“Fondly referred to as Mr. Chocolate, Jacques
Torres is the authority on all things related to this confectionery delight.
Through his early years as a pastry chef, Jacques developed a deep affinity and
passion for chocolate. Raised in France,
Jacques fulfilled his American dream in 2000 with the opening of his first
chocolate factory, Jacques Torres Chocolate in the DUMBO neighborhood of Brooklyn, New
York. Jacques
was a pioneer—the first artisan chocolatier to start from cocoa beans to make
his own chocolate. Jacques prides
himself on specializing in fresh, hand-crafted chocolates using premium
ingredients free of preservatives and artificial flavors. Jacques and his
chocolate became an instant success attracting fans from all over the country.
In 2004, he opened his second chocolate factory and flagship store, Jacques
Torres Chocolate, in downtown New York
City on Hudson
Street.
With a retail viewing space surrounded by 5,000 square feet
of a chocolate manufacturing plant, at the Hudson St. workshop, visitors can peer
into Jacques’ venerated process of turning cocoa beans into chocolate bars.
Today, Jacques produces and sells his chocolates and other high-end
confectionery products at his two workshops and retail-only boutiques on the
Upper West Side, Chelsea Market, and Rockefeller
Center, all in Manhattan. Jacques’ story begins in Bandol, France,
a small town in the southern region of Provence.
At an early age, Jacques was inspired to start a culinary career thanks to his
love for food and making people happy. Despite not having extensive prior
training, but having 3 years apprenticeship, Jacques considered himself a
craftsman and, in 1980, landed a job with Michelin two-star chef Jacques
Maximin at the Hotel Negresco starting a relationship that would last 8 years
and take him around the globe. In 1986, Jacques was awarded the prestigious
M.O.F. medal, the youngest chef to earn the distinction. Jacques counts his
M.O.F. coach, Lou Lou Franchain, as a role model – along with Frank Mars of
M&M Mars and Leonardo DaVinci who have served as sources of inspiration
throughout his career. In 1988, he ventured to the U.S. as the Corporate Pastry Chef
for Ritz Carlton. It was Jacques’
intention to pursue the American dream. In 1989, the legendary Sirio Maccioni
invited Jacques to work at New York
City’s most famous restaurant, Le Cirque. For 11
years, Jacques served presidents, kings, and celebrities in his every day work
at the iconic restaurant. During his time at Le Cirque, Jacques released a 52
episode public television series, Dessert Circus with Jacques Torres, along
with two companion cookbooks, Dessert Circus: Extraordinary Desserts You Can
Make At Home (William Morrow), which earned a 1999 James Beard Award
nomination, and Dessert Circus At Home (William Morrow). He also hosted a television
series, Chocolate with Jacques Torres, on the Food Network for three years.
Jacques’ third cookbook, A Year in Chocolate (Stewart, Tabori and Chang) was
released in 2008. He continues to participate in culinary events and make guest
appearances on television shows such as Top Chef: Just Desserts and Chopped All
Stars. Additionally, Jacques proudly serves as Dean of Pastry Arts at New York’s The French
Culinary Institute. Jacques generously donates his time to many national
charity organizations including American Red Cross, Meals on Wheels, God’s Love
We Deliver, New York’s Hard of Hearing Association, Sloan Kettering Cancer
Research Center, the Association to Benefit Children, Make a Wish Foundation,
and St. Jude’s Children’s Hospital. He loves children and dedicates himself to
causes that support their well-being and happiness. Jacques makes his home in New York City where he often spends nights on his beloved
boat docked in the Hudson River. He is a
boating and fishing aficionado and feels just as at home on the water as he
does in the chocolate factory. Jacques is married to Hasty Torres, a fellow
chocolatier who founded her own chocolate shop in Beverly Hills called Madame Chocolat. For
more information about Jacques Torres Chocolate, please contact The Brooks
Group at 212-768-0860”.
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