First Pieces & Early Work
It’s easy to see Anthony’s progressive development in skill and talent from his early pieces (which are actually quite good from the start) to the award-winning work he is now capable of creating.
It’s a lesson in hard work, diligence and determination to see the years he competed and did not win, only to return to the next competition and take home gold medals!
The Annual Salon of Culinary Arts was held by the Société Culinaire Philanthropique each year at the Javits Center’s International Hotel Motel Restaurant Show until 2015. Local culinary schools participating in the competition included City Tech, Monroe College, Johnson & Wales, Culinary Institute of America, among others.
Anthony competed every year after he first learned about the competition, improving his skills with each entry, and eventually earning many awards and accolades.
Making inventive creations out of sugar and chocolate was an easy choice for Anthony to opt in to, and he eagerly jumped into the arena.
The U.S Pastry Competitions were presented by Paris Gourmet and held annually at the Javits Center’s International Restaurant and Foodservice Show. until 2016. Anthony and other students would assist the judges by cutting and serving cakes for the tasting portion of the competition.
After he graduated, Louise Hoffman requested that Anthony assist her when she competed at the U.S. Pastry Competition for several years until she won the Bronze medal.
Anthony had been competing almost every year at the Annual Salon of the Société, since he was a student at City Tech.
As a graduate, he continued to compete each year but was now being rewarded for his chocolate and sugar creations.
in 2002, he won two gold medals for his wedding cake; one from Patis France, and one from the Société Culinaire Philanthropique
Assisting Others
Anthony continued to offer “angel” assistance to students after he graduated from City Tech, mentoring them with their showpiece entries for competitions.
He assisted with the design and construction of a 25-foot cake that was a replica of the Williamsburg Bridge, in celebration of its 100th anniversary. Leading a group of City Tech students. the huge cake was built on the flatbed of a truck. The Daily News covered the event.
Anthony became a solo contender at the U.S Pastry Competition for the first time with his ‘Forbidden Book of Fairy Tales” showpiece and cake.
Two years later, Anthony entered the U.S. Pastry Competition again, with his “Prelude to a Kiss” showpiece and cake, that had a far more developed style and design that is closer to the tall, sculptural structures with fluid lines and floral embellishments that he does today.
