CHEF EBOW DADZIE
EDUCATIONAL INSTITUTION: New York City College of Technology
BACKGROUND: Grand Hyatt (NYC)
CURRENTLY: Marriott Marquis (NYC)
WHY HE IS AMAZING: He co-holds the 2006 Guinness World Record for building the world’s tallest sugar skyscraper – a 16 foot, 4.3 inch replica of the Empire State Building, which won The Food Network’s “World’s Largest Sugar Showpiece Challenge.”
He was named the Pastry Chef of the Year by Paris Gourmet in 2007. In 2010, he was awarded for excellence in pastry and confectionery arts by the French Consulate. He has also won first place for best sugar and best chocolate presentations with two gold medals, and the Trophy of the Commanderie des Cardons Bleus de France. His most important accolade was achieved in 2014 when he was named Top Ten Pastry Chefs in America by Dessert Professionals Magazine. Most recently in 2015 he won the Société Culinaire Philanthropique Salon’s Pasquale Rocco Award for Best Pastillage Showpiece presentation. In addition to all of these accolades Ebow finds time to give back to his profession by helping to educate the next generation of chefs as a Pastry Instructor at Monroe College.