Culinary artistry

culinary graphicsistry goes beyond the ordinary art forms. Un same(p) painting, literature, and the performing arts, culinary arts ply more than full the usual ocular, intellectual, or auditory experience. The culinary arts combine all(prenominal) of the aspects of all the art forms that we cope of a culinary masterpiece, unlike any(prenominal) other masterpiece in any art field should offer a multi-disciplinary experience as well as please the twain other remaining sensations of taste and smell.A culinary obra maestra has to complete the experience by offering visual appeal, the application of the concepts of food preparedness, as well as the ultimate experience for the palate. Chef Jacques Torres has undoubtedly mastered the art of food preparation and more. Our likely chef was already a master in the kitchen at the affectionate age of 15. He played out nearly of his childhood in Bandol, in the south of France and was an apprentice in a relatively small pastry dough sho p called La Frangipane.His two historic period being an apprentice was holy pleasure for this young chef, and as a testament to this estrus for grooming, he graduated at the top his apprenticeship class. Chef Torres went to attend high school and spent a year in the military these however, did non dampen his warmness for the culinary arts. Upon leaving the military he pursued his hump for cooking and polished his culinary skills at the La Cadiere dAzur where he earned the power point of master pastry chef.At 26 years old, Chef Torres was recognized by his countrymen with the most prestigious award for French fashionsmen, the Meilleur Ouvrier de France Patissier (Best Pastry Chef in France), making him the youngest in history ever to receive this coveted recognition. He did not stop over here during this considerably early period in his career, Chef Torres already began to make awards from all over the reality among these are the gold medal of the Nipp geniusse Pastry Chef Association and his win in the 1986 French Championship of afterss M. O. F., to consult a couple. He was quite aggressive in pursuing his choler as he went on to spend culinary weeks in Tokyo, Sydney, Melbourne, and Spain as well as went on a culinary cruise with Le Figaros through the countries of the Mediterranean. He also offered consultation and product development operate to Cointreau and Valrhona. Later, he also left for the United States to participate in the re consignment ceremonies of the Statue of indecorousness honoring President Francois Mitterand of France and President Ronald Reagan of the United States.Chef Torres treasured to care his expertise to aspiring chefs, which make him a cut above other chefs who would like to keep their secrets to themselves. Chef Torres believed in the value of bequest and made sure that his legacy lasted forever by ensuring that his skills and get alongledge was appropriate transferred to younger chefs who shared his passio n for pastry. Ideally, Chef Torres wanted to improve the area of pastry making so that the world could experience the wonders of this desert.To accomplish this point objective of his, Chef Torres joined the French Culinary Institute Faculty in 1993. He sluice went to as far-off as designing the Classic Pastry Arts curriculum for the school. His dedication to the education of aspiring chefs appropriately made him the programs Dean of Pastry Arts. His cargo to the education of young chefs allowed him to pay back the industry that made him into whatever he has be take place. He was a good educator and many of his students leave gone on to pursue their admit careers and make mileposts of their own.Chef Torres was also a health buff, he regularly joins the New York City Marathon. As a testament to his love affair with health a few of his recipes appeared in the French Culinary (your family name) 3 Institutes Salute to Healthy Cooking (Rodale, 1998). This recipe book pays particul ar attention to healthy eating and cooking and so features menus arranged according to season availability that are a made from low-fat, healthy ingredients the classic French culinary way. No less than the Ritz-Carlton Hotel go with hired Chef Torres as the corporate pastry chef in 1998.He was with the Ritz for a year until the keen Sirio Maccioni invited him to be the executive pastry chef of Le Cirque which bedevil a custom-built state-of-the-art pastry kitchen. His work at Le Cirque allowed him to wow patrons with his creations. He gave them the culinary experience of a life epoch, one they will never forget. People from all over the country and even the world began to consider Le Cirque as the home of desolate made only for the gods. More and more, the patronage of Le Cirque grew.The patrons wanted more of Chef Torres abandon, and not only that, they wanted the diversity of the choices and expected more to come from this culinary genius. Chef Torres, on the other hand, nev er belittled a dull moment in making his creations and as a result, no(prenominal) of his patrons went away disappointed. They either had a wide smile on their faces or a small paper bag filled with more of his deserts