Pastry Chefs Add a Dash of Excellence to L’Academie de Cuisine

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Award-winning Pastry Chefs Colette Peters and Anil Rohira recently joined the teaching staff of LÂ?Academie de CuisineÂ?s rapidly expanding Professional Pastry Arts Program.

L’Academie de Cuisine recently added two nationally-acclaimed pastry chefs to their already distinguished teaching staff. The new additions to L’Academie’s rapidly expanding Professional Pastry Arts Program are Colette Peters, renowned cake designer, and Chef Anil Rohira, Executive Pastry Chef for Albert Uster Imports.

Colette Peters, owner of Colette’s Cakes, a specialty cake company in New York City, has earned many honors and designed numerous cakes for a variety of events and people. Her talents as a pastry chef have earned her three gold medals from Societé Culinaire Philanthropique, the Grand Prix de Paris Award, as well as first place in the Beaver Creek Wedding Cake Extravaganza in 2004.

In 1996, this extraordinary pastry chef was chosen to design a cake for the 150th Anniversary Celebration for the Smithsonian Institute in Washington, DC. Former First Lady, Hillary Clinton, requested the talents of Pastry Chef Colette Peters to create three sugar scenes for part of the White House Christmas decorations in 1998 and 2000.Celebrities such as Sting, Bette Midler, Al Pacino, and Whoopi Goldberg have received cakes decorated by Peters.

Pastry Chef Colette Peters has traveled throughout the United States and Europe teaching at premier culinary institutes and recently agreed to share her area of expertise with students at L’Academie de Cuisine.

Chef Anil Rohira, Executive Pastry Chef for Albert Uster Imports, has also joined L’Academie de Cuisine’s auxiliary teaching staff in the Professional Pastry Arts Program. Chef Rohira specializes in creating new and original recipes using imported Swiss raw ingredients and convenience products. Pastry Chef Anil Rohira has been perfecting his craft in kitchens across the world since 1991.

Recently, Rohira held an executive pastry chef position at the Chevy Chase Club in Maryland. He also taught classes and seminars at premier culinary institutes, such as the Notter School of Pastry Arts. Throughout his career as a pastry chef, Rohira has won numerous awards such as the Best Sugar Showpiece at the 2003 Coupe de Monde in Lyon, France; the Best Sugar Showpiece at the 2001 National Pastry Team Championship in Beaver Creek, Colorado; and was named Best of Show at the 1999 ACF Food Show in Washington, DC.

“Both of these individuals are very talented experts in their field,” said L’Academie de Cuisine’s Head Pastry Instructor, Mark Ramsdell, “but the main reason I want them here to teach our students is they are very nourishing teachers. They can explain their craft in clear, precise terms and help the students to stretch and explore their own talents within the pastry field.”

The Professional Pastry Arts Program is taught by the top pastry chefs in the country. Beginning in January 2005, the program will be offered four times a year. Class schedules and tuition prices can be viewed on L’Academie’s website, http://www.lacademie.com. Peters and Rohira will also be instructing Continuing Education classes for professional pastry chefs.

Professional training for pastry chefs and chefs is offered at the premier culinary institute, L’Academie de Cuisine. Applications are available online. To learn how to become a professional pastry chef, to view admissions requirements, or to apply for financial aid and loans, visit http://www.lacademie.com or call toll free at 1-800-664-2433.

About L’Academie de Cuisine

Established in 1976, L’Academie de Cuisine is the premier culinary institute in the Washington, DC area. This culinary institute offers professional training for the serious student as well as recreational programs for the average home cook. Every L’Academie student receives personal attention and expert instruction under the guidance of American-and European-trained chefs. Each student learns necessary skills that create confidence while honing the skills to become a successful Chef or Pastry Chef.

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Barbara Cullen
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