Pastry Team USA

Representing the US in the World Pastry Cup

Apply for Pastry Team U.S.A. 2021 Try-Outs

Club Coupe du monde U.S.A. is preparing for the selection of the team of three pastry chefs: one chocolatier, one sugar artist, and one ice carver.

Date and locations will be announced before May 31st.

Rules of the contest:

This competition is open to pastry chefs, chocolatiers, and ice cream specialist from all sectors of our industry, retails, hotels, clubs, and educators.

All participants are free to illustrate any theme in their presentations.

The participants will have 10 hours, from 6:30 a.m. to 4:30 p.m. to create a centerpiece and a chocolate cake, ice cream torte, or plated dessert.

Artistic sugar centerpiece and chocolate cakes (entremets)

Must present a centerpiece composed of approximately 20% pastillage, 20% blown sugar, 30% pulled sugar, and are free to use any technique for the remaining 30% of the centerpiece.

Must also present two chocolate identical, glazed, chocolate cakes (entremets) of 600 g to 1000 g each (including the decoration) using any of the Grand cru Valrhona chocolate. These cakes must be assembled during the competition. The participants may only bring the baked layers of cakes.

Ice carving and ice cream cake (entremets glacé)

The participants will be given two blocks of ice of 100 cm x 50 cm x 25 cm to carve into an artistic display.

The participants will also prepare two identical ice cream cakes composed of an outside layer of fruit ice cream or sorbet. These two ice cream cakes must weight between 800 and 1120 g (including the decoration).

One of these two ice cream cakes will be presented on the carving and the second will be presented on a tray provided by the organizers.

Chocolate centerpiece and plated dessert

Six (6) identical plated desserts containing products typical of your region.

The chocolate centerpiece will be composed of approximately 20% sculpted chocolate, 20% modeling, 30% molding, and the remaining 30% may be techniques chosen by the participant.

APPLICATIONS

Please send the following with your application:

  1. Indicate the category in which you would like to participate
  2. A letter in which you will clearly explaining your goals and aspiration.
  3. Copies of pictures of your artistic creations and chocolate, ice cream cakes, or plated desserts.

You may want to make copies of your original pictures as none of them will be returned to the applicants.

Please send your applications to:

Chef Gilles Renusson
Secchia Institute for Culinary Education
Grand Rapids Community College
151 Fountain N.E.
Grand Rapids, MI 49503

To obtain the entire set of rules contact Chef Gilles Renusson: grenusso@grcc.edu

Comments are closed.