PastryScoop.com Online Chat Transcript

Chef Jacques Torres
November 4, 2003

<Kate_PastryScoop> Today we're chatting with Chef Jacques Torres, Dean of Pastry Arts at The French Culinary Institute and owner of Jacques Torres Chocolate. He's the expert on chocolate and pastry so we're very glad to have him with us today.

<Valerie> I'd like to try air brushing chocolate molds. Where can I find PCB color creations pre-mixed cocoa butter color? Is it possible to make my own with cocoa butter and food coloring?

<JacquesTorres> Hello! PCB is the best place to get their products. You can mix fat soluble dry colors with melted cocoa butter.

<Valerie> Does PCB have a website?

<JacquesTorres> http://www.pcb-creation.fr .

<Lysbeth> Jacques, I just want to say to thank you for everything you are doing for our business. You have such an enthusiasm for your profession, and I truly enjoy watching you work.

<JacquesTorres> Lysbeth: Thank you! That is very nice of you, and I appreciate your kind words.

<Stefani> Chef Torres, what would you do for a profession if you were not a pastry chef?

<JacquesTorres> Stefani: I probably would have been a carpenter. That was my dad's profession, and I love to work with my hands.

<mmmchocolate> I am so excited to meet you when I attend FCI next autumn! Chef Torres...when did you start as a pastry chef?

<JacquesTorres> I started as a pastry chef when I was 14 years old.

<Stefani> You have such an artistic flair to your creations. Do you have a favorite artist or something in particular that inspires your work?

<JacquesTorres> I do love art. I especially admire the work of Leonardo DaVinci. I try to get inspiration from everyday things.

<Lysbeth> What best advice would you give someone who wants to start their own chocolate shop?

<JacquesTorres> Advice for a chocolate shop? Go for it! Have fun!

<Judiaann_PastryScoop> How's business these days at your Brooklyn chocolate shop? I heard that you've expanded. Has the holiday rush started yet?

<JacquesTorres> Business at our Brooklyn shop is great. The Holiday rush starts around Thanksgiving. The colder fall weather has helped encourage people to get back into the chocolate mood.

<Stefani> What traits and/or skills do you find most important for a truly great pastry chef?

<JacquesTorres> Traits for a good pastry chef? Flexibility, creativity, enthusiasm, sense of fun, commitment, discipline.

<blueginger> Jacques, I would like to talk to you concerning the French Culinary Institute. Where can I write to you?

<JacquesTorres>Blueginger: this is the best place to write to me; I'm here now. Otherwise, send your note to ­cheftorres@aol.com.­ If you have questions that are specific to the school (curriculum, financing, etc), write to the school directly.

<Kate_PastryScoop> Any questions about The FCI can go to ­info@frenchculinary.com­ or just call 1-888-FCI-CHEF.

<Dee> I am an older student enrolling at FCI—your enthusiasm inspired me—any hints for success??

<Angela_PastryScoop> Dee: FCI is a great place for older students and career changers. You're going to have a great time.

<JacquesTorres> Hints for success: see the traits list above. Go with an open mind. Apply yourself. Do something different when its time to be creative.

<Lysbeth> What type of challenges did you face when you first started with your store?

<JacquesTorres> Challenges with the store: how much time do you have? There are lots of great stories about building the chocolate factory. I chose not to have investors so I did everything myself, including construction! It was a great learning process, and it continues every day. I'm having lots of fun.

<mmmchocolate> Mr. Torres: do you ever work hands-on with the Culinary Arts students at FCI?

<JacquesTorres> Yes and no. I'm there every month to give a demo to the students. When time allows, I also visit the classroom. No, I am not available to give private lessons. I try to augment the FCI instructors when I am there.

<mmmchocolate> Wel, I will look forward to watching these demos!!

<Angela_PastryScoop> Mmmchocolate: keep an eye on the Pastryscoop.com calendar. Chef Jacques' demos are always listed.

<Judiaann_PastryScoop> What makes your hot chocolate so yummy? Do you have more than one variety?

