Jean-Pierre Wybauw
Jean-Pierre Wybauw graduated from the Culinary Institute CERIA - COOVI in Brussels for pastry, chocolate, and sugar confectionery. He followed that with the Culinary Institute PIVA in Antwerp where he obtained a degree for specialized courses in decoration techniques, desserts, and marzipan figures. He graduated in painting techniques from the Academy of Fine Arts in Antwerp and Kontich. Now, he displays his work in galleries at different locations.He began his professional career in the pastry shop L.Willems and later became Chocolatier at Del Rey, the most renowned Chocolatier in Antwerp, where he was head of the molding department.
His next step in his career was obtaining his degree in teaching chocolate and sugar confectionery. He was a full time teacher for seven years at the Culinary Institute CERIA - COOVI. In 1965, he created the first transfer sheets; which are now used worldwide.
In 1972 he started working at the Callebaut chocolate factory in Lebbeke, Wieze where he gave technical advise and was responsible for the demonstration department. At the Callebaut College, he conducted classes on all aspects of chocolate in four languages (Dutch, French, English, and German). He travels all around the world (Europe, Asia, Middle East, Latin America, USA, and Canada) to give courses, lectures, and demonstrations on working with chocolate.
Throughout his career, Wybauw has conducted many classes to professionals 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, and Hyde Park, NY, The French Pastry School in Chicago, IL, as well as The Notter School of Pastry Arts in Orlando, FL. He has been featured in numerous television shows in Singapore, the United States and the Middle East and has won numerous medals and competitions
Wybauw now serves as an international chocolate and sugar consultant. He is a well-known and respected member of the jury in numerous competitions, including Beaver Creek USA, the World Championship in Las Vegas, the Oskar in Vienna and many more. He is highly recognized for his expert opinions on working with chocolate.
Wybauw became a well-known publisher for different culinary magazines from 1965 to 1974. He is author of the books Small Chocolates - Great Experience, which became a best seller and is now in its third edition and being translated into 10 languages, and Chocolat sans Frontières, and Chocolate Decoration Techniques.
Achievements
| • | In 1980 became laureate of work from the Belgian Government |
| • | In 2002 earned the title Chef Of The Year at the Culinary Institute of America in Hyde Park NY. |
