Pastry World Cup Americas Selection

 

It was the first time the US hosted this event, with 6 teams at the start (Argentina, Canada, Chile, Colombia, Mexico, and Paraguay) competing to secure a spot in the final, to be held in Lyon in January 2025.

 

 

During 5 hours and 30 minutes, the 6 teams had to create 3 frozen desserts, 3 pastry pieces, 8 restaurant style desserts with chocolate, 1 sugar artistic piece, 1 chocolate artistic piece, and 1 buffet presentation.

 

 

There was a Restaurant Dessert jury composed of 5 outstanding chefs and pastry chefs from all around the world. These experts in the field paid particular attention to the desserts but also to the fluidity of the service, just like in a restaurant. There was also a Tasting jury, composed of pastry chefs designated by each team, who rated the presentation, taste, working techniques, skills, respect for the products, and originality of the recipes.

 

 

As the hours went by, we feasted our eyes on frozen treats, re-imagined cheesecakes, chocolate soufflés, and abundant sugar and chocolate creations. A Red Riding Hood, its garments folded to perfection…

 

A bee sitting next to a mushroom colony…

 

Butterflies…

 

A sculptural deer…

 

A whimsical rabbit.

 

 

The first challenge involved the creation of 3 frozen desserts with fruit purées. Combining the flavors of pineapple, raspberry, and lychee, Argentina’s icy log-shaped confections impressed the judges with their vibrant taste and sculptural beauty, perennially frozen in time.

 

After coming in 3rd place in the last Americas selection in 2022, Argentinian Chefs Matías Dragún (chocolate candidate) and Lucas Carballo (sugar candidate) received the highest overall grade, followed by Teams Paraguay (Chefs Chiara Pederzani and Johanna Borgognon)…

 

….Colombia (Chefs Carlos De Avila and Deiby Sanchez)…

 

 

…and Chile (Chefs Rodrigo Rojas and Nadia Castillo). 

 

The heat of the New Orleans summer has preserved the magic of ice, has melted hearts and emotions, and has shortened the road to final victory in Lyon, in January 24 – 25, 2025.

Here are the final results of the Americas Selection for the Pastry World Cup:

1st: Argentina – Matías Dragún and Lucas Carballo
2nd: Paraguay – Johanna Borgognon and Chiara Pederzani 
3rd: Colombia – Carlos De Avila and Deiby Sanchez
4th: Chile – Rodrigo Rojas and Nadia Castillo
5th: Mexico – Miguel Perez and Erick Martinez
6th: Canada – Christophe Sportellini and Olivier Potier

The continental selection for The Coupe du Monde de la Pâtisserie was followed by The Bocuse d’Or Americas. Stay tuned for my review of the latter – coming up next 🙂

*For my comprehensive account of the most recent finals of the Pastry World Cup and the Bocuse d’Or, you are welcome to check out my posts here and here.