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For many years Jean-Pierre Wybauw was a professor in sugar and chocolate confectionery. He travelled around the world to teach professionals the tricks of the trade. He has been an esteemed member for several international competitions. His book Fine Chocolates was translated into 8 languages and was awarded the title 'Best chocolate book of the world'. Serdar Tanyeli is a highly-talented Turkish photographer, who specialises in taking culinary photographs.