Master Pastry Chef Jacques Torres Crafts Chocolates with Flair
A world famous pastry chef and chocolatier, Jacques Torres grew up in a small town in Provence, France. When he was 15, he became an apprentice in a small pastry shop in his town, and later got a job under two-star chef Jacques Maximin. Torres went on to earn a Master Pastry Chef degree, and, at age 26, he became the youngest chef ever to earn the prestigious Meilleur Ovrier de France competition.
In 1998, Jean Pierre Dubray of the Ritz Carlton Hotel Company personally asked Jacques Torres to move to the United States and become the company’s Corporate Pastry Chef. One year later, the legendary restaurateur Sirio Maccioni invited the now-famous pastry chef to work at Li Cirque, one of New York’s most famous restaurants. For eight years, Torres crafted his exquisite, hand-crafted sweets for celebrities, presidents, and even kings.
Torres Tastes the Sweets of Pastry-Chef Success
In 2000, Chef Torres opened two chocolate factories in New York City. Chocolate lovers from around the world flock to order Torres’ fresh roasted hazelnuts in creamy milk chocolate, rich, bubbly champagne truffles, and dark chocolate with anchovies and chipotle chilies. He made his TV debut in the PBS series “Jacques Torres’ Dessert Circus,” and starred in three series on the Food Network, including Chocolate with Jacques Torres.
Jacques Torres has written a number of cookbooks, and teaches budding pastry chefs the tricks of the trade at the French Culinary Institute. His numerous awards include the James Beard Pastry Chef of the Year, the Chefs of America Pastry Chef of the Year, the Chartreuse Pastry Chef award, and membership in the Académie Culinare de France.
Sources:
Jacques Torres Chocolates, “Shop Online”
Food Network, “Bio, Jacques Torres”
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