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The World Pastry Cup is simply the most prestigious stage for pastry art on the planet. This unique competition was created by the legendary Chef Gabriel Paillasson over 30 years ago. Currently chaired by Pierre Hermé, it brings together teams from all over the world, with a Grand Finale at the SIRHA in Lyon (France) every two years. Though Canada has been represented years ago, Chefs Canada is thrilled to have been asked to represent this team for the 2022 competition.
Meet Team Canada 2022:
TEAM PRESIDENT
Daniel Garcia |
TEAM CAPTAIN | CHOCOLATE
Alexandrine Grégoire-Guindon |
TEAM SUGAR
Patrick Bouilly |
UNDERSTANDING THE COMPETITION
Nowhere else in the world of culinary arts will you find such a concentration of talent, competitive rivalry and exquisite cookery than at the World Pastry Cup. As the sweet counterpart of the Bocuse d’Or, the competition showcases the best talents from around the world, putting in the spotlight the best pastry chefs from around the world. Eager to win the title of “World Pastry Champion”, the event is a window into the latest trends and techniques and is a testament to the best and brightest creative minds of the pastry world.
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QUALIFICATIONEvery participating country sends a team of 3: a master of ice carving and ice cream, an eminent chocolatier, and a sugar specialist. After passing the continental rounds, 20 finalist countries access the Grand Finale.
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When their turn comes, the candidates perform side by side, each focusing on his or her own specialty, in order to prepare a buffet of desserts representative of their country. The resulting creations are then presented on three showpieces made of sculpted ice, chocolate and sugar, which serve to display a frozen dessert, a chocolate dessert, and a plate of desserts typical of the country represented.
When the different dessert are finally ready, the time comes for the tasting assessment and marking. This is performed by a jury which consists of the very best pastry cooks in the world. The jury members first review the desserts compositions with a critical eye, before setting their taste buds to work in order to decide between the teams. This parade of maestros is quite impressive, and the supporters continue to cheer on from the stands. After two days, the final decisions are made. Although presentation is an important criterion, taste is the key factor in the judging process.
When the different dessert are finally ready, the time comes for the tasting assessment and marking. This is performed by a jury which consists of the very best pastry cooks in the world. The jury members first review the desserts compositions with a critical eye, before setting their taste buds to work in order to decide between the teams. This parade of maestros is quite impressive, and the supporters continue to cheer on from the stands. After two days, the final decisions are made. Although presentation is an important criterion, taste is the key factor in the judging process.
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