Coupe de Monde The Pastry World Cup 2011

So what is the "Coupe de Monde"?

Well rather like the Bocuse d'or, which this year, of course, with Simon Hulstone and the team the profile has been raised to a much more elevated level bringing this competition to a much wider audience than ever before. The Coupe de Monde is, in many ways, very similar to the Bocuse d'or, held in Lyon at SIRHA (Salon International de la Restauration de de l'HÃ´tellerie et de l'Alimentation), over two days the world's best teams of pastry chefs will compete against each other in a live format competition. The competition first gained prominence in 1989 having been introduced by French Pastry Chef Gabriel Paillasson, this was two years after the first Bocuse in 1987. This is not the first year that Great Britain has taken part, in fact, in the past both William Curley and Tony Hoyle have represented the UK at the Coupe de Monde, although sadly like so often, at major events and world competitions, the UK, has despite great commitment and dedication from the team, sadly as a nation have failed to support the team, in terms of resources, time and exposure to any great level, and all too often we've been the poor relation to many of our European neighbours, does that sound familiar?

This year our team is headed by Beniot Blin MCA and Executive Pastry Chef at Raymond Blanc's Le Manoir aux Quat Saisons, Beniot who is the president, of the team, is also acting as coach. The other team members are: Chris Loader (Capitan) Westminster College Johannes Bonin Head Pastry Chef HélÃ¨ne Darroze at the Connaught Javier Mercado Westminster College Richard Victoria is the Commercial Manager from Ritter. The competition is a live time bound competition, that will see the world's best compete over ten hours, with a 6.30am prompt start for the UK team with a gruelling completion time of 5.00pm, everything has to be made from scratch by the team on the day, however the rules do allow the teams to bring made sponges, meringues and melted chocolate. The competition itself requires each team to perform

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and present to a predetermined criteria, that is set around a theme, which the UK team, have chosen a "Once upon a time in a fairytale" as their theme. Each team like Bocuse must present and parade to a panel of judges, and like Bocuse each countries president, will be a part of the judging panel. Each competing team is tasked to produce: 1 Three Chocolate Desserts using Valhrona grand crus 2 Three frozen desserts using products from Ravifruits 3 Twelve plated desserts served on a plate 4 One artistic creation made from sugar 5 One artistic chocolate creation 6 One artistic creation made from sculpted ice Each of the above is divided into four service times that the team have to meet and present on the day to the live panel of judges, if they serve late, or miss an item, then the team receive heavy penalty marks. The team have been using the kitchens of Westminster College as a training base for their practice sessions, they have of course called in every favour that they can from the industry. Ritter have been a key supporter in product and Richard has taken it upon himself to drive the large volume of equipment that is needed to Lyon in the van. Like Simon and the Bocuse team, we have a team of dedicated professionals that are competing at the highest level for the UK, though sadly unlike this year's Bocuse, it has in part gone unnoticed, by the press and media.

If I can add my thoughts here, there is, in my opinion, a real and great need to surely combine this event, from a PR point with Bocuse d'or, both teams competing for the UK, at the same international event, yes of course one is main kitchen, one is pastry, both will require different sponsors, but surely the culinary glitterati can unite behind both and support and promote both, a strong world footing with both our pastry chefs and kitchen chefs in the window of the world's elite, can anyone see where this can't be a good thing? Lastly, I want to take this opportunity to wish the team every success, and from The Staff Canteen say Good Luck!

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