With less than two months until the world’s best pastry chefs meet in Lyon, France to compete in the Coupe du Monde de la Pâtisserie, the organization has announced the running order and timing for each of the twenty countries set to compete.
During a random drawing, held in France, Team USA was assigned to compete on day one in the second test kitchen.
Each team can arrive at the Eurexpo Lyon Convention Center no earlier than 5:45 a.m. on the day they are scheduled to compete with a 6:00 a.m. entry into their lab.
When the tastings in each category begin, there will be a seven-minute delay until the next country’s dessert is presented.
The presentation and tasting of the chocolate dessert officially begin at 9:45 a.m. At 9:52 a.m., Team USA’s presentation will be brought to the judges.
At noon, the frozen dessert creations start, and Team USA has until 12:07 p.m. to finish their dessert.
The judges will begin tasting the frozen lollipops at 1:10 p.m. and will receive Team USA’s at 1:17 p.m., followed by the restaurant dessert category at 2:52 p.m. (the category starts at 2:45 p.m.).
Each team has a scheduled time when they can begin their ice carving. Team USA, along with Italy, will start their carving at 11:00 a.m. Each team has a total of 90 minutes to finish.
At approximately 3:00 p.m., the teams will begin to set up their dessert buffet and will have one hour to finish. The dessert buffet must consist of all the desserts presented for judging, as well as their three centerpieces – one in sugar, one in chocolate, and their ice carving sculpture.
Each dessert presentation, as well as the three centerpieces, must reflect the theme of the competition – climate change. Around 4:20 p.m., the jury will judge each of the dessert buffets.
The contest is not over until each team moves their creations to the exhibition tables for the public to view.
The World Pastry Cup is an international event that represents all the pastry professions around the world. The competition takes place, in Lyon, France, every two years – during the odd-numbered years. It will take place on January 20 and 21, 2023, during the Sirha Lyon exhibition.
Team U.S.A. will be represented by pastry chefs Julie Eslinger, Jordan Snider, and François Behuet. Chef Andy Chlebana will serve as the team coach and Chef Gilles Renusson as the Team Chairman.
Follow Team U.S.A. (Twitter, Instagram, Facebook, TikTok) and the Coupe du Monde de la Pâtisserie (Twitter, Instagram, Facebook) on social media to keep up-to-date on all the latest news and activities.
Team U.S.A. is sponsored by Valrhona (Founding Sponsor), Nielsen Massey, CapFruit, Paris Gourmet, Midwest Imports, AUI Fine Foods, St. Michel, Chef Rubber, Irinox, Bit Baking, de Buyer, Robot Coupe, Tomric, The Ekus Group, Clement Designs, and Steelite USA.