CHEF ALAIN ROBY DEBUTS HIGHLY ANTICIPATED SECOND EDITION OF CRITICALLY ACCLAIMED COOKBOOK

After selling out nationwide, “Alain
Roby’s American Classics, Casual and Elegant Desserts” unveils a second edition
including some of the most popular recipes from the original and unveiling new
ones.

GENEVA,
Ill. – World renowned
pastry guru and Chicago Culinary Museum’s current Pastry Chef of the Year, Chef
Alain Roby unveils the second edition of his enormously popular cookbook “Alain
Roby’s American Classics, Casual and Elegant Desserts” on October 11 ($39.95).
Hailed as elevating “even a simple dessert into a work of art”, the first
edition of “American Classics” quickly sold out in stores and online and was
chosen as an editor’s top ten pick on The Food Channel. Chef Alain Roby is
pleased to introduce the highly anticipated second edition of the book,
featuring a number of mouth-watering recipes from the original including
Raspberry and Blueberry Summer Pudding; Spoon Biscuit Blueberry Cobbler
a’la’Mode; Apple Butter Pumpkin Pie; Caramel Pumpkin Flan; Chocolate Mashed
Potato Cake; Chocolate Devil’s Food Cake (as seen on the Martha Stewart Show)
and introducing some new sweet and savory concoctions. Chef Roby himself
describes the style of his recipes as “comfort food with an elegant and classic
look."  The second edition is sure to please even amateur chefs, with
its simple yet unique recipes.

Chef Alain Roby of the All Chocolate Kitchen was
named the 2013 Pastry Chef of the Year by the Chicago Culinary Museum.  As
an award-winner, Roby will also be inducted into their Chef Hall of Fame. A
Certified Master Chef of Pastry and Sugar Artistry, and Hall of Fame member in
both Pastry Art & Design and Chocolatier magazines, Chef Roby
is internationally known for his talent in creating sugar and chocolate
masterpieces. He is the only pastry chef to hold three Guinness World Records
for his creations of the World's Tallest Cooked
Sugar Building, the World's Tallest Chocolate Sculpture, and the
World’s Longest Candy Cane. His award-winning cooked sugar building was 12 feet,
10 inches tall, his chocolate sculpture was 20 feet, 8 inches tall, and his
candy cane was 51 feet long.

Chef
Roby studied and learned his culinary art in Paris from the world famous Pastry
Chef Lenotre.  His work has been featured in Food
& Wine, Gourmet, Architectural Digest, Traditional
Home and Veranda as well as on The Learning Channel and Food
Network's Extreme Pastry and Sugar Rush shows. He has been
highlighted on three Food Network specials:
Unwrapped with Mark Summers, Mystery Birthday Cakes, and The World's
Tallest Sugar Building. Chef
Roby has served as a celebrity chef for the Celebrity Chef Tour in Chicago and
has been the head pastry chef at the NFL Commissioner's Super Bowl Party for the past 19 years. Before opening
A.C.K., Chef Roby worked as the Corporate Executive Pastry Chef for a major
hotel corporation for 24 years.

A destination to indulge in and relax,
A.C.K.’s unique decorations ornamenting the interior is a tribute to Chef
Roby’s award winning chocolate creations.  The walls of A.C.K. are adorned
with photos of Chef Roby’s award winning events, down to the exact shoes that
Chef wears as he works on each.  A.C.K. guests have complimentary access
to Chef Roby’s famous chocolate creations, including a 23-foot-tall all chocolate enchanted
tree, made entirely
out of Dark Belgian Chocolate; a 700 lb. sculpture of Neil Armstrong in an astronaut suit, created out of
white chocolate for the Adler Planetarium that was featured on the Food
Network and the Learning Channel; and finally, a life-size, 650 lb.
white chocolate Blackhawks player, honoring Chicago native/former NHL
player Eddie Olczyk, presented to him at the Blackhawks’ celebration of the
2010 Stanley Cup.

A.C.K.
is located at 33 South Third Street in beautiful downtown Geneva,
Illinois.  Hours are Monday through Thursday from 9 a.m. until 9 p.m.;
Friday and Saturday from 9 a.m. until 10 p.m. and Sunday from 11 a.m. until 6
p.m.  For more information, visit www.AllChocolateKitchen.com or call 630.232.2395.