Algerian - Chef | June 14, 1959 -
Chocolate cornflakes are a hit. Mixing chocolate with cornflakes to make dollops of candy with that crunch and saltiness just has a magic to it. People watch you do it and think, 'Oh it's so easy,' and then they taste it and say, 'I want to do this.' It's recipes like this that are very successful on TV, because they're so simple.
Jacques Torres
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I come from a family of craftsmen. We like to make things with our hands. Better than the pleasure of making money is the pleasure of making the product and saying, 'Wow. I did that.' I couldn't see myself doing anything other than making good things to eat.
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I decided on a chocolate business. I love the history of chocolate and making it and the fact that people of any gender, age, and race enjoy it. I found a space in Brooklyn that had not been used in 30 years. Then I talked to an investor who wanted more than 50 percent of the business.
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In 2004, we opened our first store in Manhattan. I installed a big window so people could see me making the chocolates. That store cost $1.8 million. It has a 45-foot-long chocolate counter and a hot chocolate bar made in Louis XVI style because that's when chocolate arrived in Europe.
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Dark chocolate can be good for you, and when I say 'can,' it's about what type of dark chocolates are you eating. Don't eat the dark chocolate with too much sugar.
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I like music that is upbeat, such as Lady Gaga and Bruno Mars. Or anything disco - I will listen to that, too.
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I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.
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I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.
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More and more research shows that chocolate is good for you. It's a mood elevator. It contains a lot of antioxidants and will keep us younger. It's good for your heart and acts like aspirin. It keeps your cholesterol low.
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I believe history and tradition is something solid and something we can rest on. I am not crazy about putting new spices in chocolate.
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I still make mistakes today - I always explain to people, when you will make as many mistakes as I did, then you will know as much as I know in my profession.
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Christmas is the biggest holiday in numbers - in terms of gross amounts - because you have one and a half to two months.
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