Since 1989, the Coupe du Monde de la Patisserie, created by Gabriel Paillasson has become a landmark event in pastry art. worldwide, federating the trade and revealing new talents and innovations. It is the only contest that is organised by professionals in the pastry trade for professionals in the trade.
On January 25th & 26th, 2015, around 22 teams of pâtissiers from the five continents will compete in a frantic atmosphere in an attempt to win the Coupe du Monde de la Patisserie. Held for the 14th time in the context of Sirha – World Hospitality & Food Service Event – which takes place at Eurexpo in Lyon.
Every 2 years, the Coupe du Monde de la Patisserie aims to bring together the world’s pastry making elite competing in 12 contest kitchens set up to accommodate the candidates. Just a few meters from the audience, the teams, composed of a patissier, a chocolatier and an ice-cream specialist, will defend the colours of their respective countries, cheered on by the enthusiastic public.
Following an exciting and impassioned competition in Geneva on January 26th of this year, Barry Johnson – Rococo Chocolate – and Nicolas Belorgey – Cordon Bleu London- representing the United Kingdom, have won the European Cup, continental round to the world cup. They were tasked with creating two fruit desserts, nine identical desserts and a sugar and chocolate sculpture. Themed on The Lion King, the team produced their fruit desert based on the Lyceum Theatre where the musical is being performed. The plated desert is a visual image of The Circle of Life, the chocolate sculpture is of Simba, The Lion King and the sugar sculpture is a colourful depiction of Zazu.
Martin CHIFFERS – President
Since being the President of the UK Pastry Team and winning the European Pastry Cup in 2012/2014 with highest points in chocolate, sugar buffet presentation and taste for the second consecutive time, it is a great testament for the UK Pastry industry.
I am very pleased to announce that the UK Pastry Team competing for the World Pastry Cup in Lyon Jan 2015 will consist as follows:
President / Team Coach – Martin Chiffers – International Consultant Patissier – Chocolatier | “CHIFFERS” Mitsukoshi Ginza Tokyo.
Team Captain / Candidate Chocolate: Barry Johnson – Principal Chocolatier Rococo Chocolates Ltd
Candidate Sugar: Javier Mercado – Pâtisserie Teaching Chef – Le Cordon Bleu London
Candidate Ice: Nicolas Belorgey -Pâtisserie Teaching Chef – Le Cordon Bleu London
Candidate Reserve: Andrew Blas – Executive Pastry Chef Café Royal Hotel
I am confident that the selected team will work hard to represent the UK at the world’s most prestigious and recognised pastry competition Coupe du Monde de la Pâtisserie 2015 and I am looking forward to the amazing challenge ahead.
Its great to have Javier Mercado back on the team and with Javier and Nicolas having already experienced this challenge together in 2013 it only adds to our strength.
Barry Johnson will now assist in organising the team and training schedules over the next 10 months and with the support of Andrew Blas as a reserve candidate, who had already given an immense amount of support for Geneva, we are looking very strong contenders
Barry JOHNSON – Captain and candidate chocolate:
I was thrilled to win the UK Pastry Open 2013 and then go on to Captain the UK team to first place at the European Cup 2014. There aren’t that many competitions where you get to represent your country in the culinary world. We have built a strong team over the last few years with Martin Chiffers as president and coaching us. I’m delighted to have Javier back on the team and with his and Nicolas’s experience and a lot of hard work ahead of us I feel confident we will do our country proud.
Javier MERCADO – candidate sugar:
I was honoured when asked by President Martin Chiffers to represent the country as the third team member for the Coupe du Monde de la Pâtisserie 2015, and proud to represent the country one last time. Having competed and represented Great Britain at the World Pastry cup in both 2011 and in 2013, I bring to the team experience, a good work ethic and a positive attitude outlook.
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