On 14 and 15 August, the qualifying round will be held at the Secchia Institute for Culinary Education – Grand Rapids Community College in Grand Rapids (Michigan) to choose the team that will represent USA in the Coupe du Monde de la Pâtisserie 2019 in Lyon.

Organized by Gilles Renusson and with a jury chaired by Gabriel Paillasson and formed by Roland Mesnier, the first Team U.S.A manager in 1989 and 1991; Roy Pell, coach of team 2017; Ewald Notter, who as part of the 2001 U.S. National Team, he scored the highest ever recorded number of points for sugar, 699 out of 700, helping the team achieve its first Gold Medal, and Laurent Branlard who never participated in the Coupe but who won twice the World Championship in the U.S, will value the work of the six contenders.

Of the six candidates, two will compete in the sugar art category:

• Nicolas Chevrieux, Executive Pastry Chef, JEAN-PHILIPPE PATISSERIE at ARIA and THE BELLAGIO in Las Vegas, NV
• Jordan Snider, Executive Pastry Chef, FAIRMONT GRAND DEL MAR, San Diego, CA

And four in the chocolate category:

• Thierry Aujard, Executive Pastry Chef and Owner, SWEET PROSPERITY BAKERY, East Norriton, PA
• Francois Behuet, Executive Pastry Chef, PETROSSIAN, New York, NY
•  Robert Nieto, Executive Pastry Chef, JACKSON FAMILY WINES, Fulton, CA
• Olivier Saintemarie, Executive Pastry Chef, J.B.I. INC., LES CHEFS DE FRANCE, Lake Buena Vista, FL

The United States is one of five countries with a direct pass to the CMP based on the magnificent results of the last three editions of the competition. With this national qualifier, the best professionals to obtain the best classification in 2019 will be found.