Jacques Torres was born in 1960 in Algiers and grew up in Bandol, France, a small town in the southern region of Provence. He chose his career in the industry of baking at the age of 15 and immediately fell in love with it. During vacation Jacques started an apprenticeship at La Frangipane, a small pastry shop in his hometown. After spending two years in the pastry shop he completed his apprenticeship requirements and graduated first in his class.
In 1980 Jacques approached the Michelin two-star chef Jacques Maximin at the Hotel Negresco on a bet that was set by a friend. After Mr. Torres talked to Maximin he was innocently inquired for a job. Maximin gave Jacques an hour to return to work with a chef’s coat and Jacques started a relationship that would last for 8 years and also take him around the globe. Jacques also fathered his education by going back to school on his days off to earn the degree of Master Pastry.
From 1983-1986 Jacques taught a pastry class at a local culinary school in Cannes. In the years of his teaching his pastry class Jacques was also honing his skills in preparation for the infamous Meilleur Ouvrier de France competition. Jacques was the youngest chef to win the prestigious M.O.F. medal in 1986. In 1988 Jacques Torres was sent to the United States as a Corporate Pastry Chef by the Ritz Carlton Hotel Company. He launched the opening of their hotel in Palm Springs and the Jacques transferred to the corporate headquarters in Atlanta later that year. Also later that year the legendary Sirio Maccioni invited Jacques to work at New York’s most famous restaurant, Le Cirque. Sirio Maccioni enticed Jacques with a custom-built pastry kitchen and for the next 11 years Jacques Torres served to presidents, kings, and celebrities in his every day work.
In 2000 Jacques Torres opened his own chain of chocolate factories, Jacques Torres...
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