Jean-Pierre Wybauw, a world-renown teacher of chocolate and confectionery technology, has been an advisor and instructor with Barry-Callebaut for 32 years. He lives in Belgium, and constantly travels around the globe to teach professionals the tricks of the trade, and giving lectures at famous culinary schools. For years he has been a valued judge during international contests and in 2002 he was voted Chef of the Year by the Culinary Institute of America.

His book, Chocolate decorations, is a comprehensive and practical guide. With clear action images and brilliant photography, more than 100 original decoration techniques are explained. A must-have for professionals and advanced amateurs.