Known for her technical mastery, organizational discipline and artistic flair, Chef Sarah Helzer has cultivated a career that spans some of the country’s most demanding kitchens—without ever losing sight of the importance of flavor, elegance and hospitality.
Chef Mark Freischmidt has spent nearly three decades in professional kitchens, building a pastry career grounded in operational excellence, artistic precision and strong team leadership. He is now competing as one of the chocolate candidates in the 2025 Club Coupe du Monde de la Pâtisserie Team USA National Selection — the first step toward potentially representing the United States on one of pastry’s most prestigious international stages.
In a city celebrated for its culinary diversity, Chef Daniel Joseph Corpuz is carving a niche that bridges classical pastry artistry with the vibrant tastes of his Filipino heritage. As a chocolatier and pastry chef, Chef Corpuz has garnered attention for his innovative approach to confections, most recently with the opening of his eponymous shop,…
Chef Joshua Cain, an executive pastry chef with deep experience in luxury hotels, is competing as a chocolate candidate in the 2025 U.S. National Selection for Club Coupe du Monde de la Pâtisserie Team USA. He is recognized for his expertise in large-format chocolate work, building and leading pastry teams, and managing complex pastry programs with both creativity and precision.
A veteran of Michelin-starred kitchens and elite culinary institutions across three continents, Chef David Bonet has been named one of the sugar candidates for Club Coupe du Monde de la Pâtisserie Team USA’s upcoming National Selection. He is one of nine chefs competing for a spot on the 2027 U.S. Pastry Team.
Club Coupe du Monde de la Pâtisserie Team USA is committed to inspiring excellence, creativity, innovation, pride, competitiveness, fraternity and emotion in pastry professionals.
Club Coupe du Monde de la Pâtisserie Team USA is also dedicated to promoting the sharing, the exploration, the vision and the advancement of both the artistic and scientific realms of the Pastry Arts.
The Club seeks, recognizes and supports 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 de la Pâtisserie 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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