Club Coupe du Monde Team U.S.A. placed in the top ten at the 2023 Coupe du Monde de la Pâtisserie Lyon, France. Representing the United States was Chef Julie Eslinger, team captain, and ice candidate, from Castle Rock, Colorado; Chef Jordan Snider, sugar candidate, Kiawah Island, South Carolina; and Chef François Behuet, the chocolate candidate…
Club Coupe du Monde Team U.S.A. premieres its promotional video ahead of the Pastry World Cup
Everything you need to know about the Coupe du Monde de la Pâtisserie
The Coupe du Monde de la Pâtisserie, a two-day competition, will take place on January 20, 2023, in Lyon, France. Twenty teams from around the world will participate, vying to be named the best pastry chefs in the world. In order to compete in the Coupe du Monde de la Pâtisserie, each team will be…
The rules and regulations surrounding the ice carving at the Coupe du Monde de la Pâtisserie
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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