May 13 2025
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Meet the Candidate: Chef Mark Freischmidt Competes as Chocolate Candidate in 2025 Club Coupe du Monde de la Pâtisserie Team USA National Selection

By ChuckM

Chef Mark Freischmidt has spent nearly three decades in professional kitchens, building a pastry career grounded in operational excellence, artistic precision and strong team leadership. He is now competing as one of the chocolate candidates in the 2025 Club Coupe du Monde de la Pâtisserie Team USA National Selection — the first step toward potentially representing the United States on one of pastry’s most prestigious international stages.

May 12 2025
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Meet the Candidate: The Tao of Pastry: How Chef Nicholas Forte Became a U.S. Tasting Candidate for the 2025 U.S. National Selection

By ChuckM

When Chef Nicholas Forte first stepped into a professional kitchen, he wasn’t chasing Michelin stars or sugar showpieces. He was pursuing a career in sports medicine. A kinesiology student at the University of Nevada, Las Vegas, Forte was headed for a life of rehab and recovery — not ramekins and roulades. But fate, and perhaps a bit of flour, had other plans.

Joshua Cain
May 08 2025
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Meet the Candidate: Orlando’s Chef Joshua Cain Prepares for 2025 Club Coupe du Monde de la Pâtisserie Team USA National Selection

By ChuckM

Chef Joshua Cain, an executive pastry chef with deep experience in luxury hotels, is competing as a chocolate candidate in the 2025 U.S. National Selection for Club Coupe du Monde de la Pâtisserie Team USA. He is recognized for his expertise in large-format chocolate work, building and leading pastry teams, and managing complex pastry programs with both creativity and precision.

ABOUT CLUB COUPE DU MONDE DE LA PÂTISSERIE TEAM USA

Founded in 1988 by former White House pastry chef, the late Roland Mesnier, 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.

Our mission is to bring continuous innovation to the pastry profession, while maintaining a deep respect for its rich history. Through this approach, we aim to consistently propel the field forward by tapping into the talents of our participants. We aim to build an impressive team ready to compete at the Coupe du Monde de la Pâtisserie.

(SIRHA) PASTRY WORLD CUP (COUPE DU MONDE DE LA PÂTISSERIE): PASTRY REVOLUTION

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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