In 2009, Anthony competed in the National Pastry Championships with teammates Ebow Dadzie and Bill Foltz, on Team Dadzie. During the three day competition in Phoenix, Arizona, Anthony was assigned to create the chocolate components; the chocolate showpiece and bonbons.

In keeping with the competition's "time" theme, the Chocolate Showpiece is comprised of intricate sets of gears, similar to the workings of an old clock. The monarch butterfly and zinnia flower are airbrushed in beautiful gradients of bright colors, which contrast and complement the chocolate structure.

Anthony's bonbons were presented on a small sugar sculpture in three varieties: one covered in a bright spring green shell, one dipped in couverture, and one marbelized with shades of navy blue and gold.



Coached by Steve Evetts, Team Dadzie did practice runs prior to the competition at Paris Gourmet, where each of the chefs have studied.



Only a certain percentage of work could be done in advance of the competition, so there was much tempering, molding, cutting and sculpting work to be done on site.



Recipes from the team appear in the 2012 book "Plating for Gold".