En-Ming Hsu, a world-renowned pastry chef, has carved out a career that is as impressive as it is diverse. A graduate of the prestigious Culinary Institute of America, Hsu’s journey began in the elite kitchens of Lespinasse restaurant at New York City’s St. Regis Hotel and Patisserie Café Didier in Washington, D.C
Ewald Notter, born in Switzerland, is a globally renowned pastry chef, chocolatier, and confectionery artist whose name is synonymous with excellence in the world of modern pastry. His journey from a young pastry enthusiast to a towering figure in the industry has been marked by groundbreaking achievements and an unwavering dedication to his craft. Notter’s…
Chef Laurent Branlard, recently appointed as International Judge and Head Coach for Club Coupe du Monde Team USA, is the current Executive Pastry Chef at Seminole Hard Rock Hotel & Casino Hollywood. With over 25 years of experience in the hospitality and food and beverage industry, Chef Laurent has built a career distinguished by his exceptional skill in patisserie. His expertise, recognized internationally, is a testament to his enduring passion for the culinary arts and his commitment to excellence.
The enduring popularity of the ice cream sandwich is celebrated annually on August 2nd, National Ice Cream Sandwich Day. This frozen confection, born from the ingenuity of street vendors over a century ago, continues to delight dessert lovers of all ages, proving that sometimes the simplest ideas can become timeless classics.
This past June teams from six countries – Mexico, Paraguay, Colombia, Chile, Argentina, and Canada competed at the Americas Continental Selection in New Orleans for a spot at next January’s Coupe du Monde de la Pâtisserie in Lyon, France. Each team had to create three tastings – a frozen dessert, a pastry creation, and 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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