Created by its founding president, Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie is the worldwide benchmark event for the pastry-making industry, bringing together the whole profession and revealing tomorrow’s leading talents and trends.

22 qualifying teams from around the world, comprising a pastry chef, a chocolate maker and an ice cream maker, will compete in a culinary arena in front of judges. The winning team will take home €21,000, the trophy designed by Antoine Arnaud and the gold medal.  €12,000 and the silver medal will be awarded to the team in second place. €6,000 and the bronze medal will be awarded to the team in third place.

The selection process for the 2013 competition began almost two years ago, shortly after the 2011 Coupe du Monde. In total, 66 pastry chefs from around the world come together every other year to create some exceptional works of art.

Asia will be the most prominent continent at the 2013 competition. With the exception of 2001, the Chinese team has been at each competition since 1995 and it aims to draw on its experience and talent to maximise its chances of success. 

Each team of three chefs will strive to win over the judges, not just by designing and creating the finest desserts, but also by showcasing their country to the best of their ability.

Each team will have ten hours to create: three fruit-based ice-cream desserts; three chocolate desserts; 12 plate desserts from their home country; one artistic creation made of sugar; one artistic creation made of chocolate and one artistic creation made of sculpted ice.

Pictured below: The British Pastry Team: Javier Mecado (pâtisserie teaching chef at Le Cordon Bleu London), Nicolas Bouhelier (pastry sous chef at Le Manoir aux Quat'saisons, oxford), Martin Chiffers - UK Pastry Team President (executive pastry chef at The Savoy, London) and Nicholas Belorgey (pâtisserie teaching chef at Le Cordon Bleu London).