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A team of two artists and GRCC professors, Nikolaos
Antonakis, MFA and Robin van Rooyen MFA, evaluated
the artistic value of each centerpiece and later provided the
participants with precise and constructive feedback.
Said Chef Gilles Renusson, President of Club Coupe du
Monde, “I want to personally thank all the competitors,
their employers and families for the sacrifice they all made
to participate in the national selection. Just as we expected,
every finalists were well prepared and their work was
exceptional.”
In response to feedback from prospective competitors,
this year’s tryout process was modified to better fit the
hectic schedules of full-time culinary professionals.
Competitors were evaluated on a variety of factors
including time management, enthusiasm, creativity, and
controlled risk-taking.
Club coupe du Monde U.S.A. (a 501C3 organization)
dedicated to the study and advance of the art and the
science of food preparation and food service.  Every two
years the Club identifies America’s best culinary educators,
researchers, and food service professionals to field a team
and present a team at La Coupe du Monde de la Patisserie
(the World Pastry Cup) in Lyon, France. 
Visit www.PastryteamUSA.com for more information.