Fruit and chocolate, a match made in culinary heaven! There’s something utterly delightful about the combination of sweet, creamy chocolate and the natural sweetness and tang of fresh fruit. Whether it’s the classic pairing of strawberries dipped in rich, velvety chocolate, the tropical twist of bananas drizzled with melted chocolate, or the tangy sweetness provided…
Sugar and pastillage work represent intricate and delicate forms of culinary artistry, transforming basic ingredients into stunning edible creations. These techniques have been refined over centuries, captivating both professional pastry chefs and hobbyists alike with their versatility and beauty. Sugar work involves manipulating sugar in various forms to create decorative elements, sculptures, and intricate designs…
As part of our ongoing “Meet the Chef” series, we are delighted to present Chef Rabii Saber, the Executive Pastry Chef at the Four Seasons Resort Orlando at Walt Disney World. Chef Saber was a valuable member of Club Coupe du Monde Team USA in 2017, alongside Chefs Bill Foltz, Victor Dagatan, and Robert Nieto.…
Though marzipan might not have gained as much popularity in the United States, it is a delightful and sweet delicacy cherished in various regions worldwide. Today, on January 12, as we celebrate National Marzipan Day, we hope to change that perception. Marzipan throughout the world Serious Eats says that the origin of marzipan is often…
In celebration of National Bittersweet Chocolate Day on January 10th, let’s delve into a brief narrative about the enchanting and delicious world of bittersweet chocolate. Once upon a time, in the lush landscapes of Central and South America, ancient civilizations cultivated and cherished a divine treasure – the cacao bean. Little did they know that…
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
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