Jean-Pierre Wybauw Autor of the books 'Small chocolates - Great experience' , 'Chocolat sans Frontières' and 'Chocolate Decoration techniques'

  Jean-Pierre Wybauw graduated from the Culinary Institute CERIA - COOVI in Brussels (B) for pastry, chocolate and sugar confectionery.

After his education, he graduated from the Culinary Institute PIVA in Antwerp (B). He obtained a degree for the specialised courses in decoration techniques, desserts and marzipan figures.

He began his professional career in pastry shop L.WILLEMS and in a later stage he became chocolatier at DEL REY, the most renowned chocolaterie from Antwerp, where he was head of the moulding department.  

A next step in his career was obtaining his degree in teaching chocolate and sugar confectionery. He was a full time teacher for 7 years (day and evening classes) at the Culinary Institute CERIA - COOVI.

  In 1965, he created the first transfer sheets; which are now used in the entire world. He became a well-known publisher for different culinary magazines from 1965 till 1974.  

After these interesting years, he started in 1972 working at the Callebaut chocolate factory in Lebbeke - Wieze (B), where his function consists of giving technical advise and where he is responsible for the demonstration department. At the Callebaut College, he conducts classes on all aspects of chocolate in four languages (Dutch, French, English, German). He travels all around the world to give courses, lecturers and demonstrations on working with chocolate (Europe, Asia, Middle East, Latin America, USA and Canada). You will find him on many fairs related to the chocolate business, demonstrating all of his skills.

  During his career, he graduated in painting techniques at the Academy of Fine Arts in Antwerp and Kontich (B). Now he exposes his work in galleries on different locations.

  In 1990, Jean-Pierre Wybauw joined the International RICHMONT CLUB as a member.

  Throughout his career, he has conducted many classes to professionals in preparing their master degrees in renowned schools, such as Wageningen (Holland), Cologne, Iserlohn, Wolfenbuttel and Solingen in Germany, the Culinary school in Tokyo, the Savour school in Australia, the World Pastry Forum in Las Vegas and Phoenix, The Culinary Institute of America in Greystone CA en Hyde Park NY , The French Pastry School in Chicago USA and The Notter School of Pastry Arts in Orlando USA. He has been featured in numerous television shows in Singapore, USA and the Middle East and won numerous medals and competitions, e.g. in 1980 he became laureate of work from the Belgian Government, in 2002 he became the title 'CHEF OF THE YEAR' at the Culinary Institute of America in Hyde Park NY.

  Jean-Pierre Wybauw now serves as an international chocolate and sugar consultant. He is a well-known and respected member of the jury in numerous competitions. Especially in the International competitions, such as in Beaver Creek USA, the World Championship in Las Vegas, the Oskar in Vienna en many more. He is highly appreciated for his expert opinions on the working with chocolate. His book "Small Chocolates - Great experience" grows up as a bestseller within two months after publishing. Now by the third edition the editor decide to increase the number of existing languages by 10.