<JacquesTorres> Yes, we have more than 1 variety of hot chocolate. It's made with chocolate, not cocoa powder. Wicked has ancho and chipotle chilis. This holiday season, we will also have Orange, Raspberry, and Ginger hot chocolate.

<cakeladyohio> I sell a lot of chocolate items at my shop, however, my customers are not accustomed to quality chocolate and are not willing to pay. How do you train your customers to appreciate better quality ingredients?

<JacquesTorres>Cake Lady: Interesting question. I try to give my customers what they want. I did a lot of research about the chocolate industry before I started and made my decision based on what I learned. I am also conscious of my neighborhood and what customers expect with regard to prices.

<mmmchocolate> How would one be able to have an internship at your chocolate shop?

<mls> I would like to know, too, how can one work at Jacques' chocolate shop as I want to open something like that in Shanghai.

<JacquesTorres> No, we do not offer internships at the factory. I commit my teaching time to the FCI and that is the best avenue for everyone involved.

<JackieK> Jacques: have you noticed any new trends in cake decorating?

<JacquesTorres> Collette Peters of Colette's Cakes does some amazing artwork with cake decorating. Check out her website.

<Mary> What's Collette's website?

<Angela_PastryScoop> www.colettescakes.com .

<fapbaker> I'm interested in purchasing a small tempering machine. Are there specific features that I should be concerned with?

<JacquesTorres> Definitely. Consider the amount of chocolate you are going to need, and make sure you get one that holds enough to handle your projects. One of my complaints about the home version is that it is too small.

<chris> Jacques, do you have any favorite books on chocolate?

<JacquesTorres> Yes, I think there are a lot of great books. I look to Frederic Beau and Pascal Brunstein.

<Stefani> Not that any of us really have a "typical" day, but if you could, describe a day in the life of a great pastry chef?

<JacquesTorres> Thank you for your question: If you are asking a general question, I think a good pastry chef is busy trying to juggle production, demand, innovation, and creativity along with the quest to gain more knowledge, stay in touch with the industry and have a balanced life. That keeps everyone in the industry hopping.

<blueginger> I realized I don't have the techniques that you learn at school, but going to the FCI for 18 months and 26 thousand dollars is too much for me. I live in Utah, and I have to leave home to go the school. Any suggestion on what can I do to pursue my chocolate making dream?

<Judiaann_PastryScoop> The FCI's Classic Pastry Arts program is only 6 months full-time and 9 months part-time. I'm a graduate of the program and couldn't recommend it more highly.

<JacquesTorres> If chocolate making is your dream, try to work in a small manufacture as an apprentice. Try to work at the best quality place that meets the rest of your requirements.

<DeeH> Mr. Torres, I truly enjoy watching you work with chocolate and hope to see you at ICES in New Orleans maybe?

<JacquesTorres> Thanks. I will not be at ICES in 2004.

<Lysbeth> Are you working on any new books?

<JacquesTorres> Yes, I'm working on a new book on chocolate, but it is on the back burner. The business, school, and TV shows take more time than there are hours in the day right now. Those are my priorities so the book is in the future.

<Stefani> Chef Tina, do you find any difficulties or prejudices being a successful woman in the pastry industry?

<Tina> No I have never come across any difficulties with prejudices in this field. Hopefully that is of the past.

<Judiaann_PastryScoop> Chef Tina's great—she was one of my instructors when I was at The FCI!

<JacquesTorres> For either Chef Torres or Chef Tina: Is there any one thing that seems to be the most difficult for students to learn?

<Tina> It's difficult to say, Stefani, we have such a wide variety of students, and all have their own strengths and weaknesses.

<Stefani> Would you suggest trying to get some practical experience somewhere before coming to the FCI? My concern would be that I might pick up some bad habits or incorrect teachings from someone less experienced than the world-class instructors at FCI, however, would one come to FCI "behind" so to speak without any practical experience prior to attending?

<Angela_PastryScoop> Stefani: you would not be behind by starting FCI without practical experience. I worked in advertising and baked a lot at home. Then I went to FCI.

