World-Renowned Chocolate Expert Speaks at Johnson & Wales
Jean-Pierre Wybauw Shares Knowledge with Students
PROVIDENCE, R.I. — May 4, 2006 — Jean-Pierre Wybauw of Barry Callebaut— regarded by many as the world master of chocolate — recently shared his genius with the students and faculty at Johnson & Wales University.
During his presentation to students, Wybauw gave a short refresher on tempering chocolate, a process he prefers to call “recrystallization” because he feels the traditional term makes chocolatiers focus too much on temperature. He believes that it is more important to know the chocolate’s state by look, color, how it falls when one pours it off a spoon … “The best thermometer is your eye, and we have two, so we are rich!” he said. He then created a variety of confectionery treats, demonstrating various molds and techniques.
“We are thrilled about 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. What an opportunity for students to learn from him.”
One student is Margot Wasser, a sophomore who will be entering the Baking & Pastry bachelor’s degree program in the fall, who helped Wybauw prepare his demonstrations. She received a certificate good for one free class at Callebaut’s training school in Montreal (the average cost per class is $1,200).
The private class for faculty was an advanced extension of his presentation for the students. Wybauw lectured on the “Advanced Study of the Science of Chocolate Tempering,” demonstrating to faculty his technique for the creation and assembly of a “quick” chocolate showpiece. His belief is “grand in appearance but simple in production.”
Wybauw has been a teacher and advisor 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. He has won numerous medals and competitions and now judges such events as the World Championship in Las Vegas, and the Oskar in Vienna. One of Wybauw’s lasting contributions to the field is transfer sheets, which are now used globally for placing designs on chocolate.
Johnson & Wales — America’s Career University® – was founded in 1914. It is a private, nonprofit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology. Preparing students for successful careers is the cornerstone of the University’s educational philosophy. A benchmark of the University has been its 28 consecutive year employment record - within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field. With an enrollment of more than 16,000 students, Johnson & Wales maintains campuses in Providence, R.I., Charleston, S.C., Norfolk, Va., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information about Johnson & Wales University, visit www.jwu.edu.
Chef2Chef News Desk