By Chef Ouattara
Long before we knew about “Ace of Cakes” and way before the semi-homemade revolution began, French pastry pioneer Jacque Torres had already begun to carve his way into the American psyche with his decadent pastry and award-winning chocolate confections.
Naturally, he would be part of the panel discussion that took place at the Brooklyn Museum last month after viewing the film about the coveted Un des Meilleurs Ouvrier de France title. Cameras were allowed for the first time behind the scenes of this prestigious European competition that is held every four years to witness the high’s and low’s as well as all the drama. Long regarded as the Olympics of the pastry world, Torres was one of the youngest to ever earn the “Best Craftsmen of France Award.”
Working his way up through the ranks at some of the most world-renowned restaurants where Torres honed his skills and made a name for himself, he is rightfully referred to as Mr. Chocolate. When asked what do you need to become a Master Pastry Chef? His reply was “love for the craft, patience to develop as an artisan, and not to be afraid to make mistakes but to learn from them, so you can grow.” Great advice “Mr. Chocolate.”
We loved the film “Kings of Pastry” and we know you will too. The film was produced and directed by documentary filmmakers husband and wife duo Chris Hegedus and Donn Alan Pennebaker (“Don’t Look Back, “The War Room”) and is scheduled to air on PBS Tuesday, June 21, 2011.
To watch the trailer and check for times in your area, click here.
