The Coupe du Monde de la Pâtisserie, a biennial pastry competition, is less than 16 weeks away. Throughout this year, the organization has been holding continental selections around the world to select the countries who will be competing in the grand finale this January in Lyon, France. The organization has stated that they will also…
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…
The Coupe du Monde de la Pâtisserie has recently introduced two new dessert categories – Frozen Lollipops and Restaurant-Style Desserts, at the continental selections and the grand finale. Playing off their theme of “Casino,” this past July, Team U.S.A. presented “Sleight of Hand,” their Restaurant-Style dessert presentation at this year’s Americas Continental Selection in Santiago,…
Last month, Club Coupe du Monde Team U.S.A. participated in the Americas Continental Selection in Santiago, Chile. The U.S.A. competed against six other countries for one of three qualifying spots representing the Americas at the Coupe du Monde de la Pâtisserie next January in Lyon, France. Although the Coupe du Monde de la Pâtisserie has…
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…
The mission of Club Coupe du Monde Team USA encompasses the exploration and progress in both the artistic and scientific realms of food preparation and food service. Biennially, the Club actively seeks and recognizes America’s top pastry culinary educators, researchers, and food service professionals. These exceptional individuals are chosen to represent the United States and compete against the world’s finest pastry chefs at the Coupe du Monde de la Pâtisserie in Lyon, France.
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, extend shelf life, 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.
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.
