For the second of the three artistic creations or centerpieces, each team must present a chocolate artistic creation and Valrhona chocolate block. As with the sugar artistic creation, the chocolate centerpiece, including the base, can be no more than 165 cm or 5.4 feet in height. The non-edible base, which each team is required to…
Up to this point, we have been discussing the process, rules, and regulations each team must adhere to for each of the four tasting tests. Now, we are going to cover the three artistic creations or centerpieces that must accompany the desserts on the buffet table. The competitors must create three centerpieces: one made from…
Since the general public – and even some pastry professionals – are not familiar with the Coupe du Monde de la Pâtisserie, we have been breaking down every component and – hopefully, giving a better explanation of what it is and what these pastry chefs go through during the process. Restaurant-style Desserts The restaurant-style dessert…
In Part Four of this series, we are covering the frozen desserts & frozen lollipop tasting tests. The Frozen Dessert category has been a part of the competition since the beginning, but the Frozen Lollipops are a new addition this year. Frozen Dessert Similar to the Whole Chocolate Cake/Dessert to Share test, the competitors must…
Previously in Part One, we covered a brief history of the Coupe du Monde de la Pâtisserie, how the teams are selected, and what they should expect at this year’s competition. Part Two discussed who the judges are, the judging process, and how each category is scored. In Part Three of our continuing series of…
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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