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Team Dadzie - 2009 Nationals
Team Dadzie
Gold Sponsor - Nielsen-Massey Vanillas
Silver Sponsors - Felchlin & Swiss Chalet Fine Foods
Although a native of New York, Ebow closely identifies with the cultures of his Ghanaian and Trinidadian roots. His grandmother taught him to make rum cakes and breads when he was a child, awakening his appetite for baking.
He attended New York City College of Technology, where he earned a Bachelor’s degree in Hospitality Management in 2003, specializing in pastry and confectionery arts and cake decoration. In 2001 he accepted an apprenticeship in France under Bernard Ramounad, and traveled throughout Europe. The experience confirmed his determination, dedication, discipline and desire to learn everything. He took specialty courses at Chicago French Pastry School, World and National Pastry Forums and made mentors of all his instructors; Francis Lorenzini, Louise Hoffman, En-Ming Hsu, Norman Love, Jean-Phillipe Maury, Jacquey Pfeiffer, and the late Craig Whitman. It was Whitman who gave Ebow his first job; as assistant pastry chef in his pastry kitchen at La Cocina Restaurant, in Brooklyn’s Park Slope.
From 2003, Ebow worked as assistant pastry chef at The Grand Hyatt Hotel in New York, where he prepared desserts and showpieces for banquets and restaurant functions. In 2004, Ebow's showpiece had won first place - for best sugar and best chocolate presentations - with two gold medals, and the Trophy of the Commanderie des Cordons Bleus de France, at the 136th Annual Salon of Culinary Arts. In the fall of 2005, at the 137th Annual Salon of Culinary Art, he finished with the Silver, when competing for the Medal of French Government.
In 2006, Ebow won third place for his 'Carnival around the World' showpiece, at the 17th Annual U.S. Pastry Competition. Then he assisted Chef Regis Courivaud in the Food Network Challenge: Guinness World Records, vying for Biggest Showpiece by creating a 164.3 foot-tall sugar replica of the Empire State Building.
At the 18th Annual U.S. Pastry Competition, Ebow won Best Cake, Best showpiece, and the title of "Pastry Chef of the Year 2007". He gained inspiration for his piece by traveling to Africa to visit a Rainforest. At the 139th Salon of Culinary Art that year, he won the Gold Medal for Pastry Presentation from The International Chefs Association.
After a four-year stint at the Grand Hyatt, Ebow has accepted a position at the Marriott Marquis, as Assistant Pastry Chef. He also finds time to manage his entrepreneurial business, Everlasting Impressions, a private catering service that specializes in unique designs in customized wedding cakes. Ebow is also co-owner of his family restaurant, Folukie, located in the Bedford-Stuyvesant area of Brooklyn.
Bill started his career, catering in Kettering – he worked as a Pastry Chef at Truffles Café and Catering, in Kettering, Ohio. Eventually, he moved east to New Paltz, New York where he worked at the Mohonk Mountain House as the Assistant Pastry Chef. Still restless to expand his abilities, he then traveled south to Pinehurst, North Carolina. There, he accepted a position as Assistant Pastry Chef for The Pinehurst Resort, a 4-star country club. For the next 5 years, Bill remained at Pinehurst, where he sharpened and honed his skills. Next, he headed north for the position of Executive Pastry Chef at The Sagamore Resort in Bolton Landing, New York, which he held until 2007. Recently, Bill has moved south again, this time, to Atlanta Georgia, to work as Executive Pastry Chef at the Alons Bakery.
Having earned many awards for his achievements, Bill served on the jury panel for the 18th U.S. Pastry Competition in 2007. The previous year, he won a Gold Medal and the title of "U.S. Pastry Chef of the Year 2006," after several years as a finalist, finishing with the Silver Medal in 2003 and 2004, and the Bronze in 2002 for "Best Showpiece." Bill was also a competitor in the 2003 National Team Pastry Championship in Las Vegas, on Team Shoenbeck. He has been featured in the National Culinary Review for his pastillage centerpieces, which earned him Gold Medals in both 1998 and 1996.
