At the intersection of artistry and precision, Club Coupe du Monde de la Pâtisserie Team USA has announced IRINOX Professional North America an official partner for its 2025 National Selection. The event, set for Sept. 6 at the Washburne Culinary & Hospitality Institute during the Chicago Baking & Pastry Forum, will decide which chefs carry the American flag into the world’s most prestigious pastry competition.
The chefs chosen in Chicago will move on to the 2026 Americas Selection in New Orleans next summer, the regional qualifier for the Coupe du Monde de la Pâtisserie in Lyon, France. Known as the Pastry World Cup, the biennial competition assembles the planet’s best pastry chefs in a dazzling showcase of skill, imagination and endurance.
For competitors, the road to Lyon begins with the tools at their disposal. IRINOX Professional North America is equipping each candidate with two of its cornerstone innovations: the MF NEXT blast chiller and the CP NEXT cabinet. In a discipline where temperature control can define success, the systems deliver the precision and consistency needed to compete on the global stage.
“IRINOX Professional North America is proud to partner with the Coupe du Monde USA Pastry Team,” said Christopher De La Noval, senior director of sales operations and marketing. “Supporting these talented chefs with our MF NEXT and CP NEXT solutions reflects our shared commitment to excellence, precision, and innovation in pastry arts. Together, we are helping showcase the best of American pastry to the global culinary community.”
Chef Stéphane Chéramy, president of Team USA, underscored the importance of such partnerships. “The success of our National Selection depends not only on the incredible talent of our chefs but also on the support of partners who provide world-class equipment and expertise,” he said. “We are grateful to IRINOX for its commitment to this event and to the advancement of pastry arts.”
The National Selection is not a casual test. Over the course of eight grueling hours, chefs will be asked to deliver two tasting presentations — a frozen entremets made with Les vergers Boiron fruit purees and a plated dessert featuring Valrhona chocolate. They must also construct an elaborate artistic showpiece in either chocolate or sugar, and present a display that ties their creations into a cohesive whole.
When the final plates are cleared and the sugar sculptures set, the jury will select three chefs and one alternate. Judging will weigh execution, artistry, taste, and presentation, along with an executive board interview. For the winners, Chicago will mark both an ending and a beginning — the culmination of months of preparation and the start of a campaign that stretches to Lyon.
The Pastry World Cup is as much about cultural identity as it is about confectionary mastery. Teams from around the world bring their traditions, techniques and flavors, reinterpreting them in forms that can look like architecture and taste like revelation. Organized by Sirha Food, part of the GL Events group, the competition has become a proving ground for innovation in pastry, a place where natural flavors, precise gestures and bold creativity are celebrated at the highest level.
For IRINOX, the collaboration affirms a mission that extends beyond the kitchen. Headquartered in Miami, the company has built its reputation on technology that redefines food preservation for restaurants, hotels and caterers. Its blast chilling and holding solutions allow chefs to work with greater freedom, without compromising safety or flavor.
“Together, we are helping showcase the best of American pastry to the global culinary community,” De La Noval said.
Club Coupe du Monde Team USA, established in 1988, has shepherded generations of chefs to the international stage, with a history that includes gold, silver and bronze finishes. Its role is to identify talent, nurture it, and prepare American pastry chefs to compete among the best in the world.
That preparation is on full display in Chicago. The 2025 National Selection is more than a competition — it is a crucible where artistry meets discipline, and where the next chapter of American pastry begins.
For more information, visit www.pastryteamusa.com or follow @pastryteamusa on social media.