So far, we have taken a detailed look at two of the four dessert presentations Club Coupe du Monde Team U.S.A. created for this year’s Coupe du Monde de la Pâtisserie. Now we’re going to take a close look at Team U.S.A.’s Frozen Lollipops entry. According to the official rules, each team must create 36…
The Coupe du Monde de la Pâtisserie, a two-day competition, will take place on January 20, 2023, in Lyon, France. Twenty teams from around the world will participate, vying to be named the best pastry chefs in the world. In order to compete in the Coupe du Monde de la Pâtisserie, each team will be…
At the Americas Continental Selection, which was held this past July in Santiago, Chile, each team needed to create confections in three categories. Previously, we covered two of Team U.S.A.’s three tasting presentations based on their theme – Casino: “Lucky Sevens,” the frozen dessert; and “Sleight of Hand,” the restaurant-style plated dessert. Now we will…
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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