Sugar and pastillage work represent intricate and delicate forms of culinary artistry, transforming basic ingredients into stunning edible creations. These techniques have been refined over centuries, captivating both professional pastry chefs and hobbyists alike with their versatility and beauty. Sugar work involves manipulating sugar in various forms to create decorative elements, sculptures, and intricate designs…
The mission of Club Coupe du Monde Team USA encompasses the exploration and progress in both the artistic and scientific realms of food preparation and food service. Biennially, the Club actively seeks and recognizes America’s top pastry culinary educators, researchers, and food service professionals. These exceptional individuals are chosen to represent the United States and compete against the world’s finest pastry chefs at the Coupe du Monde de la Pâtisserie in Lyon, France.
Club Coupe du Monde Team USA welcomes pastry chefs at all levels in their careers – from culinary students to seasoned professionals, as well as amateur bakers and pastry aficionados.
We encourage those eager to take part to innovate in pastry preparation, explore unique taste combinations, extend shelf life, and showcase creative presentation styles.
Founded in 1989, the Coupe du Monde de la Pâtisserie is an international competition representing different trades in the pastry industry including pastry chefs, ice cream specialists, chocolatiers, and confectioners.
Over the years, more than 50 nations have taken part in the various continental selection and final events. The top teams are invited to compete in the Coupe du Monde de la Pâtisserie. The competition typically takes place on the 2nd and 3rd day of the SIRHA trade exhibition. The Coupe du Monde de la Pâtisserie takes place biennially in the odd years during the month of January at the Eurexpo venue in Lyon, France.
