Even though today is National White Chocolate Day, the very mention of white chocolate immediately draws people into one of two camps – those who love white chocolate and those who do not. Those who love it love it for the creaminess and taste and those that don’t almost always say that white chocolate is…
Chef En-Ming Hsu, a world-renowned pastry chef, boasts an extensive and impressive list of achievements. Graduating from the Culinary Institute of America in Hyde Park, New York marked the beginning of her illustrious career. On the Road to Becoming a Pastry Chef “For as long as I remember, I have had an interest in cooking…
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,…
Club Coupe du Monde U.S.A.’s purpose includes the study and advance of both, the art and the science of food preparation and food service. Every two (2) years the Club searches for and identifies America’s best culinary educators, researchers, and food service professionals. We challenge those willing to participate to create leading-edge advances in food preparation, taste combinations, shelf life extension, and presentation styling. We combine the participants’ talents, and present a team at the World Pastry Cup.
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.
