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,…
Born and raised in Dayton, Ohio, Chef Mary Cech has had a long and storied career as a pastry chef. After graduating from the International Pastry Arts Center in Bedford Hills (White Plains), New York in 1986, Mary not only went back into the baking industry as a pastry chef. Her culinary career took her…
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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