Passionate for pastry since childhood, Anthony was raised with his family in Trinidad, where he
would sneak to the bakery next door and use “play dough” - until the baker put him to work! As he grew, so did his skills.
As a teen, he took cake decorating classes and received a certificate in Cake Decorating from the University of West Indies.
When his family moved to Brooklyn, New York, he scrapped his plan to become an Air Force Pilot, and enrolled in New York City College of Technology (City Tech). For four years, Anthony studied the classical culinary brigade and advanced pastry arts, with an emphasis on confectionary arts and cake decoration. In addition to learning how to create edible works of art, he discovered a wealth of opportunity within the Hospitality Management Department.
He began to compete in the Société Culinaire Philanthropique’s Annual Salon of Culinary Arts at the Javits Center’s Hotel Show. He then assisted during the Annual U.S. Pastry Competition at the Javits Center's Restaurant and Motel Show. From his very first competition entries, Anthony won awards for his showpieces.
During his education, he participated in the school’s International Student Work-Study program, and apprenticed for André Daguin, at Hotel de France in Gascoigne, France.
When he returned to New York, he was hired as a pastry chef at The Cosmopolitan Club, on Manhattan's Upper East Side.
Anthony graduated City Tech with a Bachelor of Technology degree in Hospitality Management, and continued to offer “angel” assistance to students for competitions and projects.
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After several years, Anthony returned to City Tech, where he currently teaches Baking and Pastry Arts as an adjunct professor for the City University of New York.
Anthony is the now the Executive Pastry Chef for ‘The Cosmopolitan Club’ - where he has worked for an impressive thirteen years, at the members-only establishment.
For a few of those years, Anthony held two positions simultaneously, when he also worked as the Executive Pastry Chef for ‘Ida Mae Kitchen-n-Lounge’.
Through an Ida Mae connection, Anthony flew to Beverly Hills, California, to privately cater an event held by television personality Tavis Smiley. For the $1500-a-plate seven-course affair, Anthony created seven desserts accompanied by a chocolate showpiece.
Still in the race to place, Anthony recently won a silver medal at the 19th Annual U.S. Pastry Competition, for his “Under the Sea”-themed showpiece and cake.
Last year, he joined teammates Bill Foltz and Ebow Dadzie, winning the Bronze Medal at the 2009 National Pastry Championships, where Anthony created the chocolate showpiece for the group.
Along with these awards, there are now over a dozen additional Silver and Gold Medals earned from Annual Salon of Culinary Arts competitions in Anthony’s trophy case.
Currently, he is preparing to launch a new business venture, now in development. Stay tuned!
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