The Coupe du Monde de la Pâtisserie, a biennial pastry competition, is less than 16 weeks away. Throughout this year, the organization has been holding continental selections around the world to select the countries who will be competing in the grand finale this January in Lyon, France. The organization has stated that they will also…
At the Americas Continental Selection, which was held this past July in Santiago, Chile, each team needed to create confections in three categories. Previously, we covered two of Team U.S.A.’s three tasting presentations based on their theme – Casino: “Lucky Sevens,” the frozen dessert; and “Sleight of Hand,” the restaurant-style plated dessert. Now we will…
The Coupe du Monde de la Pâtisserie has recently introduced two new dessert categories – Frozen Lollipops and Restaurant-Style Desserts, at the continental selections and the grand finale. Playing off their theme of “Casino,” this past July, Team U.S.A. presented “Sleight of Hand,” their Restaurant-Style dessert presentation at this year’s Americas Continental Selection in Santiago,…
Last month, Club Coupe du Monde Team U.S.A. participated in the Americas Continental Selection in Santiago, Chile. The U.S.A. competed against six other countries for one of three qualifying spots representing the Americas at the Coupe du Monde de la Pâtisserie next January in Lyon, France. Although the Coupe du Monde de la Pâtisserie has…
In Part Four of this series, we are covering the frozen desserts & frozen lollipop tasting tests. The Frozen Dessert category has been a part of the competition since the beginning, but the Frozen Lollipops are a new addition this year. Frozen Dessert Similar to the Whole Chocolate Cake/Dessert to Share test, the competitors must…
Club Coupe du Monde Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity, and emotion in pastry professionals.
Club Coupe du Monde Team USA is also dedicated to promoting transmission, exploration, vision and advancement of both the artistic and scientific realms of the Pastry Arts. The Club seeks, recognizes, and support America’s best pastry chefs to represent the United States in the prestigious Coupe du Monde de la Pâtisserie in Lyon, France. With 50 participating countries, this biannual event is the most prestigious pastry competition in the World.
Club Coupe du Monde Team USA welcomes pastry chefs at all levels in their careers – from culinary students to seasoned professionals, as well as amateur bakers and pastry aficionados.
We encourage those eager to take part to innovate in pastry preparation, explore unique taste combinations, and showcase creative presentation styles.
Founded in 1989, the Coupe du Monde de la Pâtisserie is an international competition representing different trades in the pastry industry including pastry chefs, ice cream specialists, chocolatiers, and confectioners.
Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for an intense and visionary baking experience.
Pastry World Cup is organized by the global brand Sirha Food, part of the GL events group.
For more information: www.cmpatisserie.com/en
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