The American team has begun training so as to get good results in the next Coupe du Monde de la Pâtisserie, which will take place in Lyon in 2017. The USA is one of the Top 7 Countries which, having registered the highest scores in the last three editions of the competition, has a direct ticket to the final.

The team is formed by Victor Dagatan, Kitchen Artist at the Ritz Carlton Buckhead (Atlanta), in charge of ice; Rabii Saber, Executive Pastry Chef at the Four Seasons (Orlando), who will be in charge of chocolate, and Bill Foltz, winner of the prize for the best sugar piece in the 2011 World Cup, responsible for sugar and team captain. Robert Nieto, executive pastry chef at Kendall Jackson winery in Napa Valley (California), and Nicolas Chevrieux, runner-up of the last US Pastry Competition, will be travelling to France as assistants, with the help of Roy Pell.