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My name is Adolf Rohatsch and I was born in a small village in Austria in 1940. My career as Pastry Chef started at the age of 15. As an apprentice, I assisted the chef for 3 years, 12 hours a day, 6 days a week. One 10-hour day each week was spent in school learning about materials and chemistry. This involved learning the chemical reaction of ingredients when they were mixed and what happens during the baking process. All of this culminated in learning to create a palatable, beautiful and salable product. I earned my first diploma as a Pastry Cook in 1958. For five years I worked in different places as a Pastry Cook. I then attended the best school in Vienna to become a Master Pastry Chef. I earned my diploma as Master Pastry Chef in July 1963 after a week of exams that were 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 Kallaren) and hotels there. In 1966 I spent a year as Pastry chef on the Swedish cruise ship Stella Polaris. Then, as a young manseeking experience, I spent the summer season at the Stafford Hotel in Jersey, Channel Islands, then 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. Then in 1970, I returned to Jamaica to work as Pastry Chef for the new Holiday Inn Resort Hotel (550 rooms). In 1971, I opened my own business, Viennese Pastry, in Montego Bay, Jamaica. During this period 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, where I worked at Tour de France. Then in 1985 I moved to New York and the Metro Bakery. In April 1987, I began work at Chez Laurence Patisserie at 245 Madison Avenue in Manhattan. Here I built a fine pastry line and business for almost 20 years, retiring in January 2007. Now I look forward to teachingothers what I have learned over a long and fruitful career.
Sincerely,
Adolf Rohatsch
Master Pastry Chef |
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