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THERE IS NEW IN THE AIR FOR THIS NEW EDITION, CAN YOU TELL US MORE?
In 2019, I took the Presidency of the Pastry World Cup. For 30 years, the competition reaches the highest rank of world pastry events. I am very proud and honoured to be the new President of this prestigious competition, and I am committed to giving a new direction to the Pastry World Cup. To do this, I wanted to surround myself with pastry chefs, chocolatiers and ice cream makers who embody the contemporary dimension of our profession, its universality. This profession has changed a lot in recent years. The public s perception and enthusiasm have contributed to giving it a different status. The IOC (International Organising Committee) and the ISC (International Strategic Committee) are composed of professionals with various backgrounds and experiences. They have experienced the competitions, they are French or international, they work in boutiques, palaces or are consultants, they have lived abroad, they have an entrepreneurial, creative, visionary, and innovative
spirit. To me, they are the reflection of current Pastries and with their experience, I want us to work together for an in-conscience pastry, more virtuous.
WHAT NEW CHALLENGES DOES THE PASTRY WORLD CUP FACE?
The world of pastry also has an essential role to play in the social and environmental responsibility. The Pastry World Cup is the landmark event for a committed and responsible pastry-making, serving an assertive love for gourmet food, a vector of emotions. It must preserve its essence: taste, pleasure and love for good food, while acting better for the environment and the planet. From now, all our reflections and actions will be analysed to better preserve our natural resources: the raw materials, as well as their origin, are just as important as the production method. We will therefore carry out in-depth work on the next editions. The Pastry World Cup is a unique moment of transmission of values and mobilization. It is also a unique opportunity for the players in the sector to assert their desire for transformation.
THE 2021 EDITION IS INTENDED TO BE MORE ATTUNED WITH TODAY S WORLD. IS GENDER EQUALITY PART OF THESE COMMITMENTS?
An all-male committee is no longer relevant. It is not in line with the reality of today s profession. With this new committee, I wanted to set the tone by surrounding myself with two vice-presidents. This is a first in the history of the Pastry World Cup. It was also logical to form a committee with representatives of the trade such as Claire Heitzler, Claire Damon, Sophie de Bernardi, Christelle Brua, Johanna Le Pape. For me, they are examples that inspire the new generations. The new Restaurant Dessert Jury follows the same logic, and although there is a high proportion of men in the teams competing, I would like the young guard of pastry chef(fe)s to take a bigger place in the competition.
3 QUESTIONS TO PIERRE HERMÉ PRESIDENT OF THE PASTRY WORLD CUP