Pastry Team USA

Representing the US in the World Pastry Cup

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THANKS TO OUR SPONSORS

Founding Sponsors

Valrhona

Valrhona

Ravifruit

Ravifruit

Gold Sponsors

Neilson Massey Vanilla

Nielsen Massey Vanilla

midwestimports_Logo

Midwest Imports Ltd

LOGO ELLE ET VIRE INTER PRO

Elle & Vire International

AUI_Logo

Albert Uster Imports

Bridor logo

Bridor

Ardent Mills

grcc logo

Grand Rapids Community College

SiliKoMart Professional

Bronze Sponsors

E Koerner & Co

John E. Koerner and Co

Bravo

Bravo

ClementDesign-logo

Clement Design

Ice Gurus / Ice Sculptures Inc.

Ice Sculptures Ltd.

Dobla

Dobla

Associate Sponsors
Irinox
DeBuyer

deBuyer

koppertcress

Koppert Cress B.V.

koppertcress

PCB Creation

kendall-jackson

Kendall-Jackson Wines

robot coupe

Robot Coupe

Spring USA

Spring USA

About Club Coupe du Monde, U.S.A.

Club Coupe du Monde U.S.A. is a 501(c)(3) non-profit organization. Our purpose includes study and advance of both, the art and the science of food preparation and food service.

Every two (2) years the Club searches for and identifies America’s best culinary educators, researchers, and food service professionals. We challenge those willing to participate to create leading edge advances in food preparation, taste combinations, shelf life extension, and presentation styling.

We combine the participants’ talents, and present a team at the World Pastry Cup.

Mission

Our Mission is:

  • To promote our crafts through events which expose our methods, tools, techniques, and products to the public;
  • To identify and recognize the most dynamic members of our profession and to guide them to become mentors of less experienced pastry chefs and apprentices;
  • To create partnerships between various sectors of our industry to make our mission possible;
  • To inform any member of our profession on the safe, standardized uses of manufactured additives, colors, shelf life extenders, flavors, chemical leaveners and buffers;
  • To create contacts and a network of pastry chefs who could welcome younger members of our craft to stages;
  • To share recipes and techniques used by Team U.S.A. in previous Coupe du Monde de la Patisserie.
  • To create more opportunities to meet the organizing committee, to welcome the newcomer pastry chef’s apprentices, and leaders in a warm, sincere atmosphere.