Club Coupe du Monde U.S.A. received and reviewed applications from pastry chefs from around the country to compete for a spot on Team USA in the next Coupe du Monde de la Pâtisserie (World Pastry Cup) in Lyon, France in January 2019.
The competition was held on August 14-15 at the Secchia Institute for Culinary Education at Grand Rapids Community College. It featured both sugar and chocolate competitions where chefs create centerpieces and chocolate cakes. The competition was open to the public from 10 a.m. to 6 p.m. on Tuesday, August 15, 2017.
There was also a livestream for those unable to make it in person.
For Pastry Team USA 2019, Victor Dagatan had already selected as the ice carver prior to the tryout competition. Olivier Saintmarie was chosen as the chocolate chef, Nicolas Chevrieux was chosen as sugar sculptor, and Jordan Snider was selected as the alternate.
Table of Contents
About the Competition
Club Coupe du Monde U.S.A. is honored to host Chef Gabriel Paillasson, M.O.F., founder of the Coupe du Monde de la Pâtisserie, who will preside over the jury of the National Selection of Team USA 2019.
“No one has done as much as Chef Paillasson to promote our craft and to elevate the standard of the profession,” said Gilles Renusson, pastry chef professor at Grand Rapids Community College and president of Club Coupe du Monde U.S.A.
This was the second time the Secchia Institute for Culinary Education at Grand Rapids Community College welcomed this giant of the profession to Grand Rapids. During his first visit in 2010, he presided over the jury which selected the U.S. team that competed in the 2011 Coupe du Monde de la Pâtisserie.
In 2019 the Coupe du Monde de la Pâtisserie will celebrate its 30th anniversary. The Coupe du Monde de la Patisserie is recognized around the world as the most prestigious Pastry Competition. Every two years in Lyon, France, the 22 best national teams are invited to participate in this two-day event during which the competitors create stunning chocolate, sugar, and ice carving centerpieces. Because the goal of this competition is to promote both art and pastries, each team must present a chocolate “entremet’ (French for cake), an entremet glace (Frozen ice cream torte), and a plated dessert.
The United States of America is the only country which has participated in all previous editions of the Coupe du Monde de la Pâtisserie. Team USA won Bronze medals in 1995, 1999, 2005 and 2015, the Silver medal in 1997, and the Gold medal in 2001.
The candidates competing in the chocolate category are:
- Thierry Aujard, Executive Pastry Chef And Owner, SWEET PROSPERITY BAKERY, East Norriton, PA
- Francois Behuet, Executive Pastry Chef, PETROSSIAN, New York, NY
- Robert Nieto, Executive Pastry Chef, JACKSON FAMILY WINES, Fulton, CA
- Olivier Saintemarie, Executive Pastry Chef, J.B.I. INC., LES CHEFS DE FRANCE, Lake Buena Vista, FL
The candidates who will compete in the sugar art category are:
- Nicolas Chevrieux, Executive Pastry Chef, JEAN-PHILIPPE PATISSERIE at ARIA and The BELLAGIO in Las Vegas, NV
- Jordan Snider, Executive Pastry Chef, FAIRMONT GRAND DEL MAR, San Diego, CA
The following judges selected the two remaining members and one alternate of Team USA 2019:
- Gabriel Paillasson, M.O.F. – Founder of the Coupe du Monde de la Pâtisserie
- Roland Mesnier – Former Executive Pastry Chef of the White House and former manager of Team U.S.A.
- Roy Pell
- Christophe Feyt
- Laurent Branlard
- Sylvain Leroy
- Derek Poirier
The two winners were announced at a cocktail reception and awards ceremony at 7 p.m. August 15 in the Imperial Ballroom at the Amway Grand Plaza Hotel.
Invitations were sent to Club Coupe du Monde USA’s mailing list on August 3.
A limited number of tickets are available for the public for $65 each.
Most of the event will be held at Secchia Institute for Culinary Education at Grand Rapids Community College, however, the Awards Ceremony and reception will be held in the Imperial Ballroom at Amway Grand Plaza Hotel.
Click on the map above for location details.
Rule Book for particpants
For the previous version of this page, check out our tryout blog post category.