A native of Texas, Robert “Buttercup” Nieto began his career as a line cook at the Corpus Christi Country Club after receiving his cooking and baking certificate from Del Mar Community College. Although he started as a line cook, Robert always had a thing for sweets.
Concluding our celebration of International Chocolate Day – although for us every day is Chocolate Day – we are featuring a recipe from Chef En-Ming Hsu, who was not only a member of the 2001 Gold Medal-winning US Pastry Team but was also a coach of the 2005 Bronze Medal-winning US Team. Along with team…
As we continue to celebrate International Chocolate Day, we are featuring two recipes from former Club Coupe du Monde Team USA participants. The first recipe comes from Chef Robert Nieto – a dark chocolate budino with blueberries and basil. Chef Nieto was part of the 2017 team which also included Chefs Bill Foltz, Victor Dagatan,…
Born and raised in Dayton, Ohio, Chef Mary Cech has had a long and storied career as a pastry chef. After graduating from the International Pastry Arts Center in Bedford Hills (White Plains), New York in 1986, Mary not only went back into the baking industry as a pastry chef. Her culinary career took her…
Marshmallow has been a favorite sweet treat for many people around the world. Roasting marshmallows over a campfire or an open fire is a popular backyard tradition in the United Kingdom, North America, New Zealand, and Australia. S’mores are a favorite dessert in the United States and Canada, particularly during the summer months. Today is…
The mission of Club Coupe du Monde Team USA encompasses the exploration and progress in both the artistic and scientific realms of food preparation and food service. Biennially, the Club actively seeks and recognizes America’s top pastry culinary educators, researchers, and food service professionals. These exceptional individuals are chosen to represent the United States and compete against the world’s finest pastry chefs at the Coupe du Monde de la Pâtisserie in Lyon, France.
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, extend shelf life, 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.
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.
