World-renowned Chocolate Expert Speaks at JWU

Jean-Pierre Wybauw — regarded by many as the world master of chocolate — shared his genius with the students and faculty of the Providence Campus on Thursday, March 16.  
 
“We were thrilled with Chef Wybauw’s visit,” said Gary Welling, director of the International Baking & Pastry Institute. “He is truly devoted to his craft, and probably knows it better than any other person on earth.”
 
One of Wybauw’s lasting contributions to the field is transfer sheets, which are now used globally for placing designs on chocolate.
 

Background information
Wybauw has been a teacher and adviser on sugar and chocolate processing at Barry Callebaut for 33 years. He travels continually throughout the world to show professionals the tricks of the trade, and serves as a jury member at international competitions. His book "Small Chocolates – Great Experience" was a bestseller within two months of its release date, and is now printed in ten languages.

A native of Belgium, Wybauw graduated from the Culinary Institute CERIA - COOVI in Brussels for pastry, chocolate and sugar confectionery. He then obtained a degree in decoration techniques, desserts and marzipan figures from the Culinary Institute PIVA in Antwerp. After working in several pastry shops and renowned chocolateries, he pursued a degree in teaching and taught at his alma mater the Culinary Institute CERIA – COOVI for several years.

In 1972, Wybauw began his career with Callebaut. He has won numerous medals and competitions and now judges such events as, the World Championship in Las Vegas, and the Oskar in Vienna.