American Immigration Law Foundation: Jacques Torres - Case Study Example

 Jacques Torres started his culinary training at the age 15. He started his career as a trainer in La Frangipane which was a small pastry shop. He completed his training within two years and graduated with first class degree in his class. For improving his skill, he continued to work in La Cadière d'Azur. In 1980, he joined Hotel Negresco where he took training as a cook for 8 years and after a successful stint, he took a trip around the globe (Chef 2 Chef. “Chef Jacques Torres”). He spent eight years under the guidance of French chef Jacques Maximin at Hotel Negresco. He used to attend the classes during his off time. After completing the classes, he was also trained at Cannes Culinary School. While he was working in the hotel, he had participated in various prestigious food events. He received various honors and awards such as he achieved gold medal from Japanese Pastry Chef Association as well as at French Championship of Desserts (Torres, “Jacques’ Early Years”). 2.0 Beginning and Earliest Jobs In France, Jacques Torres had worked in a bakery shop named La Frangiapane as a trainer. After completing his training for 2 years as a pastry trainer, he shifted his job in Hotel Negresco which was located at Nice, France. He worked there for 8 years. Subsequently, for a few years he had worked to earn his degree as Master Pastry Chef. In the year 1980, Jacques Torres was encouraged by the prestigious Ritz-Carlton and motivated himself towards the US, first to Palm Spring followed by Atlanta. After that period he then moved to work as Pastry Chef in the kitchen of Le Cirque restaurant in New York. This was a reputed French restaurant (Culinary Schools. Org. “World-Class Pastry Chef: Chocolatier Jacques Torres”). He received honor of the Confederation of Japan. He then joined Ritz-Carlton hotels to work as corporate pastry chef. He also trained other chefs across the US. He used to conduct occasional classes of FCI during the year 1993 when he was working in Le Cirque. He taught classes twice a month and managed entire curriculum for improvement (Sailhac, A., “French Culinary Institute's Salute to Healthy Cooking”). In 1989, he was inveigled to Le Cirque. His regular job in Le Cirque was to serve celebrities, royals, clients and friends along with those who loved his creations. Success had come early for Jacques Torres due to his talent, dedication, and willpower to come up with “something new, something else, always, always”. It was always an assurance to offer sweet surprises from him. He offered ’champagne truffles’, ‘bars of chocolate’, ‘covered chocolates’, ‘items for weddings and events’, and also ‘Jacques Torres chocolates’ (Torres, “Great Chefs Jacques Torres”). 3.0 Current Business Jacques Torres was French chocolatier; he has become a well known chocolate entrepreneur after his extensive efforts in his work with restaurant industry. At present, the entrepreneur produces confections from chocolate crunch puffs to Champagne truffles. Nowadays, he makes both chocolate delicacies and produced chocolate from cocoa beans. He has created and sold his own line handcrafted chocolate as well as various others high-end confectionary products to his four factories and retail locations in New York along with retail enterprise in Atlantic City at Harrah’s Casino (The Sun Winefest ’12, “About Jacques Torres”). He became owner of his own chocolate shops in the year 2000 by opening a modernized warehouse with a cobble stone street in DUMBO section of Brooklyn. Jacques Torres opened his second location featuring a state-of-the-art chocolate manufacturing plant. In this place, the customers can observe the process of transformation of cocoa bean to chocolate bar. He opened his third store in the year 2007 in New York City. After two years, he opened his fourth store in Chelsea Market which was located in Manhattan's Meatpacking District. Jacques Torres decided to expand his operations where he included ice cream in his business in May 2009. He opened the first Jacques Torres Ice Cream in ‘DUMBO’ after original Jacques Torres Chocolate (The Sun Winefest ’12, “About Jacques Torres”). Torres sold the products to both wholesale as well as retail markets. The chocolate products are all natural and contain no artificial flavor. He has used innovative style in his operations (Torres, “Jacques’ Early Years”). 