Pastry Team USA

Representing the US in the World Pastry Cup


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Jordan Snider – Team USA 2019

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Chef Jordan Snider

Chef Jordan Snider is the Executive Pastry Chef, Fairmont Grand del Mar in San Diego. He was selected as the Alternate for Team USA 2019.

Snider began his career in the pastry field in 2001. The South Carolina native worked for various restaurants and cafés and, before leaving his home state, was the banquet pastry chef at the Carolina Yacht Club underneath Executive Chef Zak Haylash.  

In 2010, Snider relocated to Las Vegas, NV where he worked underneath numerous professionals; most notably: Chef Gianni Santin at the Mandarin Oriental, Chef Jim McNamara at the Paris and Chef Christophe Feyt at Mandalay Bay.  

In 2014, he moved to San Diego to become the Executive Pastry Chef of the Fairmont Grand Del Mar. As pastry chef he oversees the entire pastry operation including: banquets, the restaurants Amaya and Clubhouse Grill, along with in-room dining and Cent’Anni café.  

Snider competed at Pastry Live 2014 earning the Audience Choice Award and in the US Pastry Competition 2017 earning Honorable Mention.

Snider was born in upstate South Carolina in February 1985 but was raised in Charleston. Snider currently resides in San Diego with his wife, Baker Snider, and their two children, William and Hazel.

Chef Jordan Snider will be participating in the sugar competition tryout for Team USA 2019, August 14-15, 2017, at Grand Rapids Community College in Grand Rapids, Michigan.


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About Roy Pell – Team 2019 Selection Jury member

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Chef Roy Pell

Chef Roy Pell will be one of the members of the jury selecting Team USA 2019 at this year’s tryout. He was the coach of Team USA 2017.

Pell is a graduate of Westminster Catering College in London, bringing more than 25 years of experience to his position. Prior to joining Arizona’s premier AAA Five Diamond resort destination, he spent nine years at Ritz-Carlton properties in San Francisco, St. Louis and Phoenix. His portfolio also includes Harvey’s Restaurant in London, the Amway Grand Plaza in Grand Rapids, Michigan, the Savoy Hotel in London and Peter Island on the British Virgin Islands.

In 2010, Pell was named one of the Top 10 Pastry Chefs in America by Dessert Professional magazine. A member of the 2004 Pastry Team at the Culinary Olympics in Erfurt, Germany, he was also a member of Team USA for the 2009 Coupe du Monde in Lyon, France. He returned to Team USA as an alternate for the 2013 competition before becoming the coach of Team USA 2017.

Pell joined The Phoenician in September 2005 as Executive Pastry Chef. He is responsible for overseeing all aspects of the Pastry Department, including training and development; as well as all bread, bakery and dessert products for resort-managed dining venues, including Il Terrazzo, The Café and Ice Cream Parlor, Relish Burger Bistro, Oasis Grill, Canyon Grill, Afternoon Tea and In-Room Dining, in addition to all banquet kitchens.

His signature works at The Phoenician have included numerous artisan creations for special events and programs – as well as a traditional holiday gingerbread house, and a replica of London’s Big Ben Clock Tower, which previously adorned The Café and Ice Cream Parlor.

Tryouts for Team USA 2019 will be held August 14-15, 2017, at Grand Rapids Community College in Grand Rapids, Michigan.


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About Christophe Feyt – Team 2019 Selection Jury member

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Chef Christophe Feyt

Chef Christophe Feyt will be a member of the selection jury to pick Team USA 2019. He was a member of the Team U.S.A. in the 2013 and coach of the 2017 Team.

Feyt was born in Agen, France, an area in the southwest known for high quality food products. After starting at the patisserie which his family has owned for 40 years, Christophe worked in Boston, Hawaii and Las Vegas. He mastered the fundamentals of pastry in nationally recognized shops in southwest France and Paris. What he learned there still influences him today, forming the basis of his passion and work ethic. Christophe then earned his Brevet de Maitrise diploma (Master’s degree), to have an excellent foundation to support him throughout his career.

Boston was a key part of Feyt’s American introduction, where he applied his French technique. He profited from America’s “melting pot” status to adjust his palate, and to embrace many countries’ culinary influences for his pastries and desserts. During this time, Feyt  unveiled new Chocolate Bar menus for the Meridien Hotel and was a demonstrator at the New York City Chocolate Show; both furthered his passion with chocolate.

In Hawaii, Feyt felt fortunate to be influenced by the local products and flavors that he explored in new ways in his pastry creations. His emphasis returned to the origin of the products by this unique opportunity to experience hands on a vanilla bean farm and chocolate plantations.

Working as the Executive Pastry Chef at the Mandalay Bay Hotel in Las Vegas, Feyt realized his goal to experience high volume pastry operation, and create showpieces more often. Vegas is a show town that allows freedom of creativity, and an opportunity to supply clients with special tailor made artistic pieces as needed.

