PASTRY TEAM

The World Pastry Cup is simply the most prestigious stage for pastry art on the planet. This unique competition was created in 1989 by the legendary Chef Gabriel Paillasson and Valrhona. 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 2023 finale!

Meet Team Canada:

TEAM PRESIDENT
Daniel Garcia

SUGAR SPECIALIST
Patrick Bouilly

CHOCOLATE MASTER
Jacob Pelletier

KING OF ICE CARVING
Ross Baisas

Supported by numerous pastry chefs in the country, our team benefit from the expertise and knowledge of an exclusive advisory council of true mentors.
We are lucky and proud to count on the support of:

Chef Patrice Demers
Patrice Pâtissier, Montreal QC

Chef Christophe Bonzon
Chez Christophe, Vancouver BC

Chef Gaël Vidricaire
Gaël Vidricaire Pâtisseries, Québec BC

Chef Nadège Nourian
Nadège Patisserie, Toronto ON

Chef Dominic Fortin
Fairmont Château Whistler, Whistler BC

Chef Rodney Alleguede
Goûter, Toronto ON

TEAM CANADA REBORNS AFTER 15 ANS YEARS OF ABSENCE AND PARTICIPATES IN THE AMERICAS SEMI-FINALS IN SANTIAGO, CHILE

July 13, 2022 — After recently announcing the formation of a national pastry team, Chefs Canada is proud to announce that the team composed of Chef Alexandrine Grégoire-Guindon, Chef Patrick Bouilly and Chef Daniel Garcia have ranked in 5th position at the semi-finals in Santiago (Chile) today. Since the team has only been training secretly for the past few weeks, this is outstanding accomplishment and a testament to Canadian talent, creativity and mastery. Canada had not been represented at the World Pastry Cup for over 15 years! As the most prestigious stage for pastry art on the planet, and the sweet counterpart of the Bocuse d’Or, the competition is a window for the world to see Canadian culinary talent.

We’re still in shock, explains Team Captain Alexandrine Grégoire-Guindon. It was intense, these chefs are amongst the best of the best on the planet and it was a tremendous challenge to make so many creations in only five hours! Ultimately, Patrick, Daniel and I worked really well together and this was for all of us an opportunity of a lifetime!

After battling for more than 5 hours the team presented a Valrhona chocolate sculpture, a sugar sculpture, a restaurant chocolate dessert, a frozen dessert and 12 lollipops. A real culinary accomplishment!

Our team is supported by distinctive partners:

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.

QUALIFICATION

Every 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.

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, Valrhona 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 desserts 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. On top of awarding the best pastry chefs in the world, this competition is also a source of creative inspiration to the world!