Alain Roby of Hyatt Hotels and Resorts loves sharing his passion—and whimsy—for fine desserts
World-renowned pastry chef Alain Roby has published his first cookbook, Alain Roby’s American Classics: Casual and Elegant Desserts.
By Lynn Schwartz
What’s the difference between a private chef and a personal chef? Audrey Heckwolf of Grand Rapids Community College, who cooked for a Fortune 500 family, can tell you.
Private chef and personal chef are titles that evoke “glamour job” images—globetrotting with celebrity employers and preparing ultra-luxe dinners for very important people. But do we really understand what these jobs entail? Audrey Heckwolf, a former private chef, says, “Most chefs don’t know. And they don’t know the difference between a private and personal chef. This is a growing part of the culinary industry. Chefs need to educate each other and their clients about the differences.”
By Lynn Schwartz
Veteran chef to two administrations, Scheib believes Americans’ biggest culinary challenge is to figure out how to meet increasing demand for fresh, local and artisanal food products.
Walter Scheib is modest about how he found himself “inexplicably” at the White House, chef to America’s chief executive and the First Family. But his arrival in April 1994 can be explained as a clear case of opportunity meets preparedness.
Save the Date
Cafe Leadership Conference,
June 25-27, 2010
Hosted By:
Create a Photo Story presentation explaining the syllabus, dress code, grading policies and safety rules. Review it on the first day of class.