Bill holds an Associates of Science Degree in Baking and Pastry Arts from the National Center for Hospitality Studies, Sullivan College in Louisville, KY and an Associate Degree of Applied Business in Culinary Arts Technology, from Hocking College, Nelsonville, Ohio. Bill has also attended Sugar I and II with Ewald Notter and Advanced Sugar Masterpiece with Olivier Bajard at International School of Arts; a certificate in Cakes and Tarts with Sebastian Canonne from the French Pasty School; and an Advanced Airbrushing class with Stephane Treand.
Anthony is the Executive Pastry Chef for Cosmopolitan Club, on Manhattan's Upper East Side. He has worked at the members-only establishment for an impressive thirteen years, hired during college as a Pastry Chef. Anthony graduated from New York City College of Technology (City Tech), with a Bachelor of Technology degree in Hospitality Management, as a Confectionery Arts Major. Through City Tech, he discovered how to create edible works of art, and he began winning awards for his showpieces from his first competition entries. Now, he holds multiple gold and silver medals within his collection.
Most recently, in the spring of 2008, Anthony finished second place at the 19th Annual U.S. Pastry Competition, winning the Silver Medal for his "Under the Sea"-themed showpiece and cake. Inspiration for his magnificent, colorful display came from the tropical islands of Trinidad and Tobago, where he grew up. As a child, he lived across from a bakery, where he would sneak inside and make balls of "play dough." It was only a matter of time before the baker gave Anthony real tasks, and his skill developed as he grew. As a young adult, he took cake-decorating classes and received a Certificate from the University of West Indies. At this time, Anthony made the decision not to pursue a career as an Air Force pilot, but to launch his determination for cooking and baking, at full speed ahead.
His next arrival was Downtown Brooklyn, where he found his way to City Tech, and discovered a wealth of opportunity. In the summer of 1994, Anthony participated in the school’s International Student Work-Study program, completing a three-month internship in the Gascogne region of France. An experience, he attests, that got him the job he still holds today. After several years, Anthony returned to City Tech to teach Baking and Pastry Arts classes. Assisted by a group of students, in 2003, he helped to construct a 25-foot tall replica of the Williamsburg Bridge, for its 100th anniversary celebration.
Gold Sponsor - Nielsen-Massey Vanillas
Silver Sponsors - Felchlin & Swiss Chalet Fine Foods
Although a native of New York, Ebow closely identifies with the cultures of his Ghanaian and Trinidadian roots. His grandmother taught him to make rum cakes and breads when he was a child, awakening his appetite for baking.
He attended New York City College of Technology, where he earned a Bachelor’s degree in Hospitality Management in 2003, specializing in pastry and confectionery arts and cake decoration. In 2001 he accepted an apprenticeship in France under Bernard Ramounad, and traveled throughout Europe. The experience confirmed his determination, dedication, discipline and desire to learn everything. He took specialty courses at Chicago French Pastry School, World and National Pastry Forums and made mentors of all his instructors; Francis Lorenzini, Louise Hoffman, En-Ming Hsu, Norman Love, Jean-Phillipe Maury, Jacquey Pfeiffer, and the late Craig Whitman. It was Whitman who gave Ebow his first job; as assistant pastry chef in his pastry kitchen at La Cocina Restaurant, in Brooklyn’s Park Slope.
From 2003, Ebow worked as assistant pastry chef at The Grand Hyatt Hotel in New York, where he prepared desserts and showpieces for banquets and restaurant functions. In 2004, Ebow's showpiece had won first place - for best sugar and best chocolate presentations - with two gold medals, and the Trophy of the Commanderie des Cordons Bleus de France, at the 136th Annual Salon of Culinary Arts. In the fall of 2005, at the 137th Annual Salon of Culinary Art, he finished with the Silver, when competing for the Medal of French Government.
In 2006, Ebow won third place for his 'Carnival around the World' showpiece, at the 17th Annual U.S. Pastry Competition. Then he assisted Chef Regis Courivaud in the Food Network Challenge: Guinness World Records, vying for Biggest Showpiece by creating a 164.3 foot-tall sugar replica of the Empire State Building.
