Since the general public – and even some pastry professionals – are not familiar with the Coupe du Monde de la Pâtisserie, we have been breaking down every component and – hopefully, giving a better explanation of what it is and what these pastry chefs go through during the process. Restaurant-style Desserts The restaurant-style dessert…
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…
Previously in Part One, we covered a brief history of the Coupe du Monde de la Pâtisserie, how the teams are selected, and what they should expect at this year’s competition. Part Two discussed who the judges are, the judging process, and how each category is scored. In Part Three of our continuing series of…
In this eight-part series, we are looking at all the components that make up the Coupe du Monde de la Pâtisserie competition. This biennial competition takes place during the odd years in Lyon, France. Most Americans are not familiar with this major food event, let alone know that since 1989, when the competition started, a…
Virtually everyone is shocked to learn that the United States has its very own pastry team. They are even more surprised – and then fascinated – to learn that there is a prestigious pastry competition held in Lyon, France where pastry chefs compete against the very best pastry chefs in the world. “Despite the Pastry…
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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