Jacques Torres Biography

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.
From 1980-1983 he went back to school on his days off to earn the degree of Master Pastry Chef. He taught pastry at a local culinary school in Cannes from 1983-1986. During these years he was also honing his skill in preparation for the infamous Meilleur Ouvrier de France competition. In 1986 Jacques was awarded with the prestigious M.O.F. medal the youngest chef to earn the distinction.

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