In a vibrant celebration of artistry and innovation, Chef Rubber has officially returned as a Silver Partner of Club Coupe du Monde de la Pâtisserie Team USA for the 2025–2027 competition cycle. The partnership renewal comes as Pastry Team USA intensifies its preparations for the upcoming Coupe du Monde de la Pâtisserie, the world’s most prestigious pastry competition held biennially in Lyon, France.
Known for its dynamic portfolio of pastry tools and ingredients, Chef Rubber has long been a cornerstone for competition chefs seeking to elevate their craft. From vividly hued cocoa butters and custom transfer sheets to specialty molds designed for intricate showpieces, the company’s influence is evident on the global pastry stage.
“We’re thrilled to support Pastry Team USA once again,” said Paul Edward, co-founder of Chef Rubber. “The artistry and precision these chefs bring to Lyon continually inspire our innovation.”
Crystal Mier, co-founder of Chef Rubber, echoed the sentiment, emphasizing the company’s connection to the storytelling inherent in pastry work. “Pastry is storytelling in edible form,” Mier said. “We’re proud to provide the tools and colors that help transform their vision into world-class showpieces.”
Since its founding, Chef Rubber has been committed to empowering pastry chefs, chocolatiers, and culinary artists with the means to push creative boundaries. Their products—valued as much for their quality as for their artistic potential—have become trusted components in Pastry Team USA’s competitive toolkit.
“Chef Rubber has been instrumental in helping our chefs translate vision into form,” said Chef Stéphane Chéramy, president of Club Coupe du Monde de la Pâtisserie Team USA. “Their support provides the tools needed to compete at the highest level. We are proud to have them back as a Silver Partner and as an integral part of our team’s success.”
The timing of the renewed partnership is particularly significant. On 6 September, Club Coupe du Monde de la Pâtisserie Team USA will host the United States National Selection at the Washburne Culinary and Hospitality Institute in Chicago, where a new cohort of elite pastry chefs will compete for a coveted spot on Team USA. The event will be held during the Chicago Baking & Pastry Forum. From there, finalists will advance to the Americas Continental Selection in 2026, before facing the world’s best in Lyon in January 2027.
Image: Matt Madison-Clark
Throughout this journey, Chef Rubber’s contributions will be front and center—not just in tools and materials, but in the colorful expression of American pastry innovation on the international stage.
For more than three decades, Coupe du Monde de la Pâtisserie has been regarded as the pinnacle of pastry competition. Founded by Gabriel Paillasson in 1989, the event gathers top talent from around the globe to showcase excellence across sugar work, chocolate artistry, ice carving, and plated desserts. Organized by Sirha Food® and part of the GL Events group, the competition challenges chefs to balance technical mastery with breathtaking creativity.
Club Coupe du Monde de la Pâtisserie Team USA, tasked with selecting and supporting the chefs who represent America, plays a crucial role in maintaining the country’s proud tradition of excellence at the event. The organization fosters a spirit of innovation and precision, qualities that resonate deeply with Chef Rubber’s own ethos.
With the road to Lyon underway, the partnership between Chef Rubber and Club Coupe du Monde de la Pâtisserie Team USA is more than a collaboration—it is a shared commitment to craftsmanship, creativity, and the pursuit of excellence.
Learn more about Chef Rubber at www.chefrubber.com and follow them on social media @chefrubber. For updates on Club Coupe du Monde de la Pâtisserie Team USA’s journey, visit www.pastryteamusa.com and follow @pastryteamusa.
