- KEY FIGURES
Pastry is emerging in the contemporary world. The desserts are now combining their sensitivity to technicality, to the new architectural and sensory expressions. Nothing stops the sweet creators of the 21st century. And since the world is moving on, the Pastry World Cup is changing dimension, with a completely rethought universal identity. Product sourcing, natural tastes, precise gestures, team spirit are combined for a intense and visionary baking experience.
A HUMAN COLLECTIVE ROAD
They are 4 among the most promising members of their country, a team president who participates in the tasting events and three candidates who work tirelessly for 10 hours to make both chocolate desserts to share, frozen desserts, restaurant desserts and two sculptures, one in chocolate and the other in sugar.
Over a 2-year cycle, after 50 national and 5 continental selections, more than 20 nations are meeting at Sirha Lyon, for the Grand Final of the Pastry World Cup.
- 1989 : Pastry World Cup’s 1st edition
- 1993 : Introduction of the dessert on a plate
- 2006 : Creation of the Asian and European Pastry Cup
- 2008 : Creation of the Copa Maya - Selection contest for Latin America
- 2011 : Creation of the African Pastry Cup
- 2015 : Introduction of a whole bloc of sculpted Valrhona chocolate
- 2019 : Pastry World Cup celebrates its 30th anniversary, and a new President: Pierre Hermé
- 2020: Creation of Middle East selection
- 2021: end of the TOP 3
Pastry world cup is a network of players who share unanimity :
EXCELLENCE : Seeks perfection through its art and technique
RESPONSABILITY : Enhances the product while respecting the living
INNOVATION : Express passion through limitless creativity
EMOTION : Provokes sensory wonder through his/her desserts
PRIDE : Represent and defend the colours of his/her country
COMPETITIVENESS : Represent and defend the colours of his/her country
FRATERNITY : Puts the individual at the service of other
EXPERIENCE : Give the best of yourself for the contest of your life
UNIVERSALITY : Express all the pastry sensibilities
VOLUNTARILY : shares its know-how with current and future generations
AMBASSADOR : Disseminates the values of the competition through its interpersonal skills and know-how
Are you a chef and would you like to represent your country in the Pastry World Cup?
Do you want to set up a Pastry World Cup Club in your country?
In September 2019, Pierre Hermé becomes the new President of the Pastry World Cup. His ambition is: "to enhance the profession, promote the transmission and excellent know-how of the Pastry World Cup, while giving a new, more committed and responsible impetus".
“To respond to the lack of information and transparency on raw materials, their origins and their impact on health, it is necessary to put seasonality, biodiversity and respect for the land back at the heart of pastry making. We must realize that nature is our main working tool and that the decisions we make today will allow us to work better tomorrow." Claire Heitzler
A new International Organization Committee
The International Organizing Committee is at the origin of the basis of the competition rules. On the day of the competition, they ensure that the competition runs smoothly and ensure that the candidates comply with the rules and the criteria for ratings by the jury.
- Julien ALVAREZ
- Quentin BAILLY
- Sébastien BOUILLET
- Christelle BRUA
- Alain CHARTIER
- Patrick CHEVALLOT
- Claire DAMON
- Sophie DE BERNARDI
- Jérôme DE OLIVEIRA
- Laurent LE DANIEL
- Johanna LE PAPE
- Christophe MICHALAK
- Angelo MUSA
- Philippe RIGOLLOT
- Marc RIVIÈRE
- Eric VERGNE.
Among the participating countries the team from Malaysia composed by Wei Loon TAN (sugar specialist), Otto TAY (chocolate specialist) and Ming Ai LOI (ice specialist) has won for the first time Pastry World Cup in Lyon, impressed the jury thanks to a most creative and surprising performance.
Vase de Sèvres prize: Malaysia also obtained the best marks in the Tasting and was presented with the prize offered by the President of the French Republic.
Wei Loon TAN
Ming Ai LOI