CHEFS CANADA
  • ABOUT US
  • A PROPOS
  • TEAMS
    • BOCUSE D'OR TEAM CANADA
    • WORLD PASTRY CUP TEAM CANADA
    • PÂTÉ CROÛTE WORLD CHAMPIONSHIP TEAM GREGORY FAYE
    • HALL OF FAME
    • AMBASSAD'OR LIST
    • IN THE NEWS
  • LES ÉQUIPES
    • BOCUSE D'OR ÉQUIPE CANADA
    • COUPE DU MONDE DE PATISSERIE ÉQUIPE CANADA
    • CHAMPIONNAT DU MONDE DE PÂTÉ CROÛTE ÉQUIPE GREGORY FAYE
    • LES LÉGENDES
    • NOS AMBASSAD'OR
  • CHEFS ACADEMY
  • CHEFS ACADEMIE
  • SERVICES
    • CAREER MANAGEMENT
    • RESTAURANT CONSULTING
    • CUSTOM DESIGN
  • SERVICES
    • GESTION DE CARRIÈRE
    • CONSULTATION
    • DESIGN SUR MESURE
  • PRODUCTS
  • PRODUITS
  • CONTACT
  • CONTACT
Picture

TEAM CANADA


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 2023 competition. More information about our National trio to be released soon.

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.
Picture
Picture

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. 
Picture
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.
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
CONTACT

COPYRIGHT © 2020-2021 CHEFS CANADA INC. ALL RIGHTS RESERVED. TOUS DROITS RÉSERVÉS.
  • ABOUT US
  • A PROPOS
  • TEAMS
    • BOCUSE D'OR TEAM CANADA
    • WORLD PASTRY CUP TEAM CANADA
    • PÂTÉ CROÛTE WORLD CHAMPIONSHIP TEAM GREGORY FAYE
    • HALL OF FAME
    • AMBASSAD'OR LIST
    • IN THE NEWS
  • LES ÉQUIPES
    • BOCUSE D'OR ÉQUIPE CANADA
    • COUPE DU MONDE DE PATISSERIE ÉQUIPE CANADA
    • CHAMPIONNAT DU MONDE DE PÂTÉ CROÛTE ÉQUIPE GREGORY FAYE
    • LES LÉGENDES
    • NOS AMBASSAD'OR
  • CHEFS ACADEMY
  • CHEFS ACADEMIE
  • SERVICES
    • CAREER MANAGEMENT
    • RESTAURANT CONSULTING
    • CUSTOM DESIGN
  • SERVICES
    • GESTION DE CARRIÈRE
    • CONSULTATION
    • DESIGN SUR MESURE
  • PRODUCTS
  • PRODUITS
  • CONTACT
  • CONTACT