Pots de crème is a classic French dessert with a rich history dating back to the 17th century. According to The Oxford Companion to Sugar and Sweets, In France, a small porcelain dish of chocolate mousse is sometimes called a pot de crème, but that dessert is more accurately custard. The difference is that for…
Chef Roland Mesnier’s life was a journey of passion, perseverance, and pastry. His story, one that spans continents and decades, is filled with triumphs, laughter, and a deep commitment to his craft. As the White House executive pastry chef for 25 years and a mentor to countless aspiring chefs, Mesnier’s legacy is etched not only in the annals of American history but also in the hearts of those he inspired.
Spumoni, a colorful layered Italian dessert, has captivated taste buds for over a century. This frozen treat boasts a history as rich as its ingredients, with a unique preparation that sets it apart from other frozen desserts.
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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