L’Ecole Valrhona Brooklyn proudly announces the appointment of Chef Luke Frost as the Executive Pastry Chef – North America, marking a significant milestone for the renowned French chocolate manufacturer. With a distinguished career spanning renowned establishments such as the Savoy Hotel Group in London and Le Manoir aux Quat’Saisons in Oxfordshire, Luke brings a wealth…
In this installment of “Meet the Chef,” we are delighted to introduce Chef Ewald Notter. Ewald boasts global acclaim as a pastry chef, and since 1991, he has been an integral member of Club Coupe du Monde Team USA. Read our story on The Basics of Pastry: Essential Tools Needed for Sugar and Pastillage Work.…
While pastry chefs might wish to claim Pi Day solely for pies, the truth is, it’s dedicated to the mathematical constant π. Pi, approximately equal to 3.14159, represents the ratio of a circle’s circumference to its diameter. Given that pies are often circular in shape, it’s fitting that we have embraced this day as our…
Less than 10 months remain until the 2025 Coupe du Monde de la Pâtisserie. Currently, the Continental Selections are in progress to ascertain which countries will secure a place to compete against the world’s finest pastry chefs next January in Lyon, France. The European Selection took place in France this past January, with France, Italy,…
Today, February 28th is Celebrate National Chocolate Soufflé Day! So it is only fitting we pay tribute to this heavenly, delectable, timeless dessert. While this indulgence remains beloved, it tends to grace the menus of upscale restaurants more frequently nowadays. Crafting a soufflé is a culinary challenge requiring precision. Numerous elements must align for that…
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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