Biography
BIOGRAPHY
Jérémy discovered his passion for pastry while at college in Bordeaux. After obtaining multiple pastry- and chocolate-making qualifications, he went on to become the head baker of petits fours at Potel et Chabot.
He then joined Thierry Bridron at L’École Valrhona Paris-Versailles before becoming a Pastry Chef Instructor at L’École Valrhona in Tain l’Hermitage.
After putting in more than a year of work with Christophe Renou, Jérémy won the Meilleur Ouvrier de France competition.
