Phrase by 'Jacques Torres'
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In order to succeed, you have to fail, no? You ride a bicycle, you fail; you try a few times, you succeed.
Author: Jacques Torres - Algerian ChefYou , Ride , Succeed , Bicycle
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.
Author: Jacques Torres - Algerian ChefMe , People , Hot , Style
I used to like Lady Gaga. I still love her. But what I like about LMFAO is that they're completely outside of the box; they're completely different. They're not ridiculous, but they are not afraid of it. And also, it's a certain type of artistry.
Author: Jacques Torres - Algerian ChefLove , Like , Afraid , Lady
The good thing is, the season of chocolates is during the cold months. During the cold months, I can send ground.
Author: Jacques Torres - Algerian ChefGood , I Can , Ground , Cold
I'm happy to try everything at least once.
Author: Jacques Torres - Algerian ChefEverything , Happy , Try , Once
I believe history and tradition is something solid and something we can rest on. I am not crazy about putting new spices in chocolate.
Author: Jacques Torres - Algerian ChefCrazy , I Am , History , Tradition
I make my own chocolate, I grow my own beans, and now I have something about the history of chocolate. I feel I try to go as far as I can into this profession.
Author: Jacques Torres - Algerian ChefFeel , History , My Own , Chocolate
You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has something to do with it. Chocolate is the same, from where the cacao bean grows to what type of tree it grows on.
Author: Jacques Torres - Algerian ChefYou , Good , Tree , Weather
It take me one year to lose all that weight. Look, it takes a long time to put it in; it takes a long time to take it off. It's a struggle in the beginning, and then you get used to it. I work also with a nutritionist, and she helped me. She became a friend.
Author: Jacques Torres - Algerian ChefYou , Me , Time , Work
We eat raw dough. We eat raw cookie. We eat massive buttercream in cakes that are still warm. We eat salt. We have to taste things that you will not put in your mouth. But you know what? That's television. You have to do it.
Author: Jacques Torres - Algerian ChefYou , Know , Television , Mouth
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