MARCH 2018


COPA MAYA : Latin American selection for the Coupe du Monde de la Pâtisserie

Mexico City March 02, 2018. – On April 11th, 2018, the third edition of Copa Maya, the Latin American selection of the Coupe du Monde de la Pâtisserie will take place at Mexico City’s World Trade Center, as part of the Sirha Mexico trade show. The competition will be an opportunity to reveal new trends in the pastry industry, to demonstrate the best pastry techniques, and to showcase the passion and expertise of some of the most talented pastry chefs in the world. This year, with a brand-new layout and 8 state-of-the-art open kitchens, the public will be closer than ever to the action, and will live a truly immersive experience.

Copa Maya is one of four continental selections of the Coupe du Monde de la Pâtisserie. After many national rounds all over the continent, 7 countries in Latin America have been selected to compete in this prestigious contest: Argentina, Brazil, Chile, Colombia, Ecuador, Mexico and Peru. At the end of a strenuous day and 6 hours of hard work, only 3 teams will win their tickets to the Finale, scheduled to take place in Lyon in 2019 during the Sirha trade show. 

A Jury Composed of Illustrious Chefs
For this edition, the competition is proud to have Luis Robledo Richards as Honorary President. Luis Robledo has more than 15 years of experience in the gastronomic world, and due to his outstanding career, he has been acclaimed by recognized pastry chefs in Mexico and around the world. Alongside Chef Robledo, Chef Sofia Cortina Camargo will participate in the capacity of Exert Pastry Consultant. Her role will be to provide the audience with her insight on the action taking place on stage throughout the day. A special thank you should be given to Laurent Troublé, who has again agreed to be President of the Mexican Committee, and to Jean-Philippe Gay, for his hard work in organizing this extraordinary event. 

The Contest
In the allotted 6-hour period, all 7 teams, composed of a pastry chef and a chocolatier, will have to produce a sugar sculpture, a chocolate sculpture, 10 desserts on a plate and 2 frozen desserts. While they are working, the Jury will have the task of marking the candidates’ hygiene, organization and technique. Once the tests are done, they will have 7 minutes to taste each team’s creations and will mark them based on flavor, texture, and originality. Only the 3 best teams that can demonstrate their dedication, flawless technique and originality will be able to go to the Finale in the hopes of winning the ultimate prize: Being world champion of the Coupe du Monde de la Pâtisserie.