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Team USA Wins the Trophée Passion
The Académie Culinaire de France USA & Canada Delegation is proud to celebrate the remarkable victory of Team USA at the prestigious Trophée Passion.
This outstanding achievement highlights the extraordinary talent, discipline, and creativity of the American pastry community. Competing against some of the most skilled pastry chefs from around the world, Team USA delivered an exceptional performance, demonstrating technical precision, artistic excellence, and a deep respect for the craft of pastry.
Their victory reflects not only their individual dedication but also the strength of mentorship, teamwork, and the continuous pursuit of excellence that defines our profession.
The Académie Culinaire de France proudly congratulates the entire Team USA, their coaches, and all those who contributed to this success. Moments like this reinforce the importance of international competitions in promoting culinary excellence and celebrating the next generation of pastry leaders.
This victory is a proud moment for the United States and for the entire culinary community.
From October 18 to 20, 2025, the prestigious Trophée Passion was held in Nantes, France, bringing together young culinary talents from around the world.
Representing the United States was Chef Guy-René Gerin, winner of the 2022 Trophée Jean-Jacques Dietrich and Chef de Cuisine at L’Ardente in Washington, D.C. He was accompanied by Sous-Cheffe Michelle Johnson, whose dedication and precision played a vital role in the competition.
He was proudly coached by a distinguished team of mentors: Chef David Deshaies, Chef Gérard Bertholon, Chef Gabriel Kreuther and Chef Romain Cornu, each offering their invaluable expertise and guidance.
Chef Guy-René carried the values of excellence, tradition, and innovation to the international stage—honoring the spirit of the Académie Culinaire de France with talent and distinction.
(L’Ardente)
(Cuisine Solutions)
The Trophée Passion brought together outstanding national teams from France, Morocco, Chile, Mexico, Belgium, and the USA, celebrating technique, creativity, and the spirit of culinary exchange. Our sincere thanks go to our world Fabrice Prochasson, President of the Académie Culinaire de France, for exemplary leadership and organization, and to the entire jury for their rigor and fairness. Beyond the competition, the week was marked by genuine communion between teams and delegations—sharing knowledge, ingredients, and friendship that honor the values of our profession and strengthen our global community.
CF USA & Canada achieved an exceptional result at the 2025 Trophée Passion, finishing first in every judged category and taking the Artistic Prize. Competitors Guy-Rene Gerin and Michelle Johnson, coached by David Deshaies, delivered a performance that combined technical mastery, bold flavors, and elegant presentation. The team was supported by Gabriel Kreuther, Romain Cornu, Gerard Bertholon, Fabrice Guinchard, and Sébastien Canonne. Our profound thanks to Honorary President Jean-Louis Gerin for his exemplary dedication throughout the week—driving, shopping, cleaning, and so much more. We also warmly thank Chef Gilles Renusson for creating this year’s dessert theme and, in true esprit de brigade, for personally driving Sébastien from Nantes to Roissy so he could catch his flight on time.
This victory reflects our community’s rigor and generosity, and the unwavering support of our partners—L’Ardente, Cuisine Solutions, Robot Coupe, and all partners of the Académie USA & Canada. Together, we continue to advance the values of the Académie across North America.
We would also like to express our sincere appreciation to Chefs David Deshaies, Gérard Bertholon, Gabriel Kreuther, and Romain Cornu for their invaluable guidance and commitment in advising and training Team USA. Their mentorship played a crucial role in the team’s preparation and performance. A special thank-you as well to Chef Gilles Renusson for presenting the dessert theme of the 2025 Trophée Passion International, inspiring creativity and excellence at the heart of this prestigious competition. Finally, we extend our deepest gratitude to Chef Jean-Louis Gérinfor his exceptional logistical support in France, ensuring the seamless coordination and success of the team’s participation.