Feyt’s life is balanced by spending time with his wife and children. He has enjoyed
his experiences living in several regions of the US, and celebrating the diverse culture each had to offer.

Tryouts for Team USA 2019 will be held August 14-15, 2017, at Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan.


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About Roland Mesnier – Team 2019 Selection Jury President

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Chef Roland Mesnier with one of his gingerbread White House creations.

Former White House Executive Pastry Chef  Roland Mesnier will preside over the jury selecting Team USA 2019. He served as Club Coupe du Monde USA President from 1988 to 1991, and again from 1997 to 2001 when Team USA won its first and only Gold Medal.

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Chef Roland Mesnier

Apprenticing to his older brother Jean, Roland began working at the local patisserie in exchange for room and board. From there he was hired as the pastry sous chef at the iconic Savoy Hotel in London, then was hired as Executive Pastry Chef and spent nine years at the legendary Princess Bermuda resort where he met his wife, Martha and they had a son, George.  Roland and his family traveled back to France, this time Roland was hired as the Executive Pastry Chef at what is now the Four Seasons Hotel George V in Paris.  After a short time in Paris, Roland missed the beaches of Bermuda and returned as Corporate Pastry Chef for all of the Princess properties.  Then in April 1976, Roland came to the U.S.as Executive Pastry Chef at The Homestead, a venerable resort hotel in Hot Springs, Virginia.

Hired in 1979 by first lady Rosalyn Carter, Roland Mesnier began his career as White House Executive Pastry Chef and went on to become the longest tenured chef ever to serve there. Never content to sit still, on Roland’s days off from the White House he developed and taught the first professional Pastry Arts Program at L’Academie de Cuisine in Bethesda, MD – currently ranked in the top 10 Culinary schools in the U.S.

Chef Mesnier has won 18 gold medals, 4 silver and 3 bronze for his pastry creations in competitions around the world. He is a member of the Academie Culinaire de France and the recipient of many awards and accolades which include: the French Legion of Honor in 2005 – the highest honor bestowed on a French citizen; that same year he was inducted into the Chocolate and Pastry Hall of Fame in New York. He was awarded a Doctorate of Culinary Arts from the prestigious Johnson & Wales University in South Carolina. He is the author of three books, Dessert UniversityBasic to Beautiful Cakes and All the Presidents Pastries: Twenty Five Years at the White House, A Memoir.

He is currently at work on a fourth book, this one in conjunction with the White House Historical Association, scheduled for release in late 2010. While Chef Mesnier retired from the White House in 2004, he returned several times over the next two years to work on special projects for the Bush family.  Since 2006 he has traveled the U.S. and around the world giving speeches, judging pastry competitions and participating in fundraising events and book signings and much more.

Tryouts for Team USA 2019 will be held August 14-15, 2017, at Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids, Michigan.


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Announcement of Selection Jury for Team USA 2019 Tryout

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Chef Paillasson

The following judges will be selecting the two remaining members of Team USA 2019:

Originally, Chef Ewald Notter had been scheduled, but is now unavailable.

The competition will be held on August 14-15 at the Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids Michigan and will be free and open to the public.


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Announcement of Team USA 2019 Tryout Participants

Club Coupe du Monde U.S.A. has received and reviewed applications from pastry chefs from around the country to compete for a spot on Team USA in the next Coupe du Monde de la Patisserie in Lyon, France.
The candidates competing in the chocolate category are:
  • Thierry Aujard, Executive Pastry Chef And Owner, SWEET PROSPERITY BAKERY, East Norriton, PA
  • Francois Behuet, Executive Pastry Chef, PETROSSIAN, New York, NY
  • Robert Nieto, Executive Pastry Chef, JACKSON FAMILY WINES, Fulton, CA
  • Olivier Saintemarie, Executive Pastry Chef, J.B.I. INC., LES CHEFS DE FRANCE, Lake Buena Vista, FL
The candidates who will compete in the sugar art category are:
  • Nicolas Chevrieux, Executive Pastry Chef, JEAN-PHILIPPE PATISSERIE at ARIA and The BELLAGIO in Las Vegas, NV
  • Jordan Snider, Executive Pastry Chef, FAIRMONT GRAND DEL MAR, San Diego, CA

The competition will be held on August 14-15 at the Secchia Institute for Culinary Education at Grand Rapids Community College in Grand Rapids Michigan and will be free and open to the public.


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Can pastillage be brought in assembled or must they be built on-site?

Q: For pastillage, are the components allowed to be brought in assembled with glace royale (for example a box for support and/or structure) or do they need to separate pieces and built/assembled on-site?

A: Pastillage must be brought in non-colored (unless marbled) and non-assembled. It should be brought in polished and eventually sanded so you do not waste precious time during the competition.