These are the candidates from the 18 countries that will compete in the Coupe du Monde de la Pâtisserie 2025
Author:
Ana Rodríguez
After a cycle of national selections and continental competitions, we now know the 18 teams that will compete in the grand final of the Coupe de Monde de la Pâtisserie on January 24 and 25, 2025 at Sirha Lyon.
The theme of the competition is national heritage, a theme that will allow the candidates to show the cultural and gastronomic wealth of their country.
This year, in the restaurant-style dessert test, each team will have to come up with a creation using an ingredient chosen and obtained in their own country. From Japan to Chile, via Morocco and the United Kingdom, the pastry chefs will be using all their expertise to impress the jury members with their unique flavors and the aesthetics of the various artistic pieces they will prepare during the nine-hour competition.
One of the new features will be the “Show Chocolat” test, which proposes a new challenge to the candidates: present 26 innovative street-food-style Valrhona chocolate creations, prepared in their box and finished on stage in a food truck in front of the jury members, while explaining their recipes in a pre-prepared video, which will then be scored. “Showbiz is an integral part of the competition, and emotions, whether through flavors, visuals or technique, are inherent to competitions, especially in the pastry competition. The Show Chocolat competition has been designed to make completely new use of the stage and to give the candidates an unprecedented opportunity to take more risks than ever before in the history of the World Pastry Cup. The teams will have to perform outside their kitchens, even closer to the public,” explains Pierre Hermé, president of the competition.
Here are the 18 countries and the candidates for the Coupe du Monde de la Pâtisserie 2025:
Matías Dragún – Escuela de Pasteleria Profesional del Sindicato de pasteleros, Buenos Aires – Argentina [Chocolate]Lucas Carballo – Escuela de Pasteleria Profesional del Sindicato de pasteleros, Buenos Aires – Argentina [Sugar]Mariano Zichert – Escuela de Pasteleros, Buenos Aires – Argentina [Ice]
Chile
Rodrigo Rojas – Atelier Guró, Santiago – Chile [Chocolate]Nadia Castillo – Dulcívoro, Santiago – Chile [Sugar]Sebastián Araya – W Hotel, Santiago – Chile [Ice]
Elsier Octavio Ucan Couoh – Hotel Tafer Resorts, Cancún – Mexico [Chocolate]Miguel Ángel Pérez – Hilton Hotel Playa del Carmen, México City – Mexico [Sugar]Erick Martínez García– Hotel Palmaïa, Playa del Carmen – Mexico [Ice]
Sheng Wang – Wangsen Champions League, Suzhou – China [Chocolate]Tongtong Sun – Wangsen Champions League, Suzhou – China [Sugar]Xiao Jun Li – Xiao Jun Li Ice Carving Studio, Shanghai – China [Ice]
Japan
Masanaori Hata – Aqua Ignis CO., Mie – Japan [Chocolate]Yuji Matoba – Bijuu Co., Kyoto – Japan [Sugar]Ryu Miyazaki – Bride to be/Aichi Japan, Nagoya – Japan [Ice]
Malaysia
Kah Mun Fong – Voilà Patisserie, Kuala Lumpur – Malaysia [Chocolate]Yi Qing Foo – Academy of Pastry Art Malaysia, Petaling Jaya – Malaysia [Sugar]Tyler Tan – Velford Academy, Puchong – Malaysia [Ice]
The Philippines
Angelyn Dignadice – Academy of Pastry and Culinary Arts, Taguig – Philippines [Chocolate]Gian Aguirre – Academy of Pastry and Culinary Arts, Taguig – Philippines [Sugar]Jeriel Encarnado – Lyceum of the Philippines University Laguna, Calamba Laguna – Philippines [Ice]
Jin Ha – Tomoroo Bakery, Incheon – South Korea [Chocolate]So-hee Sim – Food Country Bakery Academy, Seoul – South Korea [Sugar]Ha-yeon Jung – Congmom Cake, Seoul – South Korea [Ice]
Wallace Cheuk Yin Li – The Dorchester Hotel, London – United-Kingdom [Chocolate]Rémy Pugeot – The Raffles Hotel at The OWO, London – United-Kingdom [Sugar]Glen Iain Snowball-Sharman – Le Manoir aux Quat’Saisons, Oxford – United-Kingdom [Ice]
