The world's best pastry chefs are certainly not all French.

One can toss such an idea away with the eggshells after meeting American pastry chef, cooking instructor, blogger (www.davidlebovitz.com) author and chocolate expert David Lebovitz.

His first two books - Room for Dessert and Ripe for Dessert, featuring contemporary desserts with fruit, were followed by The Great Book of Chocolate, cited as one of the top books of the year by the NY Times.

Mr Lebovitz, who learned the art of chocolate at Callebaut College in Belgium and did advanced work in baking and the art of confectionery at the l’Ecole Lenôtre in Paris, leads week-long chocolate and bakery tours for private groups through Paris several times a year.

Former editor of the International Herald Tribune, Mort Rosenblum, will joined him in in May.

“We’re friends and our styles compliment each other,” said Mr Lebovitz who added: “He's a straight talker; I’m detailed. He’s worked in war zones; I’ve worked in kitchens - but he's also very knowledgeable about chocolate.”

“There are so many misconceptions about chocolate,” he said.

“Like all food; it’s about the quality and blending of ingredients. Swiss oxygen is not what makes good Swiss chocolate.”

His most recent book, The Perfect Scoop, has hundred of recipes for ice creams, sorbets, and granitas for those who like homemade, a task that Lebovitz says affordable, easy-to-use machines has brought into vogue.

In the midst of a booming career in the USA, Mr Lebovitz moved to France “on a whim” and speaking almost no French. “I wanted a change. I knew some people in Paris, so I made the move.”

Originally from Connecticut, then moving to the San Francisco Bay area as a young adult, Mr Lebovitz received much of his training at Alice Waters' world-famous restaurant Chez Panisse in Berkeley, California where he spent over 12 years in the pastry department.

Opened in 1971 Chez Panisse made its reputation by applying simple techniques to fresh grown ingredients.

“The restaurant was very influenced by France,” he said. “At the time, it was an oasis of good food, the best of the best ingredients. It was an extremely supportive atmosphere and an absolutely great place to work.”

Not surprisingly, Mr Lebovitz’ cooking classes feature desserts that are easy to prepare for home cooks using the best seasonal ingredients.

“We seem to have hit the skids in America with what we are putting in our bodies,” said Mr Lebovitz.

“The food in France is fabulous. Regional foods are celebrated in France, which is something that one doesn’t find much of in the States.

“Unfortunately, too much of France’s cuisine du marché is being replaced by cuisine Chez Picard.