Growing up in Bombay, India Corporate Pastry Chef Anil Rohira developed a strong personal desire to expand his knowledge and his potential. His studies embarked at Bombay University, preceded by the Institute of Hotel Management and Catering Technology. Chef Rohira worked for two years at Sky Chefs learning about airline catering. Determined to succeed, he decided to strengthen his foundation and formally study pastry and baking, looking to the Culinary Institute of America (CIA) in Hyde Park, New York for guidance and instruction, it is here where he indulged in his love of pastry.
In 1995 upon graduation, Chef Rohira spent several years escalating his experience in such high profile institutions as the Balsams Grand Resort Hotel (New Hampshire), Wigwam (Arizona) and The Cloisters (Georgia). The wealth of knowledge he gathered earned him the spot of Ewald Notter’s teaching assistant at the International School of Confectionery Arts. Enhancing his skills as a solid presenter with a profound propensity of the pastry industry, he worked to instill the lessons and techniques he learned into the next generation of pastry chefs. Yearning for the everyday action of the kitchen, he ultimately accepted the position of executive pastry chef at the Chevy Chase Club in Washington, DC, and just one year later, became corporate pastry chef at Albert Uster Imports.
Chef Rohira’s success on the national stage began in 1997, when he won the gold medal for the ACF Centerpiece Competition at the New Hampshire Food Show. Three gold medals followed in 1999, each one earned at the ACF Food Show in Washington, DC which also honored him with “Best of Show.” At the 2000 National Pastry Team Championship in Beaver Creek, CO, Chef Rohira won the bronze medal, followed with “Best Sugar Showpiece” a year later at the same event. In 2002, he decided to test his ability in the world arena; competing at Johnson & Wales University and winning gold to qualify for a position on the USA Team set to compete at the 2003 Coupe du Monde (World Pastry Cup) in Lyon, France. As team captain, Chef Rohira blew the competition away with his spectacular artwork and won the title of “Best Sugar Showpiece.” In 2005 throughout 2007, he was chosen as one of ten instructors that made an appearance at the World Pastry Forum in Phoenix, Arizona. In 2006, he also had the distinct honor of being recognized as the “Distinguished Visiting Chef of the Year” by the prestigious Johnson & Wales University in Denver, Colorado. In 2006 and 2007, he was chosen by Pastry Art & Design as one of the Top 10 best pastry chefs in the United States. This year Chef Rohira is also one of the judges and an instructor of the World Pastry Competition.
Chef Rohira is unquestionably a true talent and his astounding abilities are apparent in all that he’s accomplished in such a short period of time.
Accomplishments
| 2007 | Named one of the Top 10 pastry chefs in the country by Pastry Art & Design Magazine Appointed judge and one of ten instructors at the World Pastry Forum in Phoenix, AZ Co-developer and teacher of a 24-week education program at Notter School of Pastry Arts |
| 2006 | Named one of the Top 10 pastry chefs in the country 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 United States National Team Championship Competition, Phoenix, AZ Instructor at the World Pastry Forum, Phoenix, AZ |
| 2004 | Judge at the United States National Bread & Pastry Team Championship Competition, 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 |
