About the Course
Take your sugar sculpting skills to the next level in this intensive 3-day workshop led by acclaimed pastry artist and World Pastry Cup silver medalist, Chef Jérémy Massing. Dive deep into competition-style sugar display techniques, from structure and balance to finesse and artistry.
Learn directly from Chef Jérémy as he shares his signature approach to sugar work and exclusive insights from the world’s top pastry competitions. Whether you're aiming for the podium or looking to refine your sugar showpiece skills, this hands-on course is your gateway to mastering the art of sugar display.
Limited seats available — secure your spot now!
About Masterchef
Jérémy Massing
Hailing from Metz, Chef Jérémy Massing’s journey into the world of pastry wasn’t a conventional one. Initially on a different path, it wasn’t until 2014 that he made the bold leap into the world of patisserie, training under the esteemed MOF Franck Fresson. What followed was a series of formative roles in prestigious kitchens, including La Fourchette des Ducs, Hotel Le Prince de Galles, and the Ritz Paris—each shaping his refined, precise approach to the craft.
Beyond the kitchen, Jérémy brings the same intensity to his love for CrossFit, a reflection of his competitive spirit. This drive led him to the world stage at the 2023 and 2025 Coupe du Monde de la Patisserie, where he and the French team took home silver. He continues to challenge limits—not only as a competitor, but also as a mentor, sharing his expertise with the next generation at the École Nationale Superieure de la Patisserie.