During the last day of Club Coupe du Monde Team USA’s three-day course held at L’Ecole Valrhona in Brooklyn, New York, the twelve pastry chefs produced the concluding components for the plated desserts and centerpieces. Once finished, the chefs, along with Team USA, collaborated to assemble the centerpieces and presented the tasting desserts on a…
In our last post, we looked at day one of Club Coupe du Monde Team USA‘s three-day class at L’Ecole Valrhona Brooklyn. A group of 12 pastry chefs hailing from various parts of the United States and Canada participated in a rigorous workshop. During the event, the 2023 Coupe du Monde de la Pâtisserie team…
Last month, Club Coupe du Monde Team USA taught a three-day class, from March 20-22, at the renowned L’Ecole Valrhona Brooklyn. The class, which focused on the recipes and centerpieces that the team presented at the 2023 Coupe du Monde de la Pâtisserie, was taught by Chef Julie Eslinger, Team Captain; Chef Jordan Snider; and…
One of the most widely loved confections across the globe is chocolate, whether it is presented as candy, ice cream, or used as a flavoring. Let’s first delve into the background of chocolate before we dive into our list of favorite cookbooks on the topic. Who consumes the most chocolate? It is not astonishing that…
Valrhona Chocolate celebrated its 100th anniversary of crafting delicious and innovative chocolates for both professionals and consumers last year, and the company has continued to commemorate its centennial throughout this year.
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.