4.0 Jacques Torres: A Celebrity Jacques Torres is known for both celebrity status and signature items. He also became famous personality in newspaper, trade press along with magazines. He regularly conducted television shows on NBC’s Today Show as well as Later Today. Various shows were arranged in television with top culinary professional of the world (American Immigration Law Foundation, “Jacques Torres”). Jacques Torres with his incredible chocolate items became a television focus. He had even hosted in a number of television shows such as Chocolate with Jacques Torres and Dessert Circus in 1998. Since the program was a huge success, Jacques Torres had written a second book and again conducted the second season of the program for the next year (American Immigration Law Foundation, “Jacques Torres”). He had also received an honor to appear with Julia Child in her series Julia Child’s Master Chefs (Culinary Schools. Org, “World-Class Pastry Chef: Chocolatier Jacques Torres”). In the year 2002, thirteen episodes of television series of him had led on Television Food Network (American Immigration Law Foundation. “Jacques Torres”). The various items of Jacques Torres include asserted dark and milk chocolate, dark chocolate, premium milk chocolate, caramel sauce, dark chocolate almonds, espresso beans covered in chocolate, fudge sauce, hot chocolate classic, marshmallow chocolate, hot chocolate wicked, milk chocolates covered with cheerio, mendiments, milk chocolate covered with pretzels, short bread cookies and Jacques’ house blend. These items made him well known and he became the master of pastry. The delicious dishes of chocolate which was made by Jacques Torres became much famous and were liked by all (Max Delivery, “Jacques Torres Chocolates”). 5.0 List of Books He Has Written Several books were written by Pastry Chef Jacques Torres which includes Jacques Torres’ A Year in Chocolate released in 2008, Dessert Circus: Extraordinary Desserts You can make at Home in 1998, which is a 52 episode of public television series, Dessert Circus at Home: Fun fanciful, Easy-To-Make Desserts in 1999, A Year in Chocolate 80 Recipes For Holidays and Special Occasions (Witherspoon, K. & Meehan, P., “How I Learned to Cook: Culinary Educations from the World's Greatest Chefs”). 6.0 Culinary Style or Philosophy The philosophy of Jacques Torres was to maintain “Quality, Discipline and Reality”. The cooks are well trained to work in any restaurants around the world in both pastries as well as culinary positions (Sailhac, A., “French Culinary Institute's Salute to Healthy Cooking”). He introduced “Chocolate as Breakfast” philosophy to the people (Nelson, A. & Lewis, M., Chocolate Bar). His style of cooking is always something new, different and creatively designed. He always prepares certain different and innovative styles in his dishes and as a result the celebrities and the common people get attracted and love his dishes. He offers different kinds of champagne truffles, chocolate bars, enclosed chocolates and various other items for weddings as well as events. He also delivers Jacques Torres chocolates along with ‘aprons and caps’ (Torres, “Great Chefs Jacques Torres”). References American Immigration Law Foundation. “Jacques Torres”. April 26, 2011. Awards, 2001. Chef 2 Chef. “Chef Jacques Torres”. April 26, 2011. Featured Chef, 2011. Culinary Schools. Org. “World-Class Pastry Chef: Chocolatier Jacques Torres”. April 26, 2011. Culinary art Schools, 2011. Max Delivery. “Jacques Torres Chocolates”. April 26, 2011. Best of NY, 2011. Nelson, Alison. & Lewis, Matt. Chocolate Bar Running Press, 2004. Sailhac, Alain. & Et. Al. French Culinary Institute's Salute to Healthy Cooking Rodale, 2001. The Sun Winefest ’12. “About Jacques Torres”. April 26, 2011. Personalities, 2011. Torres, Jacques. “Jacques’ Early Years”. April 26, 2011. Chocolatiers of the World, 2010. Torres, Jacques. “Great Chefs Jacques Torres”. April 26, 2011. Jacques Torres Chocolate, 2000. Witherspoon, Kimberly. & Meehan, Peter. How I Learned to Cook: Culinary Educations from the World's Greatest Chefs Bloomsbury Publishing USA, 2007. Read More