American pastry is a fascinating blend of various cultural influences, showcasing a rich tapestry of flavors, techniques, and innovations. This diversity stems from the country’s history of immigration, technological advancements, and regional adaptations. American pastry techniques have evolved significantly, reflecting the unique contributions of different communities and the continuous quest for culinary excellence.
First things first, before we dive into the history of the macaron let’s get the most important thing out of the way – how to pronounce macaron vs. macaroon. Although both are equally delicious, the way it is said could mean the difference between happiness and (possibly) disappointment. If you are looking for a small…
In this installment of “Meet the Chef,” we are delighted to introduce Chef Ewald Notter. Ewald boasts global acclaim as a pastry chef, and since 1991, he has been an integral member of Club Coupe du Monde Team USA. Read our story on The Basics of Pastry: Essential Tools Needed for Sugar and Pastillage Work.…
While pastry chefs might wish to claim Pi Day solely for pies, the truth is, it’s dedicated to the mathematical constant π. Pi, approximately equal to 3.14159, represents the ratio of a circle’s circumference to its diameter. Given that pies are often circular in shape, it’s fitting that we have embraced this day as our…
Though marzipan might not have gained as much popularity in the United States, it is a delightful and sweet delicacy cherished in various regions worldwide. Today, on January 12, as we celebrate National Marzipan Day, we hope to change that perception. Marzipan throughout the world Serious Eats says that the origin of marzipan is often…
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
Copyright 2024 Club Coupe du Monde Team USA/Charles Mirarchi – All Rights Reserved
