Jacques Torres | |
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Spouse | Hasty Khoei (after 2007) |
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Jacques Torres (born 14 June 1959) is a French pastry chef and chocolatier based in New York. Torres is a member of the International Culinary Center community as Dean of Pastry Arts, as well as holding pastry demonstrations. He appears on the show Nailed It! . [3]
Torres was born in Algiers and grew up in Bandol, a fishing village in the South of France. [4] [5] When Torres was 15 years old, he began an apprenticeship at a small pastry shop and completed his apprenticeship requirements in two years, graduating first in his class. In 1980 he began working with two-star Michelin chef Jacques Maximin at the Hotel Negresco. During that time, Torres also attended culinary school to earn a Master Pastry Chef degree. Next, he taught pastry courses at a culinary school in Cannes from 1983 to 1986. [6] In 1986, Torres was the youngest person ever to win the Meilleur Ouvrier Pâtissier de France competition. [7]
Torres moved to the United States, and in 1988 he served as the Corporate Pastry Chef for the Ritz Carlton Hotel Company before moving on to Le Cirque, where he worked for 11 years as Executive Pastry Chef. [6] Torres joined the faculty of the International Culinary Center in 1993, and after designing the Classic Pastry Arts Curriculum in 1996, he became the school's Dean of Pastry Arts. [8] In 2000, Torres left Le Cirque to open a chocolate factory and retail shop in Brooklyn, New York. Currently, there are eight Jacques Torres shops, including one chocolate factory in the Brooklyn Army Terminal and an ice cream shop in Grand Central Terminal. [6] [9] In March 2017 Jacques opened New York City's first chocolate museum, named Choco-Story New York. The 5,000-square-foot (460 m2) museum opened at the site of his flagship store in Manhattan.[ citation needed ]
In 2007, Torres married chocolatier Hasty Khoei, who formerly worked under Torres in his chocolate factory. Khoei owned a chocolate shop, Madame Chocolat, in Beverly Hills, California. [10] Their son, Pierre, was born on August 19, 2016. [11] Their daughter, Jacqueline, was born on April 5, 2019. [12] The family currently resides in New York City.
Torres appeared as a judge on Season 4 of Next Great Baker , [13] and is a judge and co-host on the cooking comedy show Nailed It! alongside Nicole Byer. [14]
Torres's awards include the James Beard Foundation Pastry Chef of the Year, Meilleur Ouvrier de France, 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.[ citation needed ] Torres is the author of two Dessert Circus books, and the host of the Food Network TV show Chocolate with Jacques Torres . [15] In 2004 he opened his chocolate factory and second retail location in Manhattan, Jacques Torres Chocolate Haven.[ citation needed ] On May 13, 2010, Torres, along with culinary chefs from the French Culinary Institute (now known as The International Culinary Center), 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. [16]
Chocolate with Jacques Torres is a North American television cooking show hosted by Jacques Torres. [17] It premiered in on the Food Network in 2002. The show was taped in the United States and France, occasionally in Torres's home region of Provence. Its primary focus is on extravagant chocolate-based desserts, including chocolate sculptures, centerpieces, and other edible artwork. Torres often describes techniques viewers can use to make their own at home.
Alain Pierre Sailhac was a French internationally recognized chef working in New York City, where he held the position of executive vice president and dean emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first-ever four-star rating from The New York Times while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club, and the Plaza Hotel.
A chocolatier is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers; in the chocolate industry they are sometimes referred to derisively as "melters".
Molten chocolate cake or runny core cake, is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate.
Michel Allex was a French chocolatier and politician, the appointed mayor of Chalon-sur-Saône, France since 2002. He was named by Dominique Perben as his replacement when Perben left Chalon-sur-Saône for his duties as a cabinet Minister for Jacques Chirac.
Jean-Paul Hévin is a French manufacturer of high-end chocolate, who operates 6 stores in Paris, 11 in Japan, 1 in Hong Kong, and 2 stores in Taipei headquartered in Paris.
Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Called "the Picasso of Pastry" by Vogue, Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. In 1998, Hermé created his own brand with Charles Znaty. He has written or co-written over 40 books.
David Carmichael is an American chef, specializing in pastry. Born and raised in New York, he has run several pastry kitchens in many of Manhattan's finest restaurants. He currently works at Gilt restaurant, situated in the New York Palace Hotel. He is known for his salted milk chocolate ice cream and warm brownies.
Jean-Philippe Maury is a French pastry chef, who currently owns iDessert in San Diego and oversees two pastry shops aboard a cruise ship.
William Curley is a Scottish patissier and chocolatier. Curley is the owner of the London chocolate company William Curley Ltd., and has won the Academy of Chocolate's 'Britain's Best Chocolatier' Award four times. In 2012 William became a member of the prestigious pastry association Relais Desserts.
Pascal Caffet is a World-Champion and Meilleur Ouvrier de France French pastry confectioner and chocolate maker. He specializes in chocolate pralines and has shops in France, Italy, and Japan.
André Soltner is an internationally recognized French chef and author based in the United States. He is considered one of America's first superstar chefs.
Florian Bellanger is a French pastry chef, formerly the executive pastry chef at the famous Parisian pastry and candy shop, Fauchon. He is a permanent judge on the Food Network's competition series Cupcake Wars, appearing in over nine seasons and 135 episodes to date.
Jacques Génin is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.
Kings of Pastry is a film by D.A. Pennebaker and Chris Hegedus that follows a group of world-class French pastry chefs as they compete for France's most prestigious craftsmen award: Meilleur Ouvrier de France, awarded by former French President Nicolas Sarkozy. The competition, which takes place in Lyon, France, features a diverse range of creative trade professions, from carpentry to jewelry design to pastry making. The honor of wearing the blue, white and red striped collar given to the winners is considered to be the ultimate recognition of excellence in the pastry field. The film focuses primarily on Chef Jacquy Pfeiffer, co-founder of Chicago’s French Pastry School, and one of the sixteen finalist chefs competing — the sixteen finalists were selected from eighty semi-finalists during the semi-final rounds that took place in the months prior to the final competition.
Jennifer Yee is an American chef, specializing in pastry. Born and raised in San Francisco, she worked in several pastry kitchens in some of New York's finest restaurants, including Lafayette in the NoHo neighborhood of Manhattan as Patissière, and The Grill in midtown Manhattan's Seagram Building, as the opening Pastry Chef, before becoming the Executive Pastry Chef for Chef Linton Hopkins' restaurants in Atlanta. Her work has been recognized by the James Beard Foundation in both New York and Atlanta.
Yves Thuriès is a French cooking and pastry chef, twice Meilleur Ouvrier de France.
Janice Wong is a Singaporean artist, chocolatier, chef, and entrepreneur. In addition to restaurants, dessert bars, and retail ventures, she is known for her edible art installations. She has won multiple awards, including being named "Asia’s Best Pastry Chef" two years in a row by the World’s 50 Best Restaurants award sponsored by S.Pellegrino. Her single-origin, bean-to-bar chocolate brand, Janice Wong Pure Imagination, has retail outlets and production facilities in Singapore.
Sébastien Canonne MOF is a French pastry chef and co-founder of the French Pastry School in Chicago, the Butter Book online platform, and EQUII. In 2004, he earned the title of Meilleur Ouvrier de France. In 2012, he was named a knight by the French government in the Order of Academic Palms, and in 2015, in the National Order of the Legion of Honour.
Jacquy Pfeiffer is a French master pastry chef and teacher. He co-founded the French Pastry School in Chicago, and co-authored The Art of French Pastry cookbook. He is the primary subject of the 2010 documentary Kings of Pastry.
Stéphane Tréand is a French pastry chef from Brignoles, France, Meilleur Ouvrier de France recipient, pastry instructor, and restaurateur residing in California, USA.