Anil rohira biography of albert hall

Today, his grounded perspective and dedication to the craft has earned him a position as the Corporate Chef at Felchlin Switzerland, a world leader in premium chocolate production. 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. 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.

Model wearing Claire Pettibone with Anil Rohira of Albert Uster Imports.

Time kind of stood still. I saw chefs finishing cakes and eclairs, people working with chocolate. I knew instantly: this is my world; this is where I belong. Since then there was no looking back.

Anil Rohira has introduced me to the new ways of sharing knowledge, to believe in myself, to explore and learn something new each day.

You've competed in and even judged several showpiece competitions. Why did you decide to take your career down the path of such stressful contests? Quite simply, competitions played an important role in my career. It would not have been the same had I not competed.