The 3rd China Pastry Cup (CPC), jointly organized by Bakery China and the Executive Committee of China Pastry Cup, will start recruiting soon. Top pastry chefs from all over China will compete for inpidual championships in two categories – sugar and chocolate – and will form a national team to compete with masters from the world over in the Asia Pastry Cup and World Pastry Cup.
With new rules, the Chinese team will compete for the world championship
Pastry chefs describe the World Pastry Cup as one of the top competitions in the world. These Chinese team has participated in the biennial event for 24 years, since 1997. Although they haven’t yet taken the prize, Chinese pastry chefs have been constantly perfecting their craft.
In order to help the Chinese team in the World Pastry Cup, the CPC has improved the rules this year, reshaping it as a trial competition. In the first two competitions, team participation required that the players have comprehensive and balanced skills. Only a few chefs in China were qualified. In this year’s CPC, the selection criteria for inpidual champions has become more stringent, and the inpidual champions form teams, helping send a stronger national team to the World Pastry Cup. The Chinese team will eventually go to Lyon to compete on the world stage with over 20 teams, bringing together champions from all over the world.
These rules help chefs focus on their specific areas of expertise, maximizing their advantages in the international events. In the past, chefs with the most balanced skills were more likely to win. The new rules let chocolate or sugar specialists stand out. The Executive Committee looks forward to the emergence of some dark horse contestants this time.
Top Event Hails China’s Rising Stars in the Pastry World
Every athlete dreams of competing at the Olympics, and the World Pastry Cup likewise represents the summit of a pastry chef’s career. The pastry chef Gabriel Paillasson founded the cup in Lyon, France in 1989. Combined with the Bocuse d'Or, this biennial competition has turned Lyon into a world-renowned gastronomic capital.
Except for a few countries which qualify directly, all teams must undergo national trials and continental cups before going on to the world cup. The CPC is providing an innovative platform for fair competition, helping Chinese pastry chefs qualify for the World Pastry Cup.
Under the principles of fairness and impartiality, and invited by Mr. Paillasson, Bakery China and the Executive Committee of China Pastry Cup have hosted two CPC events since 2017. The CPC brings together outstanding Chinese chefs to improve the standards and craftmanship of Chinese pastry chefs, and to advance skills exchange.
Eagerly waiting to compete
The credibility of the World Pastry Cup, founded in 1989, will extend to the CPC, pushing the Chinese champions to sharpen their skills, improving their reputation in the global pastry industry, and letting the world see the splendor of Chinese desserts.
As you can see, the 3rd CPC this spring will be a dessert feast overflowing with passion and creativity, and will bring us more surprises. This is precisely what Mr. Paillasson has always expected. Can top chefs from all corners of China represent China again in 2021? Let’s root for the CPC and witness the birth of the Chinese pastry dream team!
