USA World Pastry Cup Team to Train at L’Academie de Cuisine
L’Academie de Cuisine has been named the Training Center for the United States World Pastry Cup Team. The USA World Pastry Cup Team competes every two years at the Coupe du Monde de la Patisserie in Lyon, France, the Olympics of the culinary world. L’Academie will also host the National Competition, where twelve finalists will compete for the three slots on the USA World Pastry Cup Team.
(PRWEB) August 26, 2005 -- Francois Dionot, Founder and Director of
L’Academie de Cuisine, announced today that L’Academie has become the Training
Center for the United States World Pastry Cup Team. The USA
World Pastry Cup Team competes every two years at The Coupe du Monde de la
Patisserie in Lyon France. In the gastronomic world, these competitions are
the Olympics of culinary achievement and excellence. They are watched closely by
chefs and restaurateurs worldwide.
Chef Dionot said, "I am honored that
the team has chosen L’Academie de Cuisine for their training site. This year has
been an exceptionally exciting time for L’Academie and it is capped off by the
opportunity to host the pastry stars of the United States as they train to
challenge the finest pastry chefs around the globe."
L’Academie de
Cuisine will host the United States National Competition on October 8, 2005 at
their professional school in Gaithersburg, Maryland, just outside of Washington,
DC. Twelve finalists will compete to determine the selection for the
three-person Team USA that will compete for the World Pastry Cup to be held
January 21 and 22, 2007 in Lyon, France.
Dubbed the "most delectable
competition in the world", the Coupe du Monde de la
Patisserie brings together the world's premiere pastry chefs from 22
countries to participate in the two-day event in Lyon, France. Each country
presents a team of three people selected during a national heat: a pastry-cook,
a chocolate maker and an ice-cream maker/ice-sculptor.
The purpose of the
Coupe du
Monde de la Patisserie is not only to highlight the skills and new
gastronomical ideas of some of the world’s finest pastry chefs, but to inspire
and share with others. The World Pastry Cup teams will
demonstrate their creativity and technical skills in the making
of:
• a chocolate
dessert
• a fruit and
ice-cream dessert presented on an ice sculpture base
• a typical plated dessert from their
country
Chef Roland Mesnier, the former pastry chef for the White House,
is the Honorary President of World Pastry Cup Team USA.
Mesnier, who retired from the White House in July 2004, created the acclaimed
Pastry Arts Program for L’Academie de Cuisine in 1978 and taught at the school
until 1988. This summer, he joined the L’Academie teaching staff once
again.
Anil Rohira, Associate Professor in L’Academie de Cuisine’s
professional pastry arts program, participated at the 2003
World Pastry Cup. As Team USA captain, Chef Rohira blew the competition away
with his spectacular artwork and won the title of "Best Sugar
Showpiece."
To learn more about the USA National Competition at
L’Academie de Cuisine, where Team USA will be selected for the 2007 World Pastry
Cup, visit www.lacademie.com or call 301-670-8670.
L'Academie is
also currently accepting applications for the October 2005 and January 2006
Culinary Arts and Pastry Chef programs. To apply online, visit www.lacademie.com. Class
schedules, financial aid options, and special programs for home cooks can also
be found at the school’s website. The professional career training programs are
now offered four times a year in January, April, July and October.
About
L'Academie de Cuisine
In 2005, L’Academie de Cuisine was named one of the
"Top Ten" culinary schools in the United States and Canada. For over 29 years,
L'Academie de Cuisine has been the premier source of talent for fine-dining
establishments in the nation’s capital. Founder and Director Francois Dionot
created a small, private school where students could learn classic French
techniques to become skilled culinary professionals. It has become a nationally
known award-winning school that has produced many of the exceptional chefs and
pastry chefs in the Washington, DC area and throughout the United
States.
About Coupe du Monde de la Patisserie
The World Pastry Cup
teams have nine hours to create a world class impression. The pieces will then
be marked for their taste and artistic quality by a panel of 22 international
judges - one from each participating country. Created in 1989, the World Pastry Cup is now considered the flagship event in the
profession.
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Source : http://www.prweb.com/releases/2005/8/prweb277299.htm