Jacques Torres: Difference between revisions
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'''Jacques Torres''', known as “Mr. Chocolate,” is a master pastry chef. The youngest Meilleur Ouvrier de France (Best Pastry Chef of France) in history, Torres spent eleven years as Executive Pastry Chef at [[Le Cirque]] 2000 before creating his world-renowned chocolate company, Jacques Torres Chocolate. Torres’s specialty is in creating fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. He joined the faculty of |
'''Jacques Torres''', known as “Mr. Chocolate,” is a master pastry chef. The youngest Meilleur Ouvrier de France (Best Pastry Chef of France) in history, Torres spent eleven years as Executive Pastry Chef at [[Le Cirque]] 2000 before creating his world-renowned chocolate company, Jacques Torres Chocolate. Torres’s specialty is in creating fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. He joined the faculty of the [[French Culinary Institute]] (FCI) in 1993 as Dean of Pastry Arts and with the task of building their Pastry Arts curriculum. Torres is still a prominent member of the FCI community, leading the Pastry Arts as well as holding pastry demonstrations.<ref>http://www.frenchculinary.com/aboutus_faculty.htm</ref> |
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<ref>http://www.frenchculinary.com/aboutus_faculty.htm</ref> |
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== Culinary background == |
== Culinary background == |
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Torres grew up in [[Bandol]], France, a small town in the southern region of Provence. At age 15, he decided to try the world of baking. He began an apprenticeship at La Frangipane, a small pastry shop in his hometown. After two years, he completed his [[apprenticeship]] requirements and graduated first in his class. He continued his practice in [[La Cadiere d'Azur]] while waiting for his obligatory year of military time. |
Torres grew up in [[Bandol]], France, a small town in the southern region of Provence. At age 15, he decided to try the world of baking. He began an apprenticeship at La Frangipane, a small pastry shop in his hometown. After two years, he completed his [[apprenticeship]] requirements and graduated first in his class. He continued his practice in [[La Cadiere d'Azur]] while waiting for his obligatory year of military time. |
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In 1980 on a bet with a friend, he approached the [[Michelin]] two-star chef Jacques Maximin at the [[Hotel Negresco]] and innocently inquired for a job. Maximin gave him an hour to return to work with a chef's coat and start a relationship that would last 8 years and take him around the globe. At the Hotel Negresco, he refined his skills and nurtured his intuitive sense of confectionery artistry. |
In 1980 on a bet with a friend, he approached the [[Michelin]] two-star chef Jacques Maximin at the [[Hotel Negresco]] and innocently inquired for a job. Maximin gave him an hour to return to work with a chef's coat and start a relationship that would last 8 years and take him around the globe. At the Hotel Negresco, he refined his skills and nurtured his intuitive sense of confectionery artistry. |
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| ⚫ | From 1980-1983, he went back to school on his days off to earn the degree of Master Pastry Chef. He taught pastry at a local culinary school in [[Cannes]] from 1983-1986. During these years, he was also honing his skills in preparation for the infamous [[Meilleur Ouvrier de France]] (MOF) competition. In 1986, Jacques was awarded the prestigious MOF medal, the youngest chef to earn this distinction. <ref>http://www.mrchocolate.com/about_jacques.aspx</ref> |
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| ⚫ | From 1980-1983, he went back to school on his days off to earn the degree of Master Pastry Chef. He taught pastry at a local culinary school in [[Cannes]] from 1983-1986. During these years, he was also honing his skills in preparation for the infamous [[Meilleur Ouvrier de France]] competition. In 1986, Jacques was awarded the prestigious |
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== Achievements == |
== Achievements == |
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*He is a member of the Académie Culinaire de France, and in 2003 the James Beard Foundation inducted him into the Who's Who of Food and Beverage in America. |
*He is a member of the Académie Culinaire de France, and in 2003 the James Beard Foundation inducted him into the Who's Who of Food and Beverage in America. |
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*Chef Torres is the author of two Dessert Circus books, and many the host of the [[Food Network]] TV show [[Chocolate with Jacques Torres]]. |
*Chef Torres is the author of two Dessert Circus books, and many the host of the [[Food Network]] TV show ''[[Chocolate with Jacques Torres]]''. |
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*In 2004 he opened his chocolate factory and second retail location in Manhattan, Jacques Torres Chocolate Haven. |
*In 2004 he opened his chocolate factory and second retail location in Manhattan, Jacques Torres Chocolate Haven. |
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*On May 13, 2010 Torres, along with culinary chefs from |
*On May 13, 2010 Torres, along with culinary chefs from the French Culinary Institute, [[Jacques Pepin]], [[Alain Sailhac]] and [[André Soltner]], prepared a $30,000-per-couple dinner for U.S. President [[Barack Obama]]’s fund-raiser for the [[Democratic Congressional Campaign Committee]] at Manhattan’s St. Regis hotel. <ref>http://www.nydailynews.com/news/politics/2010/05/13/2010-05-13_prez_chases_wall_st_cash_at_dems_fete_hell_go_from_scold_to_host_as_he_ushers_ba.html</ref> |
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== References == |
== References == |
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Revision as of 03:40, 14 August 2010
 | This article may contain improper use of non-free material. (June 2010) |
Jacques Torres, known as “Mr. Chocolate,” is a master pastry chef. The youngest Meilleur Ouvrier de France (Best Pastry Chef of France) in history, Torres spent eleven years as Executive Pastry Chef at Le Cirque 2000 before creating his world-renowned chocolate company, Jacques Torres Chocolate. Torres’s specialty is in creating fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. He joined the faculty of the French Culinary Institute (FCI) in 1993 as Dean of Pastry Arts and with the task of building their Pastry Arts curriculum. Torres is still a prominent member of the FCI community, leading the Pastry Arts as well as holding pastry demonstrations.[1]
Culinary background
Torres grew up in Bandol, France, a small town in the southern region of Provence. At age 15, he decided to try the world of baking. He began an apprenticeship at La Frangipane, a small pastry shop in his hometown. After two years, he completed his apprenticeship requirements and graduated first in his class. He continued his practice in La Cadiere d'Azur while waiting for his obligatory year of military time.
In 1980 on a bet with a friend, he approached the Michelin two-star chef Jacques Maximin at the Hotel Negresco and innocently inquired for a job. Maximin gave him an hour to return to work with a chef's coat and start a relationship that would last 8 years and take him around the globe. At the Hotel Negresco, he refined his skills and nurtured his intuitive sense of confectionery artistry.
From 1980-1983, he went back to school on his days off to earn the degree of Master Pastry Chef. He taught pastry at a local culinary school in Cannes from 1983-1986. During these years, he was also honing his skills in preparation for the infamous Meilleur Ouvrier de France (MOF) competition. In 1986, Jacques was awarded the prestigious MOF medal, the youngest chef to earn this distinction. [2]
Achievements
- Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, the Chefs of America Pastry Chef of the Year, and Chartreuse Pastry Chef of the Year.
- He is a member of the Académie Culinaire de France, and in 2003 the James Beard Foundation inducted him into the Who's Who of Food and Beverage in America.
- Chef Torres is the author of two Dessert Circus books, and many the host of the Food Network TV show Chocolate with Jacques Torres.
- In 2004 he opened his chocolate factory and second retail location in Manhattan, Jacques Torres Chocolate Haven.
- On May 13, 2010 Torres, along with culinary chefs from the French Culinary Institute, Jacques Pepin, Alain Sailhac and André Soltner, prepared a $30,000-per-couple dinner for U.S. President Barack Obama’s fund-raiser for the Democratic Congressional Campaign Committee at Manhattan’s St. Regis hotel. [3]
References