Club Coupe du Monde Team USA is excited to announce the appointment of its new Executive Board, ushering in a new chapter for the team. This board features a distinguished group of pastry professionals who bring fresh perspectives and the invaluable expertise of alumni who have played pivotal roles in the
team’s rich history.
Today, February 28th is Celebrate National Chocolate Soufflé Day! So it is only fitting we pay tribute to this heavenly, delectable, timeless dessert. While this indulgence remains beloved, it tends to grace the menus of upscale restaurants more frequently nowadays. Crafting a soufflé is a culinary challenge requiring precision. Numerous elements must align for that…
A viennoiserie or dessert made with puff pastry is one of the most delicious things on the planet. It’s ethereal, light, buttery, and crunchy. Yes, the flaky layers get all over your clothes and the table, but that is part of the experience. Besides, who hasn’t poked their fingers on the crumbs and shards and…
Starting around Christmas and running through the Feast of the Epiphany (January 6), the French celebrate with a variety of traditional dishes. One of them is a Galette des Rois or King Cake. Following tradition, a Galette des Rois is traditionally served as dessert on the Feast of the Epiphany, signifying the conclusion of the…
During the last day of Club Coupe du Monde Team USA’s three-day course held at L’Ecole Valrhona in Brooklyn, New York, the twelve pastry chefs produced the concluding components for the plated desserts and centerpieces. Once finished, the chefs, along with Team USA, collaborated to assemble the centerpieces and presented the tasting desserts on a…
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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