Club Coupe du Monde U.S.A. is honored to announce that Chef Gabriel Paillasson, M.O.F., founder of the Coupe du Monde de la Pâtisserie, will preside over the jury of the National Selection of Team USA 2019 as its honorary president.
“No one has done as much as Chef Paillasson to promote our craft and to elevate the standard of the profession,” said Gilles Renusson, pastry chef professor at Grand Rapids Community College and president of Club Coupe du Monde U.S.A.
This is the second time the Secchia Institute for Culinary Education at Grand Rapids Community College will welcome this giant of the profession to Grand Rapids. During his first visit in 2010, he presided over the jury which selected the U.S. team that competed in the 2011 Coupe du Monde de la Pâtisserie.
Today, the Coupe du Monde de la Patisserie is recognized around the world as the most prestigious Pastry Competition. Every two years in Lyon, France, the 22 best national teams are invited to participate in this two-day event during which the competitors create stunning chocolate, sugar, and ice carving centerpieces. Because the goal of this competition is to promote both art and pastries, each team must present a chocolate “entremet’ (French for cake), an entremet glace (Frozen ice cream torte), and a plated dessert.
The United States of America is the only country which has participated in all previous editions of the Coupe du Monde de la Pâtisserie. Team USA won Bronze medals in 1995, 1999, 2005 and 2015, the Silver medal in 1997, and the Gold medal in 2001.
In 2019 the Coupe du Monde de la Pâtisserie will celebrate its 30th anniversary.