In the high-stakes arena of international pastry competition, where chocolate is both medium and message, mastery is nonnegotiable. As Team USA prepares for the next Coupe du Monde de la Pâtisserie, it has called on Chef Josh Johnson—renowned chocolatier and former competitor—to guide its chocolate strategy with skill, vision, and unwavering focus.
In the pastry world, where precision meets creativity and tradition intertwines with innovation, few figures have left as enduring a mark as Chef Donald Wressell. With a career spanning over four decades, Wressell’s name has become synonymous with excellence in chocolate, pastry competitions, and large-scale celebratory confections. As a mentor, competitor, coach, and ambassador for the art of pastry, his influence extends far beyond the kitchens he has worked in—shaping the next generation of pastry chefs and elevating the standards of American pastry on the world stage.
Chef Stéphane Tréand, M.O.F moves like a sculptor in the kitchen, his hands deftly shaping chocolate, sugar, and dough into creations that seem almost too exquisite to eat. His name is synonymous with mastery in the world of pastry, a discipline where precision, patience, and an artist’s vision combine to create edible wonders. From his early days in France to his influence in American pastry, Chef Tréand has built a legacy of excellence, education, and innovation.
Signaling a new chapter of ambition and excellence, Club Coupe du Monde Team USA has announced key updates to its executive board. Under the leadership of President Chef Stéphane Chéramy, four distinguished pastry professionals have joined, bringing unparalleled expertise that will elevate Team USA’s influence on the global pastry stage.
For Chef Joseph DiPaolo, the love of pastry began in an unlikely place—over a bowl of strawberry soup. At 16, while working in a restaurant kitchen, he watched as a manager prepared the vibrant dessert, combining fresh berries with delicate precision. Something clicked. The moment was fleeting, but its impact was lasting. From that day forward, DiPaolo knew he had found his path.
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.
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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