Team USA 2021 Tryout

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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 2021.

The Jury will be led by Chef Ewald Notter, World Pastry Cup gold medalist member of Team USA 2001.

The competition will be held on February 27-28 at the Secchia Institute for Culinary Education (located in the Wisner-Bottrall Applied Technology Center) at Grand Rapids Community College. It will feature both sugar and chocolate competitions where chefs create centerpieces and chocolate cakes. The competition will be open to the public from 10 a.m. to 6 p.m. on Friday, February 28, 2020.

About the World Pastry Cup

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.

 

President of the Jury

Ewald Notter photo in black & white

Dote Coffee Bar, Bellevue/Seattle

Chef Ewald Notter has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.

In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.” He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame.

Ewald continues to teach and coach internationally, all while publishing highly respected books on his craft.

President of the Jury

Ewald Notter photo in black & white

Dote Coffee Bar, Bellevue/Seattle

Chef Ewald Notter has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.

In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.” He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame.

Ewald continues to teach and coach internationally, all while publishing highly respected books on his craft.

Ewald Notter photo in black & white

President of the Jury

Dote Coffee Bar, Bellevue/Seattle

Chef Ewald Notter has won numerous awards, including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001, he won the gold medal with the US Team at the Coupe du Monde in Lyon, France, receiving the highest score ever recorded in sugar work.

In 2003, Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.” He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame.

Ewald continues to teach and coach internationally, all while publishing highly respected books on his craft.

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