Chef John Kraus, celebrated for his mastery in pastry and deep dedication to the craft, has been appointed as Secretary of Club Coupe du Monde Team USA. With his extensive experience as a competitor, educator, and owner of Minneapolis-based Patisserie 46, this new role further solidifies his position as a vital contributor to the advancement of American pastry arts.
Chef Stéphane Chéramy, recently appointed as the president of Club Coupe du Monde Team USA, is poised to lead America’s top pastry team to new heights on the global stage. With decades of dedication to the culinary arts and a deep commitment to excellence, Chef Chéramy is ensuring the United States’ strong presence in the world’s most prestigious pastry competition, the Coupe du Monde de la Pâtisserie in Lyon, France.
Chef Victor Dagatan, currently the pastry chef at Grande Lakes Orlando, brings a wealth of experience and accolades to his new role. A five-time world champion in ice carving, he has also claimed the Best Ice Carver Trophy at the prestigious Coupe du Monde de la Patisserie in Lyon, France, in both 2017 and 2019.
Chef Salvatore Martone has been appointed as the new Tasting Coach for Club Coupe du Monde Team USA. With a distinguished career and a wealth of experience in the pastry arts, Martone is set to bring valuable expertise to the team’s international competitions.
Chef Rabii Saber, an acclaimed pastry chef known for his innovative desserts and masterful chocolate sculptures, has been appointed as Logistics Co-Director for Club Coupe du Monde Team USA. In this role, he will collaborate with Chef Olivier Saintemarie (Club Coupe du Monde Team USA 2019 Team Member) to ensure the team’s readiness for international competitions, including the prestigious Coupe du Monde de la Pâtisserie in Lyon, France.
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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