In a vibrant celebration of artistry and innovation, Chef Rubber has officially returned as a Silver Partner of Club Coupe du Monde de la Pâtisserie Team USA for the 2025–2027 competition cycle. The partnership renewal comes as Pastry Team USA intensifies its preparations for the upcoming Coupe du Monde de la Pâtisserie, the world’s most prestigious pastry competition held biennially in Lyon, France.
Surrounded by the delicate aroma of chocolate and the quiet rhythm of tempered sugar, Chef Stéphane Tréand, M.O.F., stands as one of the world’s most respected pastry artisans. With a career defined by technical mastery, artistic vision, and international acclaim, Chef Tréand has shaped generations of chefs while elevating the craft of pâtisserie to new heights.
In an industry where precision, artistry, and collaboration define excellence, long-standing partnerships often form the backbone of culinary achievement. One such alliance was recently reaffirmed when AUI Fine Foods, a pillar of the specialty foodservice industry, renewed its commitment as a Gold Partner of Club Coupe du Monde de la Pâtisserie Team USA. The announcement marks a powerful continuation of a relationship rooted in shared values, mutual respect, and a steadfast dedication to elevating the craft of pastry.
Club Coupe du Monde de la Pâtisserie Team USA is proud to announce that Chef Christophe Morel will serve as Honorary President of the Jury for the 2025 U.S. National Selection in Chicago. A globally recognized master chocolatier, Chef Morel brings decades of experience, artistry, and international prestige to this pivotal role as the team identifies the next generation of pastry talent to represent the United States on the world stage.
Club Coupe du Monde de la Pâtisserie Team USA has announced the jury for its 2025 National Selection, and the lineup reads like a who’s who of international pastry excellence. The event, which will take place in Chicago on Saturday, 6 September 2025, during the Chicago Baking & Pastry Forum at the Washburne Culinary and Hospitality Institute, marks a pivotal moment in the multi-year journey toward the most prestigious pastry competition in the world: the Coupe du Monde de la Pâtisserie in Lyon, France.