Alain Roby

Alain Roby

Alain Roby
Born	Birth date -1st March 1966 Paris, France
Nationality	French
Occupation	Pastry chef, chocolatier

Alain Roby is a renowned French pastry chef and chocolatier. Born on December 15, 1953, in Paris, France, Roby has made significant contributions to the world of pastry and chocolate.

Career

Roby's passion for pastry and chocolate began at a young age. He trained at the prestigious Le Cordon Bleu culinary school in Paris, where he honed his skills and developed a deep understanding of the art of pastry making. After completing his training, Roby worked at several renowned pastry shops and restaurants in France, gaining valuable experience and knowledge.

In 1981, Roby moved to the United States and started working at the renowned All Chocolate Kitchen in Geneva, Illinois. He quickly gained recognition for his exceptional talent and creativity in the field of pastry and chocolate. Roby's innovative approach to dessert creations and his meticulous attention to detail set him apart from his peers.

Throughout his career, Roby has received numerous accolades and awards for his outstanding contributions to the culinary world. He has been featured in various culinary magazines and television shows, showcasing his unique creations and sharing his expertise with aspiring chefs and pastry enthusiasts.

Notable Achievements

Roby holds several notable achievements in the field of pastry and chocolate. Some of his notable achievements include:

• Creating the world's tallest cooked sugar sculpture, measuring over 12 feet in height.
• Setting the Guinness World Record for the longest candy cane, measuring over 51 feet in length.
• Designing and creating intricate chocolate showpieces for prestigious events and exhibitions.

Legacy

Alain Roby's contributions to the world of pastry and chocolate have left a lasting impact on the industry. His innovative techniques and artistic creations continue to inspire aspiring chefs and pastry enthusiasts around the world.