Recipe: Nielsen-Massey’s Pumpkin Cheesecake

By ChuckM

Welcome to a delightful culinary adventure that perfectly captures the essence of fall – a rich and creamy Pumpkin Cheesecake! As the leaves change and the air turns crisp, thoughts turn to all things pumpkin. While we certainly adore a classic pumpkin pie, why not elevate this autumnal favorite to a more elegant rendition in…

Recipe: Valrhona’s Chocolate Praliné Cupcakes

By ChuckM

October proves to be a bustling month in the culinary world. It not only boasts the titles of National Dessert Month, National Dessert Day, and National Baking Week but also brings us National Chocolate Cupcake Day today, October 18! While truth be told, we don’t require a dedicated day or month to indulge in sweets,…

Creating Tomorrow’s Chefs (and Pastry Chefs) at Johnson & Wales University – College of Food Innovation & Technology

By ChuckM

Numerous outstanding culinary schools are found in the United States, but Johnson & Wales University stands out as a premier choice for aspiring culinary professionals. The culinary division is operated on two campuses, with its Providence, Rhode Island location being regarded as the primary or flagship campus, and the second one situated in Charlotte, North…

Recipe: Frightfully Easy Decorated Iced Cookies for Halloween

By ChuckM

While Halloween is just around the corner at the end of this month, it’s always a good time to start embracing the festive spirit! October 1st is National Homemade Cookie Day, we thought it would be fantastic to showcase these scrumptious and delightfully decorated sugar cookies. They come to you courtesy of one of the…

ABOUT CLUB COUPE DU MONDE DE LA PÂTISSERIE TEAM USA

Founded in 1988 by former White House pastry chef, the late Roland Mesnier, Club Coupe du Monde de la Pâtisserie Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.

Club Coupe du Monde de la Pâtisserie Team USA is also dedicated to promoting the sharing, the exploration, the vision and the advancement of both the artistic and scientific realms of the Pastry Arts.

The Club seeks, recognizes and supports America’s best pastry chefs to represent the United States in the prestigious Coupe du Monde de la Pâtisserie in Lyon, France.

With 50 participating countries, this biannual event is the most prestigious pastry competition in the world.

Club Coupe du Monde de la Pâtisserie 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 and showcase creative presentation styles.

Our mission is to bring continuous innovation to the pastry profession, while maintaining a deep respect for its rich history. Through this approach, we aim to consistently propel the field forward by tapping into the talents of our participants. We aim to build an impressive team ready to compete at the Coupe du Monde de la Pâtisserie.

(SIRHA) PASTRY WORLD CUP (COUPE DU MONDE DE LA PÂTISSERIE): PASTRY REVOLUTION

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. 

Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.

Pastry World Cup is organized by the global brand Sirha Food®, part of the GL events group.

For more information: www.cmpatisserie.com/en

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