Profile: Chef Salvatore Martone, Tasting Coach, Club Coupe du Monde Team USA
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.
Profile: Chef Rabii Saber, Logistics Co-Director, Club Coupe du Monde Team USA
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
Profile: Chef Olivier Saintemarie, Logistics Co-Director, Club Coupe du Monde Team USA
Chef Olivier Saintemarie’s journey in the world of pastry is a testament to his deep-rooted passion and relentless pursuit of excellence. His love for baking was sparked at the age of 11 during holidays spent at his uncle’s bakeries in Paris. This early exposure to the art of pastry set
Profile: Kévin D’Andréa, Sponsorship Director, Club Coupe du Monde Team USA
Originally from Oloron-Sainte-Marie, France, Chef Kévin D’Andrea has quickly risen to international acclaim in the culinary world. His experiences have shaped his approach to food and his desire to inspire others, showcasing his commitment to the culinary arts.
Profile: Chef Bill Foltz, Treasurer, Club Coupe du Monde Team USA
In the world of pastry, few names shine as brightly as Bill Foltz. With a career spanning over three decades, Foltz has established himself as one of America’s premier pastry chefs, known for his exquisite creations and innovative techniques.
Pots de Crème: A Timeless Journey Through French Culinary History
Pots de crème is a classic French dessert with a rich history dating back to the 17th century. According to The Oxford Companion to Sugar and Sweets, In France, a small porcelain dish of chocolate mousse is sometimes called a pot de crème, but that dessert is more accurately custard.
Profile: Charles Mirarchi, Communications Director, Club Coupe du Monde Team USA
Chuck Mirarchi is a versatile and accomplished Public Relations expert, whose career has seamlessly blended his passion for the culinary arts with strategic communications. As the current Communications Director for Club Coupe du Monde Team USA, Mirarchi has become an influential figure in promoting the U.S. World Pastry Cup Team
From Modest Origins to White House Pastry Chef and Club Coupe du Monde Team USA Founder: Remembering Chef Roland Mesnier
Chef Roland Mesnier’s life was a journey of passion, perseverance, and pastry. His story, one that spans continents and decades, is filled with triumphs, laughter, and a deep commitment to his craft. As the White House executive pastry chef for 25 years and a mentor to countless aspiring chefs, Mesnier’s
Profile: Chef Romain Cornu, Pastry Council Director, Club Coupe du Monde Team USA
Born and raised in France, Romain Cornu’s journey into the world of pastry began in his father’s kitchen. The son of a pastry chef and restaurant owner, Chef Cornu was surrounded by the art of dessert creation from an early age. By the age of fifteen, he had already set
From the Oven: Recent Noteworthy Pastry News and Updates
The world of pastry is ever-changing, and at Pastry Team USA, we’re dedicated to staying at the cutting edge of this dynamic field. We’re excited to bring you a collection of stories that showcase the latest news. From emerging techniques to rising stars, and from global trends to essential updates,
The Sweet Journey of Spumoni: From Naples to America
Spumoni, a colorful layered Italian dessert, has captivated taste buds for over a century. This frozen treat boasts a history as rich as its ingredients, with a unique preparation that sets it apart from other frozen desserts.
Profile: Chef En-Ming Hsu, Alumni & Public Affairs Co-President, Club Coupe du Monde Team USA
En-Ming Hsu, a world-renowned pastry chef, has carved out a career that is as impressive as it is diverse. A graduate of the prestigious Culinary Institute of America, Hsu’s journey began in the elite kitchens of Lespinasse restaurant at New York City’s St. Regis Hotel and Patisserie Café Didier in
