Jacques Unveils Bake-at-Home Cookie Mix!

Screen Shot 2015-10-13 at 3.28.07 PMJacques Torres is known for many things: gourmet infused bonbons, the perfect cup of rich, thick & creamy hot chocolate and his world famous chocolate chip cookies! Made with two types of specialty flour and semi-sweet crater-like chocolate discs, it comes as no surprise fans have been demanding Jacques give them a way to bake an oven-full in the comfort of their own home… And in true Jacques fashion, he gave the people what they wanted!

Introducing Jacques’ famous Chocolate Chip Cookie Mix! Jacques has prepackaged the correct measurements of his specialized dry ingredients. All you need to do is add unsalted butter, 2 eggs and 1 teaspoon of Vanilla Extract. One package yields 15 delectable, fresh baked cookies you can share with family, friends & anyone who loves a perfect chocolate chip cookie.

Available in store & online. Click here to purchase NOW!

Gothamist: Inside Jacques’ Chocolate Wonderland

The Gothamist goes inside Jacques’ famed BAT factory.


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Sai Mokhtari writes, “In the 15 years since he debuted his beloved DUMBO shop, Jacques Torres has dominated the New York City chocolate scene, opening up fancy boutique shops all over the city and taking over an enormous 40,000-square-foot factory in the Brooklyn Army Terminal. Yesterday, photographer Sai Mokhtari got a tour around the facility by the man himself, who whistled as he approached the tour group on his motorized scooter. If ever there was a case for a real-life Willy Wonka, this cheerful, passionate Frenchman would be he.”


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Torres moved into the Sunset Park space in 2013, transferring all the manufacturing of his chocolates, pastries, ice creams and other confections under the one roof. In addition to the production of the food, the space also serves as a hands-on classroom for students at theInternational Culinary Center, at which Torres serves as Dean of Professional Pastry Arts. Students spend 600 hours inside the building, learning from the man himself.


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If only our college professors were as jolly! “He’s really such a good natured, humble guy, not an ounce of ego—even though frankly, he has a right to one,” Mokhtair gushed. “He struck me as a happy, almost giddy man. Excited to share his passion with everyone.” That passion began as a boy in France, where his mother would buy giant blocks of chocolate from the store, bits of which Torres would “sneak under the table and savor them in secret,” as he tells it.


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For him, chocolate was, and is, a simple pleasure, something that should be accessible to people of all ages and tastes—even babies. During the tour, Torres explained the origin of his chocolate-covered cereal treats, having once seen a mother comfort a baby with a handful of Cheerios.


For the full article, click here

 

Quoted: Chef Jacques Torres on Craftsmanship

In a weekly article written by Jacqueline Raposo, she shares quotes from interviews that truly resonate with her. She shares a notable moment with Chef Jacques.

jacques_torres-herrig_114“I AM A CRAFTSMAN. I LOVE WHAT I DO.
Photo by Brent Herrig

My dad was a craftsman. He never made any money. He raised us well, but he never made any money. One of the reasons was that he was more excited about doing something and experiencing something than selling something. The selling was secondary. It’s funny, because in America you think about that and wonder, “What’s wrong with him?”

During vacation, we used to drive everywhere. He would see a gate or window that he liked, then stop and draw it. Later, when he talked to a homeowner he would tell them about what he’d seen, just because he wanted to make it. Because he’d never done it before he’d take a lot of time doing it and would be very proud of it. He’d sell it for whatever price he could sell it for, not really making any money from it. But he spent his life very happily doing what he did.

This is the definition of a craftsman. A craftsman has a certain way of living, and hopefully makes some money doing what they love to do.”

For the full article, click here

Mom’s Ratatouille Recipe

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Mothers makes the best food. Jacques shares his mother’s ratatouille recipe to enjoy on Mother’s Day weekend!


Ingredients

For mom’s ratatouille:

2 tbs. extra virgin oil

1 large onion, peeled and chopped

1 red bell pepper, seeded and chopped

White part 2 large leeks, washed and chopped

4 ripe beefsteak tomatoes, peeled, seeded, and chopped

Pinch of salt

Pinch of freshly ground black pepper

Pinch of dried herbes de Provence

Prepare the puff pastry

Make the dough as directed in the recipe and let rest in the refrigerator until ready to use. (See Dessert Circus at Home for the different types of pastry Jacques pairs with his mom’s ratatouille).

Prepare the ratatouille

Heat the oil in a nonreactive 2-quart heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, until it softens slightly and begins to take on color. Add the pepper and cook, stirring, until it begins to soften. Add the leeks and cook, stirring, until slightly softened and colored. Add the tomatoes and let the mixture cook until the tomatoes release their juice.

Lower the temperature and cook until soft and most of the liquid is gone, stirring, about 1 hour. Season to taste with the salt, pepper, and herbs. Stir the ratatouille often as it cooks to make sure the vegetables are well cooked, pour the mixture into a bowl and let it cool. Store in the refrigerator covered tightly with plastic wrap until ready to use.

Prepare the ratatouille turnovers

Remove the puff pastry from the refrigerator and cut it into thirds. Set one third aside and return the rest to the refrigerator. Place the dough on the lightly floured work surface. Use a rolling pin to roll the dough into a 12x 20-inch rectangle.

Use a 4 1/2-inch fluted cutter to cut 6 circles from the dough. Make the cuts close together so you can get as many as possible. Discard the scraps. Dust each circle with flour and use the rolling pin to roll each into an 8-inch-long oval. Use a pastry brush to apply egg wash to half of each oval. Place a large tbs. of ratatouille in the center and seal the edges closed by pressing down firmly with your fingers. Place on parchment paper-covered baking sheet.

Repeat with remaining dough. Brush the tops with egg wash. Bake until well risen and golden brown, about 25 minutes. Cool on a wire rack before serving.

All of these puff pastry items are best eaten the day they are made!

From the Start: The 25th Anniversary of The James Beard Awards

This year marks the 25 anniversary of the prestigious James Beard Awards. Often called “The Oscars of Food,” nominees are recognized for their excellence in cuisine, culinary writing, and culinary education. It stands as the nation’s highest honor in the culinary arts. Established in 1990, Jacques had the unique honor of being one of the foundations very first nominees, eventually winning the award for Pastry Chef of the Year in 1992. Fellow James Beard Award winners include Wolf Gang Puck, Emeril Lagasse, Mario Batali and so many more great American chefs.


FullSizeRender 2Jacques takes the podium after winning the James Beard Foundation Pastry Chef of the Year, 1992


FullSizeRenderJacques pictured with fellow award winner Wolf Gang Puck and presenter Jacques Pepin, 1992


To read the full article on the establishing of the James Beard Foundation, click here.