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Equally credited as a craftsman and an artist, pastry chef Jacques Torres takes the concept of dessert to an unworldly level at New York's famed Le Cirque 2000, where he continues to add playful, multidimensional presentations to his remarkable menu. While his spectacular talent, unstoppable resourcefulness, and saintly patience are largely responsible for his success, his eight years of formal training with chef Jacques Maximin certainly helped. The youngest chef to earn the title Meilleur Ouvrier de France Patisserie (at 26 years old), Jacques Torres showed tremendous promise at a young age. He took to Manhattan on the prompting of chef Daniel Boulud, where the two worked side-by-side at Le Cirque, continuing to earn praise from newspapers, culinary associations, and an elite clientele. Jacques demonstrates chocolate tempering, design, and presentation and creates assorted pralines in the show IN JULIA'S KITCHEN WITH MASTER CHEFS.
 Baked Chocolate Soup With Meringue
Chocolate Presentation
Pralines
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