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Bill Foltz's extensive training is highly visible in his many awards
and achievements. He has been featured in the National Culinary Review for pastillage centerpieces, received a Gold Medal
for pastillage centerpiece and Silver Medal and special judges award for overall display; Gold Medal and special award from
the French Consulate in Paris for best pastillage showpiece in the 1996 International Hotel and Motel Food Show; Gold Medal
and special honors from the jury of the International Chefs Association for pastillage centerpiece in the 1998 International
Hotel and Motel Food Show. He has been a finalist in the U.S. Pastry Competition for several years, placing 4th overall and
a Bronze Medal for “Best Showpiece” in 2002, 2nd overall and a Silver Medal in 2003 and 2004. Finally, in 2006
he won a Gold Medal and holds the title of “US Pastry Chef of the Year 2006”.
In 2007, Bill was asked
to sit on the jury panel for the U.S. Pastry Competition. Bill has also been a competitor in the 2003 National Team Pastry
Championship in Las Vegas. He hopes to move on to more team events or international events in the future.
Foltz holds
an Associates of Science Degree in Baking and Pastry Arts from the National Center for Hospitality Studies, Sullivan College
in Louisville, KY and an Associate Degree of Applied Business in Culinary Arts Technology, from Hocking College, Nelsonville,
Ohio. Bill has also attended Sugar I and II with Ewald Notter and Advanced Sugar Masterpiece with Olivier Bajard at International
School of Arts; a certificate in Cakes and Tarts with Sebastian Canonne from the French Pasty School; and an Advanced Airbrushing
class with Stephane Treand.
Bill Foltz started his career as Pastry Chef at Truffles Café and Catering, in Kettering
Ohio, he moved on to the Assistant Pastry Chef at Mohonk Mountain House in New Paltz, New York. Still wanting to expand his
creative and artistic ability he took a position as Assistant Pastry Chef at the 4 star Pinehurst Resort and Country Club
in Pinehurst, North Carolina, there for 5 years, his showcase skills were sharpened and honed. He held the position of Executive
Pastry Chef at The Sagamore Resort in Bolton Landing, NY until 2007.
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