, an internationally-acclaimed pastry chef and creator of treat sensation the Cronut®, a croissant-doughnut hybrid, will host the 42nd sofi™ Awards at the Summer Fancy Food Show
in New York City.
Ansel, owner of Dominique Ansel Bakery in New York, was voted one of Business Insider's "Most Innovative People Under 40" in 2013 and has been a James Beard Award finalist for "Outstanding Pastry Chef" in 2013 and 2014.
He previously was executive pastry chef at Restaurant Daniel, and was part of the team that won a three-star Michelin rating and garnered a four-star New York Times review.
A native of France, his
first cookbook, "Dominique Ansel: The Secret Recipes" (working title), will be released this October.
The sofi Awards are the top honor in the $88 billion specialty food industry.
They recognize creativity, innovation and excellence in 32 categories, including chocolate, cheese and baked goods.
Ansel will serve as keynote speaker and present the awards at a red-carpet ceremony on June 30, 2014.
The awards are the must-attend event at the Summer Fancy Food Show
, the largest marketplace for specialty foods and beverages in North America.
Owned and produced by the Specialty Food Association
, the show will take place June 29 - July 1, 2014, at the Jacob K. Javits Convention Center
"Chef Ansel brings craft, care, and joy to the wonderful food he creates," says Association President Ann Daw.
A devoted supporter of anti-hunger initiatives, Ansel
will donate his
speaking fee from the Specialty Food Association
to City Harvest
, the Fancy Food Show's anti-hunger charity for 25 years.
The chef is a member of City Harvest's
"Using my passion for food to help fight hunger, what better win-win situation is there than this?
I am honored to be part of the sofi Awards and celebrate creativity in food while supporting City Harvest's efforts to provide meals to those in need," says Ansel
"We have rescued more than 1.75 million pounds of food from the Fancy Food Show and delivered it to hungry New Yorkers, and we are grateful for the support of Chef Ansel who will generously donate his speaking fee to support our work."