Monroe College has announced that its culinary school pastry instructor Ebow Dadzie has been named among the top ten pastry chefs in America by Dessert Professional magazine. He will be honored at the magazine’s 21st annual Top Ten Pastry Chefs in America Awards at The Institute of Culinary Education (ICE) in New York City on June 2.
Chef Dadzie is the Pastry Chef at the New York Marriott Marquis hotel in Manhattan, and has been a pastry instructor and confectionery team coach at Monroe College’s School of Hospitality Management and Culinary Arts in New Rochelle for the past three years. Under his leadership, the college’s confectionery team has won two grand prize championships during the annual Salon of Culinary Art competition at the International Hotel, Motel and Restaurant Show in Manhattan.
“What sets Monroe apart is our faculty’s relevant, real-world experience, and proven expertise in their fields,” said Stephen Jerome, president of Monroe College. “Chef Dadzie is another example of an accomplished professional who is able to provide our students with valuable industry insight, which in turn prepares them to meet the fast-evolving requirements of today’s workforce.”
“As a former student of mine at the New York City College of Technology, and now as a colleague, I am delighted to see Chef Dadzie’s work attract such a noteworthy honor, as it speaks volumes about his culinary capabilities and talent,” said Frank Costantino, Dean of Monroe College’s School of Hospitality Management and the Culinary Arts, who himself was named Chef of the Year by the ACF Long Island Chapter in 2013. “The breadth of professional experience he brings to our pastry students, both inside the classroom and during our competitions, is of immeasurable value to the success of our students and our culinary program as a whole.”
Chef Dadzie was most recently recognized in March 2014 as one of the 40 Rising Stars Under 40 by MSR Magazine. He was considered the Most Influential Pastry Chef in 2012 by the Black Culinary Alliance, and was awarded the Outstanding Achievement Award the same year. In 2010, he was awarded the Medal of the French Government for excellence in pastry and confectionery arts by the French Consulate, and was named the Pastry Chef of the Year by Paris Gourmet in 2007. 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.”
Originally from the Caribbean and raised in Brooklyn, Chef Dadzie graduated from the New York City College of Technology in 2003 with a bachelor’s degree in hospitality management, and a minor in pastry and confectionery arts. He began his professional career as a Pastry Commis at the Grand Hyatt New York Hotel.
