USA World Pastry Cup Team to Train at L’Academie de Cuisine

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L’Academie de Cuisine has been named the Training Center for the United States World Pastry Cup Team. The USA World Pastry Cup Team competes every two years at the Coupe du Monde de la Patisserie in Lyon, France, the Olympics of the culinary world. L’Academie will also host the National Competition, where twelve finalists will compete for the three slots on the USA World Pastry Cup Team.

Francois Dionot, Founder and Director of L’Academie de Cuisine, announced today that L’Academie has become the Training Center for the United States World Pastry Cup Team. The USA World Pastry Cup Team competes every two years at The Coupe du Monde de la Patisserie in Lyon France. In the gastronomic world, these competitions are the Olympics of culinary achievement and excellence. They are watched closely by chefs and restaurateurs worldwide.

Chef Dionot said, "I am honored that the team has chosen L’Academie de Cuisine for their training site. This year has been an exceptionally exciting time for L’Academie and it is capped off by the opportunity to host the pastry stars of the United States as they train to challenge the finest pastry chefs around the globe."

L’Academie de Cuisine will host the United States National Competition on October 8, 2005 at their professional school in Gaithersburg, Maryland, just outside of Washington, DC. Twelve finalists will compete to determine the selection for the three-person Team USA that will compete for the World Pastry Cup to be held January 21 and 22, 2007 in Lyon, France.

Dubbed the "most delectable competition in the world", the Coupe du Monde de la Patisserie brings together the world's premiere pastry chefs from 22 countries to participate in the two-day event in Lyon, France. Each country presents a team of three people selected during a national heat: a pastry-cook, a chocolate maker and an ice-cream maker/ice-sculptor.

The purpose of the Coupe du Monde de la Patisserie is not only to highlight the skills and new gastronomical ideas of some of the world’s finest pastry chefs, but to inspire and share with others. The World Pastry Cup teams will demonstrate their creativity and technical skills in the making of:

     •    a chocolate dessert

     •    a fruit and ice-cream dessert presented on an ice sculpture base

     •    a typical plated dessert from their country

Chef Roland Mesnier, the former pastry chef for the White House, is the Honorary President of World Pastry Cup Team USA. Mesnier, who retired from the White House in July 2004, created the acclaimed Pastry Arts Program for L’Academie de Cuisine in 1978 and taught at the school until 1988. This summer, he joined the L’Academie teaching staff once again.

Anil Rohira, Associate Professor in L’Academie de Cuisine’s professional pastry arts program, participated at the 2003 World Pastry Cup. As Team USA captain, Chef Rohira blew the competition away with his spectacular artwork and won the title of "Best Sugar Showpiece."

To learn more about the USA National Competition at L’Academie de Cuisine, where Team USA will be selected for the 2007 World Pastry Cup, visit http://www.lacademie.com or call 301-670-8670.

L'Academie is also currently accepting applications for the October 2005 and January 2006 Culinary Arts and Pastry Chef programs. To apply online, visit http://www.lacademie.com. Class schedules, financial aid options, and special programs for home cooks can also be found at the school’s website. The professional career training programs are now offered four times a year in January, April, July and October.

About L'Academie de Cuisine

In 2005, L’Academie de Cuisine was named one of the "Top Ten" culinary schools in the United States and Canada. For over 29 years, L'Academie de Cuisine has been the premier source of talent for fine-dining establishments in the nation’s capital. Founder and Director Francois Dionot created a small, private school where students could learn classic French techniques to become skilled culinary professionals. It has become a nationally known award-winning school that has produced many of the exceptional chefs and pastry chefs in the Washington, DC area and throughout the United States.

About Coupe du Monde de la Patisserie

The World Pastry Cup teams have nine hours to create a world class impression. The pieces will then be marked for their taste and artistic quality by a panel of 22 international judges - one from each participating country. Created in 1989, the World Pastry Cup is now considered the flagship event in the profession.

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Barbara Cullen
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