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Born in a small village in Austria, my career as Pastry Chef started at the Age of 15.
As an apprentice, I assisted the chef for three years, 12 hours a day, six days a week. One 10-hour day each week was spent in classes learning about materials and chemistry. I earned a Pastry Chef diploma and, after five years of practical experience, attended the best school in Vienna to become a Master Pastry Chef. I earned that diploma in July 1963, having passed a week of exams judged by the leading Master Pastry Chefs of Austria.
In October 1963 I left Austria to work in Stockholm as a Pastry Chef in shops, restaurants (Opera Källaren) and hotels. In 1966 I spent a year as Pastry chef on the Swedish cruise ship Stella Polaris.
As a young man seeking experience, I started working summer seasons at the Stafford Hotel in Jersey, Channel Islands, and the winter in Jamaica, West Indies at the Tryall Golf and Country Club. I worked the seasons back and forth between these two venues for several years. In 1970, I returned to Jamaica to work as Pastry Chef for the new Holiday Inn Resort Hotel (550 rooms). A year later I opened my own business, Viennese Pastry, in Montego Bay, Jamaica. During this era I also worked as a consultant for new hotels, Trelawny Beach Resort, Hyatt Ocho Rios and several smaller Hotels.
In 1983 I left Jamaica for South Miami and Four de France. In a couple of years, I moved to New York and the Metro Bakery. Then in 1987 I began work at Chez Laurence Patisserie on Madison Avenue in Manhattan. Here I built a fine pastry line and business for almost 20 years, retiring in March 2008. Now I am looking forward to again having my own bakery and teaching others this fine and disappearing craft.
For information on where my products will be available,
email me.
Sincerely,
Adolf Rohatsch
Master Pastry Chef
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