We are thrilled for opening day and eagerly preparing for the festivities on September 10. Below is the news we just shared with the world and look forward to sharing it with you!
FOR IMMEDIATE RELEASE
CHEF ALAIN ROBY ‘S ALL- CHOCOLATE KITCHEN TO OPEN IN GENEVA, IL ON SEPTEMBER 10
CELEBRATED PASTRY CHEF CREATES LIFE-SIZED CHOCOLATE REPLICA OF HIS KITCHEN
(GENEVA, IL) – Chef Alain Roby, senior corporate pastry chef for Hyatt Hotels and Resorts and the only pastry chef to hold two Guinness World Records for the “World’s Tallest Cooked Sugar Building” and “World’s Tallest Chocolate Sculpture”, announced today that he will be opening
Chef Alain Roby’s All-Chocolate Kitchen in downtown Geneva, IL. The kitchen, which will be a chocolate replica of Chef’s own kitchen that was designed by Geneva’s
Past Basket, will include
QCCI cabinetry and high-end appliances among other items. The Chef is using
Callebaut, Belgian chocolate donated by Barry Callebaut, for all his work in the kitchen.
Chef Alain Roby’s All-Chocolate Kitchen will be located at 507 South Third Street. It is a property owned and managed by
Shodeen Management. Opening day is scheduled for Friday, September 10 at 6 p.m. and the kitchen will be open through December 2010. Admission is free. The store’s opening day coincides with the start of one of Geneva’s all-time favorite celebrations, The Festival of the Vines that commences on Friday, September 10 and runs through the weekend.
“This kitchen is a dream-come-true for me,” said Roby. “My passion is chocolate and my expertise leads me to the kitchen. I am truly blessed to have it all come together in this way, and am excited to share all of this with our guests.”
The
All-Chocolate Kitchen also will offer guests some of Chef’s most famous desserts like pastries, cookies, giant brownies and hot chocolate. In addition, his book “
Alain Roby’s American Classics – Casual and Elegant Desserts” will be on sale.
On Saturday evenings, Chef also will be creating sugar demonstrations for guests. The output of these sessions will be available for purchase.
Ongoing information about Chef’s progress at his
All-Chocolate Kitchen can be found on his new website,
http://www.chefalainroby.com/.
Also in the kitchen, Chef will share the story of an organization that is very important to him,
The Saving tiny Hearts Society. This charity was created by Brian and Francie Paul in honor of their son, Joshua, who was born with several heart defects in 2005. The Saving tiny Hearts Society is an entirely volunteer-based organization that was formed for the sole purpose of raising funds for congenital heart defect research. In four years, The Saving tiny Hearts team has raised more than $500,000, funded three research projects, and is releasing funds for additional projects later this year.
“The mission of The Saving tiny Hearts Society is very dear to my heart,” added Chef. “My hope is that while visitors enjoy the thrill of all that chocolate can bring, they’ll also recognize the commendable work that this charity provides to many ailing families around the world.”
In addition to Barry Callebaut, QCCI, Past Basket and Shodeen Management, other companies who are contributing to the success of the kitchen include:
Hyatt Regency Chicago,
Albert Uster Imports,
Barrett’s Technology Solutions, Blue
Dot Sign Co.,
Continental Electric, Dunbrooke Apparel,
Eisen Video Productions,
Grahams 318,
Life of Dad,
Lowes,
MPK Enterprise,
Plass Appliance, and
The Pure Gardener.
About Chef Roby
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.
Most recently, Chef Alain was featured on the Martha Stewart Show and created a 1,350 lb. cake that was more than six feet tall, for the Tall Show. He also appeared 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 Alain 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 Alain 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 recognition of his contributions to the pastry industry.
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For more information, or to schedule an interview or appearance with Chef Roby, please contact:
Linda Parke / Parke Place Communications
603-682-3084 /
lindaparke@comcast.net
