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The founder Gabriel Paillasson
Gabriel PAILLASSON was born on July the 30th 1947 in Feurs (Loire Department),. Graduated in 1964, Paillasson worked for several establishments in Lyons before setting up his own pastry shop in 1973 near Lyons.
Pastry MOF 1972 and Ice Cream in 1976 he is to date the only professional in his field to have been awarded twice MOF by the age of 29.
Gabriel Paillasson has trained 25 apprentices, of whom 2 have won the MOF.
He also took in many trainees from France and all over the world, of whom 37 have become Pastry Chefs and MOF too.
Since 1970, Gabriel Paillasson has won over 300 national and international awards, including 60 Gold Medals and 13 Grand Prix. The Culinary Trophy Best Chef of the Year in 1982, 19and 7 Gold gold medals at the Frankfurt Cuisine & Pastry Olympics.
Gabriel Paillasson books “Le feu sucré” in 1990, “Grand Prix Auteur” by the French National Cuisine Academy. “L’Art Ephémère”-1995- “1996 Grand Prix Editeur” of the French National Cuisine Academy. World Pastry Cup 10th Anniversary in 199, – Passion Paques in 2003 – and finally – 30-Years of the World Pastry Cup in 2019.
Elected National President of the Ice-cream Craftsmen in 1999 as well as French National Confederation of Desserts and Confectionery president he was re-elected in 2004 and 2007.
Gabriel Paillasson is Founding-President of several competitions, including the World Pastry Cup.
Since 1997, he is aslo the Founding President of the National Association of MOF in dessert professions.
Gabriel Paillasson was Knighted with the “Légion d’Honneur in 1994” Officer of the Order of Academic Palms in 1999, Officer of the National Order of Merit in 2002.
World Pastry Cup
In 1989, World Pastry Cup – spurred on by Gabriel Paillasson together with Valrhona, (Official Founding Partner) – honours the World greatest pastry chefs. The teams consist of three chefs – an ice specialist, a sugar expert and a chocolate maker – who join forces to take on the challenges in their respective fields. An enthusiastic audience of supporters is always present as a reminder of the high stakes of this unique contest. The chef’s performance ends with a parade of sweet chef-d’oeuvres.
The World Pastry Cup is the most spectacular pastry contest. This international event brings together 20 teams of pastry chefs from all over the world. These specialists are first selected in their country, then regionaly after several rounds of competition. When their turn comes, the candidates perform side by side, in order to prepare a buffet of desserts, the resulting creations are then presented on three showpieces made of hydric ice, chocolate and sugar, which serve to display a frozen dessert, a chocolate dessert, and a plate of dessert.
While the competitors endeavour to excel in the kitchens, supporters gather in the stands to cheer on their favorite team. In 2005, 300 Japanese, 200 Lebanese, 200 Canadians and 80 Americans made the trip to Lyon, so as to encourage their respective teams. And yet, all the cheering, the hurrahs and hubbub, do not seem to disturb the pastry experts in their work.
The jury members first review the desserts compositions with a critical eye, before setting their taste buds to work in order to decide between the teams. This parade of maestros is quite impressive, and the supporters continue to cheer on from the stands. After two days, the final decisions are made. Although presentation is an important criterion, taste is the key factor in the judging process.
The selection event for the World Pastry Cup are currently being held throughout the world in order to determine the teams and countries that will earn the honour of competing in Lyon for Coupe Du Monde de la Patisserie – World Pastry Cup http://www.cmpatisserie.com/