At the 18th Annual U.S. Pastry Competition, Ebow won Best Cake, Best showpiece, and the title of "Pastry Chef of the Year 2007". He gained inspiration for his piece by traveling to Africa to visit a Rainforest. At the 139th Salon of Culinary Art that year, he won the Gold Medal for Pastry Presentation from The International Chefs Association.
After a four-year stint at the Grand Hyatt, Ebow has accepted a position at the Marriott Marquis, as Assistant Pastry Chef. He also finds time to manage his entrepreneurial business, Everlasting Impressions, a private catering service that specializes in unique designs in customized wedding cakes. Ebow is also co-owner of his family restaurant, Folukie, located in the Bedford-Stuyvesant area of Brooklyn.
Bill started his career, catering in Kettering – he worked as a Pastry Chef at Truffles Café and Catering, in Kettering, Ohio. Eventually, he moved east to New Paltz, New York where he worked at the Mohonk Mountain House as the Assistant Pastry Chef. Still restless to expand his abilities, he then traveled south to Pinehurst, North Carolina. There, he accepted a position as Assistant Pastry Chef for The Pinehurst Resort, a 4-star country club. For the next 5 years, Bill remained at Pinehurst, where he sharpened and honed his skills. Next, he headed north for the position of Executive Pastry Chef at The Sagamore Resort in Bolton Landing, New York, which he held until 2007. Recently, Bill has moved south again, this time, to Atlanta Georgia, to work as Executive Pastry Chef at the Alons Bakery.
Having earned many awards for his achievements, Bill served on the jury panel for the 18th U.S. Pastry Competition in 2007. The previous year, he won a Gold Medal and the title of "U.S. Pastry Chef of the Year 2006," after several years as a finalist, finishing with the Silver Medal in 2003 and 2004, and the Bronze in 2002 for "Best Showpiece." Bill was also a competitor in the 2003 National Team Pastry Championship in Las Vegas, on Team Shoenbeck. He has been featured in the National Culinary Review for his pastillage centerpieces, which earned him Gold Medals in both 1998 and 1996.
Bill holds an Associates of Science Degree in Baking and Pastry Arts from the National Center for Hospitality Studies, Sullivan College in Louisville, KY and an Associate Degree of Applied Business in Culinary Arts Technology, from Hocking College, Nelsonville, Ohio. Bill has also attended Sugar I and II with Ewald Notter and Advanced Sugar Masterpiece with Olivier Bajard at International School of Arts; a certificate in Cakes and Tarts with Sebastian Canonne from the French Pasty School; and an Advanced Airbrushing class with Stephane Treand.
Anthony is the Executive Pastry Chef for Cosmopolitan Club, on Manhattan's Upper East Side. He has worked at the members-only establishment for an impressive thirteen years, hired during college as a Pastry Chef. Anthony graduated from New York City College of Technology (City Tech), with a Bachelor of Technology degree in Hospitality Management, as a Confectionery Arts Major. Through City Tech, he discovered how to create edible works of art, and he began winning awards for his showpieces from his first competition entries. Now, he holds multiple gold and silver medals within his collection.
Most recently, in the spring of 2008, Anthony finished second place at the 19th Annual U.S. Pastry Competition, winning the Silver Medal for his "Under the Sea"-themed showpiece and cake. Inspiration for his magnificent, colorful display came from the tropical islands of Trinidad and Tobago, where he grew up. As a child, he lived across from a bakery, where he would sneak inside and make balls of "play dough." It was only a matter of time before the baker gave Anthony real tasks, and his skill developed as he grew. As a young adult, he took cake-decorating classes and received a Certificate from the University of West Indies. At this time, Anthony made the decision not to pursue a career as an Air Force pilot, but to launch his determination for cooking and baking, at full speed ahead.
His next arrival was Downtown Brooklyn, where he found his way to City Tech, and discovered a wealth of opportunity. In the summer of 1994, Anthony participated in the school’s International Student Work-Study program, completing a three-month internship in the Gascogne region of France. An experience, he attests, that got him the job he still holds today. After several years, Anthony returned to City Tech to teach Baking and Pastry Arts classes. Assisted by a group of students, in 2003, he helped to construct a 25-foot tall replica of the Williamsburg Bridge, for its 100th anniversary celebration.
© 2010 Created by Charles Williams.
