2009-2011 5-Star Pastry Chef
Jean-Pierre Wybauw graduated from the Culinary Institute CERIA - COOVI in Brussels for pastry, chocolate and sugar confectionery. Continuing his education, he graduated from the Culinary Institute PIVA in Antwerp. There he obtained a degree for the specialized 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 chocolatier from Antwerp, where he was head of the molding department.
A next step in his career was obtaining his degree in teaching chocolate and sugar confectionery. He served as a full-time teacher for seven years (day and evening classes) at the Culinary Institute CERIA - COOVI.
In 1965, he created the first transfer sheets, which are now used throughout the world.
He also became a well-known publisher for different culinary magazines from 1965-1974.
In 1972, Jean-Pierre Wybauw began working at the Callebaut chocolate factory in Lebbeke - Wieze, where he was charged with giving technical advice and overseeing the demonstration department. He currently conducts classes at Callebaut College on all aspects of chocolate in four languages (Dutch, French, English and German).
Jean-Pierre Wybauw also travels all around the world to give courses, lectures and demonstrations on working with chocolate (Europe, Asia, Middle East, Latin America, USA and Canada). He is deeply involved in all affairs related to the chocolate business and enjoys demonstrating his skill set.
During his career, Jean-Pierre Wybauw graduated in painting techniques at the Academy of Fine Arts in Antwerp and Kontich. In 1990, he joined the International RICHMONT CLUB.
Throughout his career, Jean-Pierre Wybauw has conducted many classes for professionals to prepare them for 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 and The Notter School of Pastry Arts in Orlando.
He has been featured in numerous television shows in Singapore, the U.S. 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 coveted "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 judge for numerous competitions, especially international competitions such as, Beaver Creek USA, the World Championship in Las Vegas, the Oskar in Vienna and many more. He is highly respected for his expert opinions on working with chocolate.
Jean-Pierre Wybauw is the author of the books: Fine Chocolates - Great Experience, Chocolate Without Borders, Chocolate Decoration Techniques, Fine Chocolates-Great Experience 2 - The Ganaches and Foodie Chocolate. His book Fine Chocolates - Great Experience won several awards such as the 'Gourmand Award,' the 'World Food Media Award' and the ‘Best of the Best' by the Gourmand Awards. The book became a bestseller within two months after publishing. It is named the best technical chocolate book in the world and by the third edition the editor decide to increase the number of existing languages to eight.