<heather> Practical experience is always helpful though. I had worked a little in the industry before attending classes at FCI, and the techniques I learned really refined my skills and gave me great insight to what my chefs were asking from me.

<Stefani> Angela, thank you! That is a huge concern I have had while debating whether or not to take the plunge of a career change! It is a pretty frightening concept to think about.

<Tina> Stefani, I think that any experience is good experience. It does not hurt to understand the industry a little before coming to FCI, just remember to come with an open mind and the willingness to understand that there are many ways to "skin a cat" so to speak. You can have a wonderful learning experience if you remember that.

<JacquesTorres> The program at FCI is designed for beginner, but experience is never bad.

<Angela_PastryScoop> Stefani: it is scary, but it was a great 6 months for me, and I have worked at some great bakeries since graduation.

<Stefani> I inquired at what I think is the best local bakery in my area—their cakes are sublime!—but they seemed cool to the idea of allowing someone to apprentice there. I found that really disappointing, but I could understand to a degree. They suggested trying a supermarket with a bakery; that seemed a little pointless to me since they seem to slap a cake together with zero creativity. Any suggestions?

<Judiaann_PastryScoop> Don't be discouraged. Keep looking because there are bakeries out there that will take on people with little experience. It might be best to try during slow times of the year when they're not rushing to get their orders out. From their perspective, training someone takes a lot of time and may not be worth the trade off, but find a willing person to show you and you can learn quickly.

<Stefani> Thank you, Chef Judiaann. I will do some research to see who would be willing to take on a novice. What are the "slow" times of the year when it would be better to inquire?

<Judiaann_PastryScoop> Stephanie, slow times for the restaurants are generally the summer, but bakeries that specialize in wedding cakes are often busier in the summer. It depends. Also, if you're willing to work for free for a period of time (as an intern) people are often more accommodating.

<Currypuff> Do you have any tips for making a white chocolate ganache for a tart?

<JacquesTorres> White chocolate ganache: yes use the same recipe as a dark ganache and add 25% more chocolate than when you use dark.

<Judiaann_PastryScoop> Do you prefer alkalized or non-alkalized cocoa powder for your desserts?

<JacquesTorres> Alkalized cocoa powder is usually easier to use. What I use depends on what I am doing with it.

<waynebr> Do you use any preservatives in your chocolates?

<JacquesTorres> No, we do not use preservatives in our chocolates.

<Gloria> When making a ganache to pour over a cake, like a wedding cake, would you recommend using cream or butter? When I have used cream in the past the ganache has lost its luster and cracked in a few places...maybe I did not use enough cream?

<JacquesTorres> The recipe sounds like it is unbalanced. Usually, adding corn syrup or invert sugar helps keep it from cracking.

<Valerie> Do you know of any ganache cutters available that would make it easier to keep ganache pieces for dipping in chocolate a uniform size?

<JackieK> www.catererswarehouse.com , a great site for cake stands and accessories for decorating.

<JacquesTorres> A Guitard, or Beryls.com is a good site for cake decorating supplies.

<whitneyb> I can vouch for the excellence of Beryls.com...a bit overwhelming initially, though, so be warned!

<heather> What is the best type of chocolates to use? Where can I purchase these chocolates?

<Judiaann_PastryScoop> Heather, check out PastryScoop.com's extensive "Chocolate Chart" (under the LOOK IT UP section) for a list of major chocolate distributors, chocolate characteristics, and recommended uses.

<JacquesTorres> It is best to use a chocolate that fits your taste profile and your budget. I sell my chocolate on my website. You could buy chocolate at the grocery store, gourmet store or on-line.

<blueginger> Jacques: I want you to know that I have not missed any of your shows unless I had to be at work.

<JacquesTorres> Thank you for watching my shows! Please send a note to foodtv.com, and let them know what you think about the shows.

<Tabetha> Where can I get good quality white chocolate?

<JacquesTorres> Again, available on-line or in gourmet/specialty food shops.

<kristopher> Chef Torres, I learn so much from your show. Thank you. Any plans to release it on DVD?

<JacquesTorres> Thank you Kristopher: That is a suggestion that would be great if you could direct it to the Food Network. They make that decision.

