Recipes:
"The book teaches you how to make a great dessert and turn it into a new mouth-watering creation," said Chef Roby who also serves as the senior corporate pastry chef for Hyatt Hotels and Resorts. "These desserts are easy for anyone to prepare and will surely impress your guests."
The book fuses classic desserts with unique twists like Key Lime Pie with a Chocolate Cookie Crust. It shares elegant recipes like Chocolate Mousse Truffle with Sea Salt and Olive Oil and more whimsical selections like Chocolate Mashed Potato Cake and Brioche Pizza with Chocolate Salami. The recipes are organized by season to help create memorable desserts that align to the time of year such as summer's Raspberry and Strawberry Summer Pudding and winter's Chocolate Devil's Food Cake.
A portion of all sales benefit the Saving Tiny Hearts Society, the only organization in the country that was formed for the sole purpose of raising funds for congenital heart defect research.
For the past 20 years, Chef Roby's work has been seen all over the world.The Guinness Book of World Records awarded him with the "World's Tallest Cooked Sugar Building" and "World's Tallest Chocolate Sculpture" honors. These creations took his visibility to new heights. Chef Roby is the only pastry chef to hold two Guinness World Records.
Roby also has been featured on the Food Network's "Extreme Pastry"and "Sugar Rush" and has been in three of the network's specials: "Unwrapped with Mark Summers," "Mystery Birthday Cakes," and "The World's Tallest Sugar Building." Roby also has been a judge in several Food Network challenges and on The Learning Channel. He also has been featured in numerous magazines including: Food & Wine, Gourmet, Pastry Art & Design, and Chocolatier.
In addition, for the past 19 years, Chef Roby has served as the head pastry chef at the NFL Commissioner's Super Bowl Party. This is an exclusive VIP party attended by 5,000 people. Roby is responsible for all aspects relating to the pastry creations and displays at this prestigious event.
Chef Roby's most recent achievement is the 'Academy Award' of the pastry industry and the highest honor of his career - induction into the Pastry Art & Design and Chocolatier Hall of Fame. This achievement is a prominent recognition of Chef Roby's contributions to the pastry industry.
He has worked at Hyatt Regency Chicago for over 20 years www.chicagohyatt.com; it is Hyatt Corporation's flagship hotel and Chicago's largest hotel. Alain studied and learned his culinary art in Paris from the world famous Pastry Chef Lenotre and is a Certified Master Chef of Pastry & Sugar Artistry. He has won over 20 prestigious culinary awards including, The Grand Prize Gold Medal of Paris offered by the French First Minister (Medaille Des nautes) and the Best of Show by the National Restaurant Association Culinary Salon 1988, in Chicago.
Chef Roby has also been named as a permanent committee member of the exclusive Societe D'Escofier Chicago. He has traveled all over the world, and has served as the Private Pastry Chef to the Shah of Iran and has worked in London, Tokyo, New York and finally Chicago. Roby has served as the Private Pastry Chef for the Admiral of the Joan of Arc – the flagship of the French Navy. In addition, he was a featured chef promoting classic All-American desserts on the culinary crossing of the Queen Elizabeth II from South Hampton, England to New York.
You can taste Chef Roby's desserts at the Hyatt Regency Chicago. For reservications, call 800.233.1234 or visit chicagohyatt.com For more information on Alain Roby's American Classics -- Casual and Elegant Desserts, visit chefroby.com.
