Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight. His story begins in the South of France in a small town on the Mediterranean Sea in the southern region of Provence called Bandol. At an early age, Jacques was inspired to start a culinary career and was enraptured with pastry making. He began his apprenticeship when he was 15 years old at the best pastry shop in Bandol. With passion and dedication, three years later in 1980, landed a job with Two-star Michelin Chef Jacques Maximin at the Hotel Negresco in Nice, France. Jacques eventually became the Executive Pastry Chef and for 8 years this opportunity took him around the globe. In 1986, Jacques was awarded the prestigious M.O.F. (Meilleur Ouvrier de France) medal in Pastry. He was (and still is) the youngest pastry chef in history to earn the distinction; he was only 26 years old.
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