to take home. For eleven years, Chef Torres impressed his clientele with his culinary expertise. As his fame afford throughout the land, his fame also grew. soon enough, the demands were too much for the culinary genius and as if his work at Le Cirque was not enough, Chef Torres also launched afters Circus with Jacques Torres, a public access show that aired 52 episodes aside from this, he also released two recipe books to accompany the show, sugariness Circus Extraordinary Desserts You Can Make at Home and Dessert Circus at Home, the former of which earned a 1999 crowd together Beard Nomination. He did not however take any shame against these demands, in fact, his spirit was more than willing to indulge in the demands, tho his flesh was weak, and so stress to ok the culinary genius down.After eleven years of heavenly deserts and more than satisfied customers, Chef Torres made a milestone decision he left Le Cirque to start his own business. Fortunately, Chef Torres was not just an exquisite pastry chef solely a businessman as well. He opened his own drinking java factory in Brooklyn and called it Jacques Torres Chocolate. The name was synonymous with the chefs amazing deserts, and who bum resist coffee created by someone who can create divine deserts?Chef Torres wasted no time in building his business he personally took care of the retail, wholesale, and internet operations, and in not time, his creations reached chocolate lovers from all over the world. His Chocolate Coconut Napoleon, Chocolate Bark, and Chocolate Mousse all became pulse hits. How else would chocolate stuff made from real chocolate fare? To correspond to this, Chef Torres also created some unusual chocolate flavors like ginger-laced and chili-laced chocolates w hich became demand items Soon after, in 2004, Chef Torres went into another giant bet on, he opened a chocolate factory in Manhattan.The factory is a mix of cafe, retail, and manufacturing so that the guests can actually see how chocolate is created straight from cocoa beans, making Chef Torres a real live Willy Wonka. A feature to note is that Chef Torres is the only chocolatier who not only creates his own candy, scarcely his own chocolate as well. Chef Torres chocolate has earned a name for itself in the roster of great chocolate makers like Godiva. Chef Torres too has earned a name for himself, even forward his chocolate acquired his very own signature.Chef Torres was named the James Beard Pastry Chef of the Year, authorized the Chartreuse Pastry Chef award, was named the Chefs of America Pastry Chef of the Year, and earned membership into the Academie Culinaire de France. (your family name) 4 Chef Torres also has a big heart for children and the elderly. He has never hesita ted to share his blessings to the less fortunate members of society, so aside from teaching the art of pastry making at The FCI, demonstrating his skills around the world, and creating and selling exquisite chocolates, Chef Torres also spends time with and donates generously to various charity organizations.We dont really know if it is this commitment and dedication of Chef Torres to the needy that has given him all the great things that he is currently enjoying or his inherent talent and expertise in the artifice that he loves but one thing is for sure, whatever the reason for Chef Torres success, he is one individual who was never afraid to take the risk. His initially venture in Brooklyn was a big risk in itself considering the area in which his factory would be in. He took the risk and put more trustingness in his business mind than in his fears and went on to pursue the challenge.This makes Chef Torres not only a brilliant chef, a chocolatier, or a teacher, but also a success ful and proactive businessman. A passion in ones chosen field always yields great results. Chef Torres is a classic example of this particular philosophy like other great artists who came before his time, whether in the field of literature, visual arts, or the performing arts, Chef Torres has proved himself to society and to the world. There are challenges in pursuing your own particular field of endeavor but being persistent and being utilize to your chosen field can always work for your dreams.Perhaps, Chef Torres did not know or dream of how great he can be, perhaps he just did well in pursuing his particular field of endeavor, but the burning passion and love that he spent on his craft paid-off well, and big time. The lesson that we could learn from this great chef is that it doesnt really matter where you come from and what you believe in so as long as you have passion for your particular field of endeavor always, what happens is, people acquire the contagious disease of ou r passion, dedication, and sincerity, and whether they like it or not, they all end up developing an acquired love for our art.(your family name) 5 References Treuting, J. (2007). Jacques Torres. Retrieved March 1, 2009, from http//www. delish. com/cooking-shows/famous-chefs/celebrity-chef-jacques-torres? ref=findex Chef2Chef (2007). Chef Torress Biography. Retrieved March 1, 2009, from http//topchefs. chef2chef. net/recipes-2/torres/