Chuck Mirarchi is a versatile and accomplished Public Relations expert, whose career has seamlessly blended his passion for the culinary arts with strategic communications. As the current Communications Director for Club Coupe du Monde Team USA, Mirarchi has become an influential figure in promoting the U.S. World Pastry Cup Team on both national and international stages.
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
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.
Every year on 27 July, we celebrate National Crème Brûlée Day. This rich custard dessert topped with a contrasting layer of hard caramel, has a history that is both intriguing and somewhat contested. Its origins are often debated, with claims from France, England, and Spain each staking their own claim to this decadent dessert. Before…
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.
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 the sharing, the exploration, the vision and the advancement of both the artistic and scientific realms of the Pastry Arts.
The Club seeks, recognizes and supports 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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