Jacques Torres

Jacques Torres grew up in Bandol, France, a small town in the southern region of Provence. At age 15, he decided to try the world of baking. During his next vacation, he began an apprenticeship at La Frangipane, a small pastry shop in his hometown. After two years, he completed his apprenticeship requirements and graduated first in his class. He continued his practice in La Cadiere d'Azur while waiting for his obligatory year of military time.

In 1980 on a bet with a friend, he approached the Michelin two-star chef Jacques Maximin at the Hotel Negresco and innocently inquired for a job. Maximin gave him an hour to return to work with a chef's coat and start a relationship that would last 8 years and take him around the globe. At the Hotel Negresco, he refined his skills and nurtured his intuitive sense of confectionery artistry.

...Jacques continues to appear in newspapers, magazines and trade press. He frequently makes television guest appearances on NBC's Today Show and Later Today, various shows on TV Food Network, and public television programs. His list of achievements include participation in "Merci Julia" - the world's top culinary professionals salute Julia Child; Julia Child's Master Chefs television series; James Beard Pastry Chef of the Year; Pierre Franey's Birthday Celebrations; Chef's of America Pastry Chef of the Year; Chocolatier Magazine's 10 Best Pastry Chefs; The Masters of Food & Wine; Chartreuse Pastry Chef Award; member of Academie Culinaire de France; and Cunard's Culinary Crossing on the QE2.

from http://www.mrchocolate.com/jacques.aspx