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
From Orchid to Pantry: The Rich History of Vanilla
Vanilla is a beloved spice that comes from the pods of orchids in the genus Vanilla. Its amazing flavor and fragrance have made it a favorite in cooking and perfumery all over the world. Let’s dive into the fascinating history of vanilla and see how it went from being used
The Golden Ingredient: The Science of Using Butter in Baking
Butter, a kitchen staple for centuries, is integral to the world of baking and pastries. Its unique composition and characteristics significantly influence the texture, flavor, and overall quality of baked goods. Understanding the science behind butter can help bakers harness its full potential to create mouthwatering treats.
How Important Are Eggs in Baking?
Eggs are vital in baking, offering structure, leavening, richness, color, and flavor. They are indispensable for home bakers and professionals alike, ensuring superior results. Knowing how to use them and how they effect baked goods is important.
The Sweet History of the Macaron
First things first, before we dive into the history of the macaron let’s get the most important thing out of the way – how to pronounce macaron vs. macaroon. Although both are equally delicious, the way it is said could mean the difference between happiness and (possibly) disappointment. If you
L’École Valrhona Brooklyn Announces Luke Frost as Executive Pastry Chef for North America
L’Ecole Valrhona Brooklyn proudly announces the appointment of Chef Luke Frost as the Executive Pastry Chef – North America, marking a significant milestone for the renowned French chocolate manufacturer. With a distinguished career spanning renowned establishments such as the Savoy Hotel Group in London and Le Manoir aux Quat’Saisons in
Meet the Chef: Ewald Notter
In this installment of “Meet the Chef,” we are delighted to introduce Chef Ewald Notter. Ewald boasts global acclaim as a pastry chef, and since 1991, he has been an integral member of Club Coupe du Monde Team USA. Read our story on The Basics of Pastry: Essential Tools Needed
