The best pastry chefs and cooks from all over the U.S. will be showcased during an event that will bring together the two continental selections of the biggest international culinary and pastry competitions, as the Americas selection of the Coupe du Monde de la Pâtisserie will be followed by that of the Bocuse d’Or Americas.
“The United States is one of the world’s most important pastry place where many popular desserts, such as cookies, brownies, cheesecakes and pecan pie, the classic of Louisiana gastronomy. To be able to count on the hospitality of The New Orleans is a privilege, but also an opportunity to showcase the diverse culinary heritage of the entire region,” as the president of the Coupe du Monde de la Pâtisserie Pierre Hermé explains.
Tests
Each team, made up of one chocolate and one sugar candidate, will have 5h30 to create 16 tasting desserts: 3 frozen dessert with Capfruit fruit purees, 3 cheesecake revisited, 8 restaurant style desserts incorporating a hot chocolate soufflé Valrhona, two artistic pieces (sugar and chocolate), and one buffet.
The competing teams are Argentina, Canada, Chile, Colombia, Mexico, and Paraguay.
On June 12th and 13th, 9 chefs and their commis chefs will compete for a place to represent their country at the Bocuse d’Or Grand Final, under the eyes of Emeril Lagasse, Honorary President of this Americas selection. The running teams: Argentina, Bolivia, Canada, Chile, Colombia, Guatemala, Mexico, United States, and Venezuela.