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…
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…
Even though today is National White Chocolate Day, the very mention of white chocolate immediately draws people into one of two camps – those who love white chocolate and those who do not. Those who love it love it for the creaminess and taste and those that don’t almost always say that white chocolate is…
Chef En-Ming Hsu, a world-renowned pastry chef, boasts an extensive and impressive list of achievements. Graduating from the Culinary Institute of America in Hyde Park, New York marked the beginning of her illustrious career. On the Road to Becoming a Pastry Chef “For as long as I remember, I have had an interest in cooking…
A native of Texas, Robert “Buttercup” Nieto began his career as a line cook at the Corpus Christi Country Club after receiving his cooking and baking certificate from Del Mar Community College. Although he started as a line cook, Robert always had a thing for sweets.
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.
