Dean of Pastry Arts.
The Master of Chocolate and Pastry
If an exquisite pastry is like fine art, Chef Jacques is Michelangelo and Rembrandt rolled into one. The youngest recipient of Meilleur Ouvrier de France (Best Pastry Chef of France) in history, he spent 12 inspired years as executive pastry chef at Le Cirque before leaving to open his renowned wholesale, retail, and e-commerce chocolate company, Jacques Torres Chocolate, in New York City.
As dean of Pastry Arts, he regularly presents demonstrations to students in New York, helping students learn in 6 months what took him years as an apprentice. Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, 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 he was inducted by the James Beard Foundation into Who's Who of Food and Beverage in America. Chef Torres is the author of two Dessert Circus books, and many will remember him as host of the Food Network TV show, Chocolate with Jacques Torres. Currently there are nine Jacques Torres shops in Manhattan and Brooklyn where he specializes in fresh, hand-crafted chocolates using premium ingredients free of preservatives and artificial flavors. In 2014, he moved production to a 40,000 square-foot state-of-the-art factory in Brooklyn's Army Terminal. As Dean, Chef Torres offers ICC Pastry students the exclusive opportunity to intern at one of his world-famous chocolate businesses.
Accolades and Achievements
- Youngest individual to have won the French title Meilleur Ouvrier de France (MOF)
- James Beard Foundation, Who's Who of Food and Beverage in America
- Pastry Chef of the Year, James Beard Foundation
- Pastry Chef of the Year, Chefs of America
- Chartreuse Pastry Chef of the Year