The Coupe du Monde de la Pâtisserie has recently introduced two new dessert categories – Frozen Lollipops and Restaurant-Style Desserts, at the continental selections and the grand finale. Playing off their theme of “Casino,” this past July, Team U.S.A. presented “Sleight of Hand,” their Restaurant-Style dessert presentation at this year’s Americas Continental Selection in Santiago,…
Last month, Club Coupe du Monde Team U.S.A. participated in the Americas Continental Selection in Santiago, Chile. The U.S.A. competed against six other countries for one of three qualifying spots representing the Americas at the Coupe du Monde de la Pâtisserie next January in Lyon, France. Although the Coupe du Monde de la Pâtisserie has…
Today, 6 September is National Coffee Ice Cream Day. Although not everyone drinks coffee, when it comes to coffee ice cream … that is another story. Although there are many stories about how or when coffee was discovered no one really knows for sure. One popular legend traces its roots back to the ancient coffee…
In the final installment of our series – Understand the Coupe du Monde de la Pâtisserie, we will talk about the last of the artistic creation tests and the requirements surrounding the final presentation – the buffet. Sculpted Water Ice Creation (ice carving) The sculpted water ice creation or ice carving must be made from…
For the second of the three artistic creations or centerpieces, each team must present a chocolate artistic creation and Valrhona chocolate block. As with the sugar artistic creation, the chocolate centerpiece, including the base, can be no more than 165 cm or 5.4 feet in height. The non-edible base, which each team is required to…
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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