<Lysbeth> When you make a chocolate centerpiece, how do you transport it or do you typically assemble the larger pieces on-site?

<JacquesTorres> Two options: Make it very, very strong from the beginning or, better yet, make it in pieces and assemble it when you get there.

<reinazucar> I have a recipe that calls for trimoline, but I don't have access to a commercial supply—can I make it myself??

<JacquesTorres> I've never heard about making Trimoline yourself. I don't think so.

<Angela_PastryScoop> Trimoline can be purchased at New York Cake & Baking Dist, 212-675-CAKE.

<reinazucar> I was just wondering, since trimoline is a single-chained invert sugar, you should be able to deconstruct the chain with the introduction of acid to syrup.

<DeeH> Can you share tips on making chocolate curls I end up w/shavings

<JacquesTorres> Add 10% of the weight of the chocolate in vegetable oil. That makes it more malleable.

<blueginger> What is Chef Torres' web site?

<Kate_PastryScoop> You can find Chef Torres' web site at ­ www.mrchocolate.com .

.<Daniell> I want to make a nice centerpiece for Thanksgiving, what do you suggest?

<JacquesTorres> Cornucopia, turkey in a crate of white chocolate hay, lots of ideas here—gourds, pumpkins.

<blueginger> Here in Utah, I'm never able to find good molds except for lollipops. Where could I order molds for chocolate?

<JacquesTorres> Mold sources: Beryls.com, Tomric Plastics— www.tomric.com , most specialty baking stores, Life of the Party in NJ.

<Tina> Blueginger, there are many places on line where you can purchase chocolate molds.

<blueginger> How can I find it on line?

<JacquesTorres> Use Google.com as a search engine. Type in chocolate molds, and have fun with the long list of options that will pop up.

<Gloria> www.sugarcraft.com has many molds as well.

<craig> I bought my molds at JB Prince.

<Judiaann_PastryScoop> Yes, JB Prince ­ www.jbprince.com ­ offers many pastry supplies, including chocolate molds.

<Helaine> Hi, Chef. Do you ever offer demos at your shop in Brooklyn?

<JacquesTorres> No, we do not offer demos at our shop in Brooklyn like the demos I give at FCI. The shop is built with large windows that look into the factory so customers can watch whatever is happening the moment they are there.

<Stefani> Chef Tina: how many students are typically enrolled each "semester" for the pastry arts program? Is there a limit to the number of students you accept?

<Tina> Yes, each class is limited to 22 students with 2 instructors in the class at all times.

<Angela_PastryScoop> Chef Jacques: What special holiday treats can we expect from the shop this season?

<JacquesTorres> For the holidays, we will feature 3 new kinds of hot chocolate mixes. "The Adult Collection" is a collection of round truffles with flavors like Mojito, Chocolate Martini, Pina Colada, etc. There will be chocolate covered cherries. There may be some molded chocolate figures. I'm still creating things. We have some great baskets that can be shipped. I love this time of year.

<Angela_PastryScoop> Thanks Chef Jacques.I'll have to ask Santa for the Chocolate Martini. This time of the year is great fun for pastry chefs!

<Gloria> I would love to take an intensive week long course or a course over a weekend, as I live in Iowa, but I never can seem to find one at FCI. Any plans to offer one?

<Kate_PastryScoop> At this point we don't have a weekend pastry course, but maybe in the future it would be something to consider.

<JacquesTorres> My Friend Andre Renard offers private classes on sugar and chocolate in Sedona, AZ. His email is ­andre_renard@email.msn.com­ and his phone is (520)203-4327.

<Gloria> I will give him a call...nothing like an Arizona reprieve from Iowa winters!

<Stefani> Chef Tina and Chef Judiann: What time does your day usually begin, and what time does it usually end?

<Tina> Stefani, I am usually at FCI by 7:30am, and I usually stay to see the evening students, so I leave around 6pm.

