He is a celebrity Pastry chef, Author. His nationalities are Algerian, American, French. He joined movies and tvshows named Nailed It! Since , Next Great Baker — , Nailed it! Since and Cooking with B. Smith an He had 1 child Pierre Torres. His spouse is Hasty Khoei m. Pastry chef and chocolatier who founded the Jacques Torres Chocolate shop and became known to Food Network viewers as the host of Chocolate with Jacques Torres. He married chocolatier Hasty Khoei in His son Pierre was born in August The demand for his confections grew rapidly, so he opened more stores throughout Manhattan including ice cream locations.
There are 3 retail locations throughout New York City. Additionally, he proudly served as Dean of Pastry Arts at the award-winning International Culinary Center for thirty years before it closed December He designed the curriculum of the fast-track Professional Pastry Arts program and offers internship opportunities to ICC pastry students.
Jacques prides himself on specializing in fresh, handcrafted chocolates using premium ingredients free of preservatives and artificial flavors. From sourcing the perfect cacao beans to techniques steeped in tradition, Jacques combines genuine passion with handcrafted mastery to produce purely delicious, real chocolate.
He also hosted a television series, Chocolate with Jacques Torres , on the Food Network for three years. He loves children and dedicates himself to causes that support their well-being and happiness. Jacques makes his home in New York City, and is married to Hasty Torres, a fellow chocolatier, who founded her own chocolate business in Beverly Hills called Madame Chocolat. He excelled at his culinary studies and at his employment as a chef, moved to New York, and went on to become a world-renowned pastry chef and chocolatier.
Before he became a renowned master pastry chef known as "Mr. He took up baking at age 15, when he began an apprenticeship at a small pastry shop. Within two years, Torres had begun to master his baking skills.
In his early 20s, Torres met two-star Michelin chef Jacques Maximin and began working with him at the Hotel Negresco, a leading hotel on the French Riviera. Although he had only his apprenticeship as prior experience, Torres was able to land that job as a result of his love for food and for making people happy.
He considered himself a craftsman, and apparently, so did Maximin. The two forged a relationship that lasted eight years and took Torres around the world. Although Torres was working regularly as a chef, he found time to attend culinary school and earn a master pastry chef degree. He also taught pastry courses at a culinary school in Cannes, France, from to , which was the year he earned the prestigious title of Meilleur Ouvrier de France "Best Craftsman of France" , becoming the youngest chef to earn the distinction.
One year after, Torres met Sirio Maccioni. The two made a cordial acquaintance and Maccioni hired him to work at his restaurant in New York. Le Cirque was a leading restaurant which specialized in French cuisine and was frequented by the elegant personalities of New York. Torres spent over a decade at the French restaurant. Torres left his job at Le Cirque in He then opened his chocolate making shop in Brooklyn district of New York.
He now has several selling outlets and an ice cream manufacturing shop. In one of the crowning moments of his career, He was part of the team that prepared that hosted the fundraising dinner for President Barrack Obama. Regis Hotel in New York. The dinner cost USD 30, per plate. He has participated in other dignitary luncheons and dinners in New York. While working under Maccioni, Torres released an educative television series called Dessert circus With Jacques Torres.
This 52 episode series was aired on public television free of charge. He authored a set of three culinary cooking books. To promote his chocolate skills to the public, he had a series called Chocolate with Jacques Torres.
0コメント