Phoenician Pastry Chef Roy Pell Prepares to Compete at World Pastry Cup

The full name, en francais, is the Coupe du Monde de la Patisserie, and it sounds about as strenuous as a sporting event. And Roy Pell, executive pastry chef at the Phoenician, will be on Team USA (along with team captain David Ramirez from Rosen Shingle Creek in Orlando, Florida,...

By Michele Laudig

January 7, 2009

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The full name, en francais, is the Coupe du Monde de la Patisserie, and it sounds about as strenuous as a sporting event.

And Roy Pell, executive pastry chef at the Phoenician, will be on Team USA (along with team captain David Ramirez from Rosen Shingle Creek in Orlando, Florida, and Remy Funfrock from The Broadmoor in Colorado Springs), competing against top pastry chef teams from 19 other countries.

What will they be making? A chocolate cake presented on an all-sugar sculpture, a plated dessert, representing the team's home country, presented on an all-chocolate sculpture, and a frozen dessert presented on an ice sculpture. Within a ten-hour period, the team will have to come up with its creations in front of a live audience and an international jury.

No pressure, right?

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