<Judiaann_PastryScoop> I work in the office of the PastryScoop.com now, but when I worked as pastry chef in restaurants I typically worked from 1:00PM-11:00PM (I had to be there during dinner service). When I was a pastry chef for a bakery, I generally worked 8:00AM-5:00PM. I'm sure you'll hear the nightmare stories of endless shifts, but that's really not the case. You can find wonderful jobs in the industry with reasonable hours. The important thing is that you work hard and efficiently so that you maximize your time in the kitchen.

<Tabetha> Why would someone choose the FCI for pastry over the CIA or other culinary schools?

<Tina> From my experience students have chosen FCI over CIA because they like the idea of the 6 month program, where we focus mostly on hands-on work from the very first day until the last. I think the second reason is the great location and our connection to the NYC culinary world.

<JacquesTorres> Take a close look at the curriculum. FCI offers a 6-month complete immersion program. Great teachers, serious school. Located in NYC where a lot of things happen. Good placement office. Lots of hands-on activities. Four very respected deans heading the school. Where else can you get that?

<kristopher> Chef Torres: I read in Great Chefs magazine about a chef in France who combined chocolate and cheese. Have you ever tried this? What do you think? Any favorite combinations?

<JacquesTorres>Cheese and Cocolate: I'm not a huge fan of fermented cheese in chocolate. I do like cream cheese, fromage blanc or a sweeter cheese.

<craig> I've been trying to make hot chocolate with 61% chocolate and whole milk, but the emulsion breaks...what am I doing wrong? Do I need to use heavy cream?

<JacquesTorres> Are you making a ganache or a hot chocolate?

<craig> I'd like to make hot chocolate.but I'm using the ganache method.

<JacquesTorres> Boil it.

<craig> Aha! Thank you Chef.

<jessnat> Chef Torres: I live in California. Will your school ever offer one week courses in pastries?

<Tina> We are always looking to expand and looking into all these options. All I can say is keep checking with us because you never know what the future will bring for us.

<Gloria> Jaques, I loved your shop...I am such a huge fan; I flew there when it opened and bought one of everything in your shop including the Tanzia chocolate, which is now long since used. Do you use that chocolate or Vahlrona? I am sure you use several kinds for varying purposes. For the novice chocolatier, which is the most stable and easiest to work with for molds? And for baking?

<JacquesTorres> Gloria: I use my own chocolate. It is blended to my specifications for my use. You can follow your tastebuds and your budget when choosing chocolate. It really depends on what you are doing with it.

<Cynthia> Chef Torres, My apologies for two last minute questions, when is the new chocolate shop opening in Manhattan, and when does the new TV show begin?

<JacquesTorres> The new TV show is airing now. Check out our website calendar for dates and times. Our future plans will also be announced on the website and via our email mailing list.

<mdd7979> Chef Torres, I'd love to attend the FCI, but am unable to travel to NYC.

What is your opinion of the Alain and Marie LeNotre Culinary Institute's pastry program?

<JacquesTorres> I don't know enough about the LeNotre's program to speak intelligently about it. I know that they are good professionals, but I am not familiar with their curriculum.

<sugarartist> Chef Jacques, I read somewhere that at one time you were going to be producing your own line of chocolate; is that still in the works?

<JacquesTorres>Yes, I will be making my own line of chocolate.

<Helaine> Saturday pastry would be a good thing to bring back. It really fit my schedule. And I can't say enough about access to the top chefs. FCI would always be my choice over CIA because it's in NYC. And you get to join in chats like this one.

<Bev> I would be interested in pastry courses offered on the weekend

<Tina> Helaine, we do still offer a short pastry program on Saturdays. It runs for 20 Saturdays and is a great course for those who want to learn some basic classic techniques.

<deedee2> Any chance opening a school on the west coast?

<Kate_PastryScoop> The FCI is only in NYC right now, but perhaps. We'll have new courses and schedules in the future.

<JacquesTorres> Thanks to everyone that chatted with me today. I had a good time and hope you did too.

<Gloria> Merci Chef Torres!

<JacquesTorres> See you all at the French Culinary Institute.

<Kate_PastryScoop> For more information about what Chef Torres is up to check out www.mrchocolate.com.