Pastry Chef Jacques Torres of Jacques Torres - Biography

Jacques Torres is one of the most popular and respected patissier and chocolate manufacturers in the world. He is a chocolate executive of Jacques Torres Chocolate, having two offices in Manhattan, and DUMBO in Brooklyn, where he manufactures and sells his own collection of handmade chocolate and other fine confectionery products. Prior to opening his chocolate shop, Torres has been a renowned executive chef in New York's Le Cirque for over 10 years, where he served as president, king and celebrity.

As one of the most famous chocolate brands in the country, Torres judges the world contest, continues to participate in cooking activities, opens his kitchen into the kitchen where students are interested and shares passion for chocolate art doing. Torres donated his time to many charities such as the American Red Cross, meals by car, love to God, New York Hearing Association, Sloan Kettering Cancer Research Center, Child Welfare Association, and so on.

In 1998, Torres had 52 episodes of public television program "Jack Torres and Desert Circus" and two supplemental recipes, Desert Circus: 1999 James Beard Award nominated special dessert that you can make at home Announced. And the house of desert circus. Recent entrepreneurial projects include chocolate year books and acclaimed reviews released in 2008, and the opening of the 2009 Jack Torres Ice Cream Parlor. Currently Torres is in charge of the French cooking association's pastry art department.

In the world of famous chef Jacques Torres, he appeared as a world class sweet shop. His passion for chocolate made him a spotlight to be shared with other famous chefs. The credibility of his unparalleled rock star chocolate in this field is conveyed to the desire to cook through Tres's various educational efforts. When he challenged his cooking idea with an apprentice at a French bakery, the chef longed for pastry art. Careers who have not looked back now include credits as writers, owners / operators, and deans. At this stage of his career, Torres Cook will manage much of his adventure while continuing to inherit his genius to the next generation of educators.

Jacques Torres is one of the most popular and respected patissier and chocolate manufacturers in the world. He is a chocolate executive of Jacques Torres Chocolate, having two offices in Manhattan, and DUMBO in Brooklyn, where he manufactures and sells his own collection of handmade chocolate and other fine confectionery products. Prior to opening his chocolate shop, Torres has been a renowned executive chef in New York's Le Cirque for over 10 years, where he served as president, king and celebrity.

Torres born in Algiers grew up in French fishing village Bandol. When I was fifteen, Tres began his apprenticeship at a small candy shop, finished his apprenticeship within two years, and graduated for the first time in my class. In 1980, he began working with Michelin's two-star chef, Jacques Maximin, at Hotel Negresco. In the meantime, Torres also attended cooking school and acquired a master 's degree from pastry. Next, he taught teaching pastry at the cooking school of Cannes from 1983 to 1986. In 1986, Torres was the youngest person ever won the competition of Meilleur Ouvrier Patissie de France. Torres served as a corporate pastry chef at the Ritz-Carlton Hotel in 1988, and then served as Executive Pastry Chef for the next 11 years. In 2000, Torres left Le Cirque and opened a chocolate factory and a retail store in Brooklyn, New York.