Coupe du Monde de la Pâtisserie

Driven by new impetus, the 2021 edition of the Pastry World Cup move up to a more sustainable and committed contest. This approach is reflected in the Rules & Regulations through the tasting tests where additives and colourants are prohibited and where the products required are from Sponsor’s programs sharing the importance of sourcing of products: Valrhona, SOSA and Norohy.

Meet our South Korean team and follow their work, support the competition and enjoy their creation on the Sunday 24th and Monday 25th, September 2021

Hyojung Kim 
(Chocolate candidate, Team Captain)

Please introduce yourself.
I am chef Hyojung Kim, who runs Midam Bakery & Baking Academy in Bundang. I've been interested in baking since I was young, and I especially thought chocolate can be a very attractive field. Therefore, I decided to become a chef.

How do you feel about participating in this competition?
Everyone is having a hard time due to COVID-19, but I think everyone can achieve anything if he can continue to do it in his own place. I'm very happy to participate in this competition that many pastry chefs are dreaming of. I'd like to say that it's not a competition with just a bit of luck, but a competition that you can go with steady efforts. Lastly, I hope that the efforts I'm making now will help the next players who are dreaming of the next time.

What was the most memorable moment while preparing for the competition?
To be honest, I can't remember a special moment because there are so many things to do in my head. But, after this period, I am sure that I'll remember every day of these preparations!

Donghwan Oh
(Sugar candidate)

Please introduce yourself.
I'm Donghwan Oh, teaching the Baking and Pastry Arts Management Program at Korea Tourism University.
I started as an incoming class of 2001. After graduation, I worked at SPC and came back to my university. We are currently conducting competition classes and also various classes.
When I was in my 20s, I saw my seniors participating as Korean representatives in Lyon, France. They inspired me to challenge like them.
As I worked while adapting to reality, my passion in my 20s disappeared and I pursued a stable life. Then, by chance, I saw the CMP competition and wanted to realize what I dreamed of in my 20s. Also, through this, I wanted to compete with professional chefs from all over the world.

How do you feel about participating in this competition?
It's a huge honor for me to participate in such a big competition.
I can't be free during the preparation process, but I would love to enjoy this competition like a festival with the team and I am willing to show what we prepared without any mistakes.

What was the most memorable moment while preparing for the competition?
I felt depressed and hollow when the competition was postponed and cancelled due to COVID-19.  However, I will remember and never forget the preparation process every day with my team’s president, Seok-won Lee, who said every time "You can do it!". Also, our captain, Hyo-Jung Kim, who led the team in a good direction and helped me with many things, and Chef Sung-Mo Jung, who is playing the team's core roles on the side. Our team shines when we are all together.

Sukwon Lee
(Team’s president)

Please introduce yourself.
As a chef, I run a bakery in Gyeongju and Ulsan.
I participated in the 2009 competition as an ice carving, ice cream, and desert candidate chef. I grew up in a not rich family, so I started to do part-time work in a bakery since my first year of high school.

How do you feel about participating in this competition?
It is a difficult time for all people due to COVID-19, but I want to have a good influence on the Korean pastry industry by our team performance.

What was the most memorable moment while preparing for the competition?
The most memorable day is when our players were first selected and we resolved to win. I hope we will be an amazing team until the end with our initial will and mindset

Sungmo Jung
(Ice candidate)

Please briefly introduce yourself.
I am Chef Sungmo Jung, running a bakery named chef’s story in Gumi. I was not wealthy when I was younger. I lived away from my parents, and my first job was making bread and cakes. Since I started this work for a living, I have been working as a chef until now.

How do you feel about participating in this competition?
It was my lifelong dream as a pastry chef. I appreciate that I have met my team and become a part of the team. I will do my best and become a person who can contribute to our performance, not to bother my team.

What was the most memorable moment while preparing for the competition?
I could say that all the moments of practice are memorable.