (CIA) in Hyde Park, New York, and graduated in...

          Heart, Head, Hand—The Pastry Philosophy of Chef Anil Rohira

           This spring, we’re thrilled to be hosting a three-day seminar featuring Chef Rohira’s finest techniques.

          ​ Chef Anil Rohira is a Corporate Pastry Chef for Felchlin Switzerland and Co-Founder of the School for European Pastry in Mumbai, India.​ This chocolate.

          In anticipation of his course, we sat down with him to hear more about his career and what we can expect to learn during his three days at ICE.

          What inspired you to become a pastry chef? Did your time at culinary school alter your initial feelings on this career path at all?

          I always felt inclined to join the hospitality industry. I was doing my hotel management program back in India (during which we were sent to work in hotels for real world experience) when I first felt an interest in pastry.

          I presently work as a Export Corporate Pastry Chef at Felchlin -Switzerland.

        1. I presently work as a Export Corporate Pastry Chef at Felchlin -Switzerland.
        2. Anil Rohira.
        3. Chef Rohira started his training at The Culinary Institute of America (CIA) in Hyde Park, New York, and graduated in
        4. A look inside an introductory 3-day sugar class aimed at working pros, developed and taught by Anil, himself one of the best sugar artists in the world.
        5. Experience: Albert Uster Imports · Location: United States · 1 connection on LinkedIn.

          6. On my first day at this hotel job, I remember that the Chef asked me if I could work in the pastry shop as they were busy with Christmas preparation.

          I agreed and the minute I pushed open the kitchen door, that was the defining moment.

          Time kind of stood still. I saw chefs finishing cakes and eclairs, pe