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.
In an exciting development, Club Coupe du Monde Team USA has announced DOBLA as a Silver Partner in their journey to the prestigious 2027 Coupe du Monde de la Pâtisserie in Lyon, France. This partnership underscores a shared commitment to creativity, innovation, and excellence in the pastry arts, marking a pivotal milestone in the team’s preparations for one of the world’s most esteemed culinary competitions.
Club Coupe du Monde Team USA has announced the 2025 National Selection event to determine the chefs who will represent the United States at the 2027 Coupe du Monde de la Pâtisserie
Robert “Bobby” Bennett, a distinguished American pastry chef and member of the first Club Coupe du Monde Team USA, has significantly influenced the culinary world with his exceptional skills and dedication to the art of pastry and confectionery. His journey from a young enthusiast in Virginia to a celebrated pastry chef reflects his dedication, skill, and passion for the culinary arts.
Mr. Vandenabeele expanded his leadership portfolio when he was named General Counsel for Club Coupe du Monde Team USA, a highly respected culinary organization dedicated to fostering excellence in gastronomy and international competition. This appointment highlights his versatility as a legal professional and his dedication to supporting initiatives that strengthen transatlantic relationships.
Club Coupe du Monde Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.
Club Coupe du Monde 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 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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