In a defining moment for American pastry excellence, Club Coupe du Monde Team USA has announced the 2025 National Selection event to determine the chefs who will represent the United States at the 2027 Coupe du Monde de la Pâtisserie, one of the world’s most prestigious pastry competitions. The event will take place on Saturday, 6 September 2025, at Washburne Culinary & Hospitality Institute, City Colleges of Chicago during the inaugural Chicago Baking & Pastry Forum.
A Rigorous Selection Process
The National Selection will challenge some of the country’s finest pastry chefs to complete a series of intricate tasks under strict time constraints. Over an eight-hour period, candidates will present two tasting creations, a meticulously crafted showpiece and a full buffet display showcasing their culinary artistry. The event will determine the final three members of Pastry Team USA 2027, with one chef specializing in chocolate, another in sugar and a third focused on tasting elements. A fourth candidate will be named as an alternate.
Following their selection, the chocolate and sugar specialists will face another formidable test at the Americas Continental Selection in New Orleans in spring 2026. To advance to the world stage in Lyon, France, these candidates must secure a qualifying position against top pastry chefs from across the Americas. If successful, the full team will then proceed to the Coupe du Monde de la Pâtisserie in 2027, competing against the best pastry talent from around the world.
Qualifications and Application Process
While full competition guidelines will be released at a later date, prospective candidates must meet strict eligibility requirements. To qualify, chefs must be U.S. citizens or have continuously lived in the United States for at least five years, with proof of residency required. Acceptable documents include a passport, birth certificate, Certificate of Naturalization, Certificate of Citizenship, or permanent resident/green card. They must also have a minimum of five years of professional pastry experience, either as an employee or as a business owner in a pastry shop, bakery, hotel, restaurant or culinary institution.
Interested chefs should email their name, resume and specialty (chocolate, sugar or tasting) to Chef John Kraus – [email protected]. All inquiries should be directed exclusively to Pastry Team USA, and participants are asked not to contact other individuals or partner organizations.
Washburne Culinary & Hospitality Institute: Official National Selection Partner
The 2025 National Selection event will be hosted in partnership with Washburne Culinary & Hospitality Institute, a prestigious culinary school in Chicago known for producing some of the industry’s finest talent. The collaboration reinforces a mutual commitment to fostering excellence, creativity and innovation in the pastry arts.
“The partnership with Washburne Culinary & Hospitality Institute is an honor as we embark on our journey to the Coupe du Monde de la Pâtisserie,” said Stéphane Chéramy, president of Club Coupe du Monde Team USA. “Washburne’s dedication to culinary excellence and innovation aligns seamlessly with our mission to showcase the best of American pastry on the world stage.”
Washburne officials expressed equal enthusiasm for the partnership.
“Washburne Culinary & Hospitality Institute is thrilled to partner with Club Coupe du Monde Team USA as they prepare for the 2027 Coupe du Monde de la Pâtisserie,” said Colin Campbell, director of food & beverage at Washburne Culinary & Hospitality. “This collaboration underscores our commitment to excellence in culinary education and innovation, and we’re proud to support the incredible talent that represents the pinnacle of American pastry artistry.”
Chicago Baking & Pastry Forum: A Premier Industry Event
The National Selection will take place during the inaugural Chicago Baking & Pastry Forum, presented by Pastry Arts Magazine. The three-day event will bring together top culinary students, industry leaders and suppliers to celebrate innovation in the pastry and baking world. The forum will feature hands-on workshops, live demonstrations and networking opportunities designed to foster collaboration among professionals and aspiring chefs alike.
Tina Korting and Franco Pacini, founders of the Chicago Baking & Pastry Forum, emphasized the significance of the event.
“We are proud to be hosting the 2025 Pastry Team USA National Selection at the Chicago Baking & Pastry Forum! This partnership is significant because our mission is to bridge the gap between aspiring culinary students, seasoned professionals, and the general public by showcasing the very best of the culinary world,” said Tina Korting and Franco Pacini, founders of the Chicago Baking & Pastry Forum. “We aim to inspire creativity, foster education and celebrate the artistry and innovation that define the pastry and baking professions.”
Washburne’s involvement in the event underscores the school’s role in shaping the future of American pastry artistry, further strengthening its reputation as a leader in culinary education.
Additional details about the National Selection will be announced in the coming months.
Key Partners Supporting Pastry Team USA
A remarkable coalition of industry leaders has come together to support Pastry Team USA on its journey to the 2027 Coupe du Monde de la Pâtisserie in Lyon. Leading the way is Valrhona, which serves as both the Main Partner Founder and Platinum Partner, alongside Truffly Made and Gourmet Foods International at the platinum level.
Midwest Global Imports is back as the team’s official practice kitchen, ensuring that candidates have access to world-class facilities. Renowned photographer Paul Strabbing will document the team’s journey as the official team photographer, both joining as gold partners. Paris Gourmet and The Pastry Depot are supporting the team as bronze partners, while St. Michel and Koerner Company are proud allied partners. Additional partners will be announced in the coming months.
Those interested in supporting Club Coupe du Monde Team USA can contact Chef Kévin D’Andréa at [email protected].
A Legacy of Excellence in Pastry Arts – Club Coupe du Monde Team USA
Since its founding, Club Coupe du Monde Team USA has dedicated itself to showcasing the nation’s finest pastry chefs on the world stage. The organization meticulously selects and supports the most talented professionals to compete at the Coupe du Monde de la Pâtisserie, a biennial competition widely regarded as the pinnacle of pastry excellence. With competitors from more than 50 countries, the event is an unparalleled display of skill, innovation and artistry.
For more information about Club Coupe du Monde Team USA, visit www.pastryteamusa.com or follow @pastryteamusa on social media.
Washburne Culinary & Hospitality Institute: A Pillar of Culinary Education
Established in 1936, Washburne Culinary & Hospitality Institute is one of the oldest and most distinguished culinary schools in the United States. Located in Chicago, the institution offers hands-on, immersive education designed to cultivate the next generation of pastry and culinary talent. With state-of-the-art facilities and a commitment to innovation, Washburne has been instrumental in shaping Chicago’s dynamic culinary landscape. For more information, visit www.ccc.edu/washburne.
About the Coupe du Monde de la Pâtisserie
Photo: Coupe du Monde de la Pâtisserie
Organized by Sirha Food and part of the GL events group, the Coupe du Monde de la Pâtisserie is the world’s most esteemed pastry competition. Held in Lyon, France, it brings together elite pastry chefs who compete in a breathtaking display of skill and artistry. The competition is a true testament to the evolution of pastry craftsmanship, blending tradition with groundbreaking innovation. For more details, visit www.coupedumondedelapatisserie.com.
