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He has won numerous awards, including National and World Pastry Team
Champion and Pastry Chef of the Year. In 2001, he won the gold medal
with the US Team at the Coupe du Monde in Lyon, France, receiving
the highest score ever recorded in sugar work.
In 2003, Ewald was honored from the American Academy of Hospitality
Sciences with the 5 Star Diamond award as "One of the Finest
Confectionery Chefs of the World." He was also the first pastry
professional inducted into the Pastry Art and Design Hall of Fame.
Ewald continues to teach and coach internationally; all while
publishing highly respected books on his craft. |
