New York, NY— Membership Coupe du Monde Group USA has made updates to its govt board. Led by Chef Stéphane Chéramy, the expanded board contains returning alumni and new members. The group notes the appointments mark a milestone because it enters a brand new period of creativity and collaboration. The crew is making ready for future competitions, together with its return to the Coupe du Monde de la Pâtisserie in Lyon, France, in 2027.
Newly added Government Board members are:
- Coach – Pastry Arts: Chef Stéphane Tréand, M.O.F., recipient of a number of awards together with Prime Ten Pastry Chef within the US and World Pastry Champion
- Coaching Operations Director: Chef Donald Wressell, seven-time Pastry Group USA member: (competitor in 1993, bronze in 1995 & 2005 – crew captain & bronze in 1999 and 2015 – coach, Gold in 2001 – crew supervisor; Chairman in 2003)
- Coach – Chocolate: Chef Josh Johnson, high 10 pastry cooks in America, WPTC Pastry Group USA 2012 – silver medal, CDMP Pastry Group USA 2015 – bronze medal
- Partnership Director: Chef Joseph DiPaolo, high 10 pastry cooks in America, pastry teacher at Passaic County Technical Institute
As well as, the chief board options:
- President – Worldwide Jury: Chef Stéphane Chéramy, govt pastry chef – The Ritz-Carlton and JW Marriott Orlando Grand Lakes
- Vice President: Chef En-Ming Hsu, Pastry Group USA 2001 crew captain, recipient of a number of awards together with World Pastry Champion, proprietor of SIP LLC
- Pastry Council Director: Chef Romain Cornu, vp of International Pastry at Tao Hospitality Group
- Strategic Advertising & Communications Director: Charles Mirarchi
- Treasurer: Chef Invoice Foltz, U.S. pastry chef of the 12 months, high 10 greatest pastry cooks in America, Pastry Group USA 2017 crew captain
- Secretary: Chef John Kraus, 10 greatest pastry cooks and high 10 chocolatiers in America, Pastry Group USA 2015 crew captain – bronze medal, proprietor of Pâtisserie 46 & Rose Avenue Pâtisserie
- Logistics Co-Director: Chef Olivier Saintemarie, 10 greatest pastry cooks in America, Pastry Group USA 2019, culinary director at Jerome Bocuse Worldwide
- Logistics Co-Director: Chef Rabii Saber, James Beard Finalist, Pastry Group USA 2017 and govt pastry chef at 4 Seasons Orlando
- Coach – Sugar: Chef Ewald Notter, Pastry Group USA 2001 – gold, World Pastry Champion, Recipient of over 15 worldwide gold medals, co-owner of DOTE
- Coach – Sculptures: Chef Victor Dagatan, Pastry Group USA 2017 & 2019, Ice Sculpture World Champion and pastry chef at Grande Lakes Orlando
- Coach – Tasting: Chef Salvatore Martone, Prime 10 pastry cooks in America, Gold Medal Star Chef, James Beard finalist and company pastry chef at Bastion Assortment/Joël Robuchon
“That is greater than only a crew; it’s a group of passionate artisans devoted to the pursuit of excellence,” says Chef Stéphane Chéramy, president of Membership Coupe du Monde Group USA. “It’s each an honor and a privilege to work alongside such an completed group of people. With the return of our alumni and the addition of recent board members, we’re poised for an revolutionary and thrilling journey forward. Their dedication and keenness for the pastry arts are unmatched, and I’m grateful for his or her dedication to advancing our craft and provoking the subsequent technology of American pastry cooks.”
Supporting Group USA as it really works in the direction of 2027 Coupe du Monde de la Pâtisserie in Lyon are Valrhona, a major associate founder and a platinum associate, with Truffly Made, and Connoisseur Meals Worldwide becoming a member of on the platinum stage. Midwest International Imports is offering official apply kitchens, whereas Paul Strabbing serves because the crew photographer, each on the gold sponsor stage. Dobla joins as a silver associate, whereas Paris Connoisseur and The Pastry Depot are bronze companions, and Koerner Co. and St. Michel are allied companions.
