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.
Pastry World Cup: creativity and responsibility in pursuit of culinary delights
Honorary President - Cédric Grolet
© Calvin COURJON
With 20 years of experience, Cédric Grolet, one of France's pastry prodigies, was awarded Best Pastry Chef in the World in 2018. After five years at Maison Fauchon Paris, he joined the kitchens of the Le Meurice palace in 2011, then headed by Yannick Alléno, and in 2019 opened his famous Cédric Grolet Opéra boutique in Paris. Since 2022, his pastries have also been exported internationally with the opening of his boutique Cédric Grolet at the Berkeley, in London.
As a perfect representation of contemporary pastry, it is completely natural that he will put his commitments at the service of the candidates during the 2023 Grand Finale of the Pastry World Cup.
“It is above all a source of pride for me to be the Honorary President of this Pastry World Cup, but also a huge responsibility'', he says. “I have to be 100% present and available for all these candidates from all over the world.”
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