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Magazine Honors New Rochelle College Pastry Instructor

NEW ROCHELLE, N.Y. -- Dessert Professional magazine has named Monroe College pastry instructor Ebow Dadzie a top 10 pastry chef in America.

Dadzie was honored for his achievement at the magazine’s 21st annual Top Ten Pastry Chefs in America Awards at The Institute of Culinary Education in New York City on June 2.

Chef Dadzie has been a confectionery team coach at Monroe College’s School of Hospitality Management and Culinary Arts for three years and is a pastry chef at the New York Marriott Marquis hotel in Manhattan. Monroe 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 under Dadzie’s leadership.

"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."

Dadzie was recognized in March 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, was awarded the Outstanding Achievement Award in 2012 and was awarded the Medal of the French Government for excellence in pastry confectionery arts by the French Consulate in 2010. 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, Dadzie graduated from the New York City College of Technology in 2003.

The 2014 winners will be featured in the August issue of Dessert Professional.

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