More than ever, in line with the new societal challenges, the Pastry World Cup is renewing itself. Pierre Hermé, President of the competition since 2019, reaffirms its ambitions and challenges, and its need for diversity
THE 2021 EDITION IS INTENDED TO BE MORE ATTUNED WITH TODAY'S WORLD. IS GENDER EQUALITY PART OF THESE COMMITMENTS?
WHO ARE THE WOMEN PASTRY CHEFS ENTERING THE COMPETITION?
An all-male committee is no longer relevant. It is not in line with the reality of today's profession. With this new committee, I wanted to set the tone. First of all, by surrounding myself with two vice-presidents, a first in the history of the Pastry World Cup.
Claire Heitzler is carrying a big challenge: to transform the Pastry World Cup into a more responsible competition at all levels. As for Frédéric Cassel, with his long experience as President of Relais et Dessert, his mission is to take advantage of his perfect knowledge of all the workings of our profession.
It was logical to form a committee with representatives of the trade such as Claire Heitzler, Claire Damon, Sophie de Bernardi, Christelle Brua, Johanna Le Pape. For me, they are examples that inspire the new generations.
THIS YEAR, A NEW COMMITTEE IS TAKING OVER FROM THE ONE THAT HAS BEEN WORKING FOR THE PASTRY WORLD CUP FOR OVER 30 YEARS.
WHAT ARE ITS AMBITIONS?
In 2019, Gabriel Paillasson has placed his trust in me by offering me the Presidency of the Pastry World Cup. For 30 years, he and his Committee have brought the competition to the highest rank of world pastry events. I am very proud and honoured of this legacy.
As President, I am committed to giving a new direction to the Pastry World Cup. To do this, I wanted to surround myself with pastry chefs, chocolatiers and ice cream makers who embody the contemporary dimension of our profession, its universality. This profession has changed a lot in recent years. The public's perception and enthusiasm have contributed to giving it a different status.
The C.I.O and the C.I.S (International Strategic Committee) are composed of professionals with various backgrounds and experiences.
They have experienced the competitions, they are French or international, they work in boutiques, palaces or are consultants, they have lived abroad, they have an entrepreneurial, creative, visionary and innovative spirit.
With their experience, I want this new committee to work for an in conscience pastry, more virtuous: the raw materials, as well as their origin and production, are just as important as the production method.
WHAT NEW CHALLENGES DOES THE PASTRY WORLD CUP FACE?
The Pastry World Cup is the landmark event for a committed and responsible pastry-making, serving an assertive love for gourmet food, a vector of emotions. The world of pastry also has an essential role to play as a player in the transition. It must preserve its essence: taste, pleasure and love for good food. While acting better for the environment and the planet.
Thus, all our reflections and actions will be analysed to better preserve our natural resources. The Pastry World Cup is a unique opportunity for the players in the sector to assert their desire for transformation. It's also a very special moment for the transmission of values and intergenerational mobilisation.