ORLANDO Fla. David Ramirez, executive pastry chef of Rosen Shingle Creek here will lead Team USA later this month at the international Coupe du Monde de la Patisserie, or the World Pastry Cup, in Lyon, France.
Twenty teams, including squads from Belgium, France and Italy, are expected to compete at the World Pastry Cup, which takes place Jan. 25-26.
"We are more than prepared to meet the sweet and sticky challenges that lie ahead," Ramirez said.
The team plans to follow a U.S. history theme for its creations, which will include a carved ice sculpture, a sugar centerpiece, a chocolate centerpiece, a plated dessert, an ice cream cake and a chocolate cake.
The World Pastry Cup is held every two years in conjunction with SIRHA, the International Hotel Catering and Food Trade Exhibition, and is immediately followed by the Bocuse d'Or culinary competition.