Chef Anton is a Two Time United States Trick Shot Champion. He is available for 'Trade Shows, Corporate Banquets, Weddings, Funerals... whatever'. His web site is at www.chefanton.com. He has agreed to give us a new trick shot each month. Previous months shots are available here.
 



The Six Ball Secret

Chef Anton
Two Time United States Trick Shot Champion
www.chefanton.com
E-Mail chefantons@aol.com

Exciting news!!! For those of you who have not already heard, I am gonna be a Dad. Wow. My wife is due November 7th or 8th. Before you ask, we are not gonna find out the sex of the baby, but we are hodling a contest for baby names. In fact, I will offer a free video for the best original name.

More exciting news, June 1st I will be appearing on the new and improved Gong Show called Extreme Gong. This will be on LIVE at 8:00 pm pacific standard time. Check your local listings.

This month’s trick shot is entitled The Six Ball Secret. The secret is….once this is set up correctly you can’t miss. Shhhh. Set the balls according to the diagram, making sure all of the balls are frozen. Shoot with center ball and a firm stroke and you will be rewarded with a little known, yet highly consistent shot.

Thanks and Bon Appetit.

 

SEND A BETCHA OR AN ORIGINAL TRICK SHOT AND WIN A FREE VIDEO

I need your help. I am in search of learning every "betcha" in existence. For example, the oldest pool betcha known to man is where the three ball are balanced on the end rail in a pyramid configuration, and you bet your mark you can hit the other two balls first. This is exactly what I am interested in finding.

So if you know any "grifts", even if they do not apply to pool, send it to me immediately. I will give an autographed video for every "betcha" sent to me that I have not seen before. If you are not sure if I have seen it or not, send it anyway. Please e-mail me at chefantons@aol.com or mail your entries to:

Chef Anton's Trick Shot Contest
6213 Sacramento Ave
Alta Loma, CA 91701

Thanks and Bon Appetit!!!

All copyrights are owned by Chef Anton. No duplication is allowed without his permission.