Among our numerous obsessions, chocolate and sugar stand out as prominent examples. Additionally, we harbor a particular fascination with cookbooks. Cookbooks provide us with inspiration. They offer detailed step-by-step procedures, ingredient lists, cooking techniques, and often include tips, variations, and serving suggestions. They serve as valuable resources for home cooks, professional chefs, and anyone interested…
We are more than halfway through July and National Ice Cream Month. Earlier, we explored a concise overview of the history of ice cream. It remains uncertain as to when exactly and who precisely invented ice cream, and opinions on this matter differ. One perspective suggests that Marco Polo may have encountered it during his…
July is a month packed with celebrations like Independence Day, Bastille Day, and National Milk Chocolate Day. But amidst all the festivities, there’s one celebration that has us jumping with joy throughout the entire month — National Ice Cream Month! As we celebrate National Ice Cream Month, let’s take a look at the history of…
Cookbooks serve as the primary inspiration for both amateur and professional pastry chefs in creating an array of delectable sweet treats. While relying on recipes, one anticipates that the end result will turn out flawless every time. However, there may be instances when the outcome is not as expected despite following the instructions. Cooks often…
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…
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 transmission, exploration, vision and advancement of both the artistic and scientific realms of the Pastry Arts. The Club seeks, recognizes, and support 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
Copyright 2024 Club Coupe du Monde Team USA/Charles Mirarchi – All Rights Reserved
