One of the most widely loved confections across the globe is chocolate, whether it is presented as candy, ice cream, or used as a flavoring. Let’s first delve into the background of chocolate before we dive into our list of favorite cookbooks on the topic. Who consumes the most chocolate? It is not astonishing that…
Club Coupe du Monde Team U.S.A. to teach three day class at L’Ēcole Valrhona Brooklyn this March
Club Coupe du Monde USA’s purpose includes the study and advancement of both the art and the science of food preparation and food service. Every two years the Club searches for and identifies America’s best pastry culinary educators, researchers, and food service professionals.
Club Coupe du Monde 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 challenge those willing to participate to create leading-edge advances in pastry preparation, taste combinations, shelf life extension, and presentation styling. We combine the participants’ talents and present a team at the Coupe du Monde de la Pâtisserie.
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.
Over the years, more than 50 nations have taken part in the various continental selection and final events. The top teams are invited to compete in the Coupe du Monde de la Pâtisserie. The competition typically takes place on the 2nd and 3rd day of the SIRHA trade exhibition. The Coupe du Monde de la Pâtisserie takes place biennially in the odd years during the month of January at the Eurexpo venue in Lyon, France.
