Profile: Chef Ewald Notter, Alumni & Public Affairs Co-President, Club Coupe du Monde Team USA
Ewald Notter, born in Switzerland, is a globally renowned pastry chef, chocolatier, and confectionery artist whose name is synonymous with excellence in the world of modern pastry. His journey from a young pastry enthusiast to a towering figure in the industry has been marked by groundbreaking achievements and an unwavering
Profile: Chef Laurent Branlard, International Judge/Head Coach, Club Coupe du Monde Team USA
Chef Laurent Branlard, recently appointed as International Judge and Head Coach for Club Coupe du Monde Team USA, is the current Executive Pastry Chef at Seminole Hard Rock Hotel & Casino Hollywood. With over 25 years of experience in the hospitality and food and beverage industry, Chef Laurent has built
Profile: Chef Nathaniel Reid, Vice-President, Club Coupe du Monde Team USA
Nathaniel Reid’s journey to becoming a celebrated pastry chef was anything but straightforward. Growing up in Farmington, Missouri, he spent his summers working in construction with his father, unaware that his true passion lay elsewhere. “The restaurant business isn’t in my heritage,” Chef Reid reflects. “You realize how much you
Club Coupe du Monde Team USA Announces Executive Board
Club Coupe du Monde Team USA is excited to announce the appointment of its new Executive Board, ushering in a new chapter for the team. This board features a distinguished group of pastry professionals who bring fresh perspectives and the invaluable expertise of alumni who have played pivotal roles in
Cooling Down with an Icon: The Journey of the Ice Cream Sandwich
The enduring popularity of the ice cream sandwich is celebrated annually on August 2nd, National Ice Cream Sandwich Day. This frozen confection, born from the ingenuity of street vendors over a century ago, continues to delight dessert lovers of all ages, proving that sometimes the simplest ideas can become timeless
Celebrating National Cheesecake Day
This past June teams from six countries – Mexico, Paraguay, Colombia, Chile, Argentina, and Canada competed at the Americas Continental Selection in New Orleans for a spot at next January’s Coupe du Monde de la Pâtisserie in Lyon, France. Each team had to create three tastings – a frozen dessert,
Chef Stéphane Cheramy Appointed as President of Club Coupe du Monde Team USA
In an exciting new chapter, Club Coupe du Monde Team USA proudly announces the appointment of Chef Stéphane Cheramy as its new President. With a distinguished career spanning over two decades, Chef Cheramy brings a wealth of experience, passion, and innovation to this prestigious role and to Pastry Team USA.
The Sweet History of Crème Brûlée: A Dessert with Disputed Origins
Every year on 27 July, we celebrate National Crème Brûlée Day. This rich custard dessert topped with a contrasting layer of hard caramel, has a history that is both intriguing and somewhat contested. Its origins are often debated, with claims from France, England, and Spain each staking their own claim
Exploring the World of Vanilla: A Guide to Global Flavors and Their Best Uses
Vanilla extract varieties differ based on their origin, each offering unique flavor profiles suited for various culinary applications. We were fortunate and privileged to have Nielsen-Massey as a Gold-level sponsor for Pastry Team USA 2023.
From the Oven: Recent Noteworthy Pastry News and Updates
The culinary world is ever-evolving, and nowhere is this more evident than in the realm of pastry. At Pastry Team USA, we’re dedicated to keeping our fingers on the pulse of this dynamic industry, bringing you the latest innovations, trends, and breakthroughs. In this roundup, we’re excited to share a
Penn State Unveils Revolutionary Cacao Gene Atlas: A Boost for Chocolate Breeders and Crop Resilience
A team led by researchers at Penn State has created a genetic information resource to help plant breeders develop resistant strains of cacao that can be grown sustainably in its native Amazon and elsewhere, such as the tropical latitudes of Central and South America, the Caribbean, Africa and Asia.
The History of American Baking & Pastries
American pastry is a fascinating blend of various cultural influences, showcasing a rich tapestry of flavors, techniques, and innovations. This diversity stems from the country’s history of immigration, technological advancements, and regional adaptations. American pastry techniques have evolved significantly, reflecting the unique contributions of different communities and the continuous quest
