Quotes from Jacques Torres

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

In order to succeed, you have to fail, no? You ride a bicycle, you fail; you try a few times, you succeed.

If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar.

Dark chocolate can be good for you, and when I say 'can,' it's about what type of dark chocolates are you eating. Don't eat the dark chocolate with too much sugar.

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.

By planting more, we find new hybrid of cocoa, and by doing that, we lose some quality. So the price of the very high-end chocolates rises even more.

My goal is to teach what chocolate is. I don't think my customers understand what it takes to make chocolates.

Life is short. Eat dessert first.

I still make mistakes today - I always explain to people, when you will make as many mistakes as I did, then you will know as much as I know in my profession.

The first time I baked, I failed a couple of times, and I made some mistakes and perhaps ended up with something inedible. Then I was a little bit more careful, and I learned how to do it right.

Making chocolate is a way of life, not a profession.

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.

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.

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.

I decided on a chocolate business. I love the history of chocolate and making it and the fact that people of any gender, age, and race enjoy it. I found a space in Brooklyn that had not been used in 30 years. Then I talked to an investor who wanted more than 50 percent of the business.

I understand Christmas, and I understand Easter. But Halloween is one of those things where, if you don't grow with it? The French, they tried Halloween for a few years, and I think they're dropping it.

On TV, I really try to go back to the basics and break down a recipe until it's very easy.

Chocolate cornflakes are a hit. Mixing chocolate with cornflakes to make dollops of candy with that crunch and saltiness just has a magic to it. People watch you do it and think, 'Oh it's so easy,' and then they taste it and say, 'I want to do this.' It's recipes like this that are very successful on TV, because they're so simple.

You really have to be a good entertainer, or the show won't work. For me, it was all about having fun with the audience, which meant that I could usually forget that the camera was there. It was kind of like being in the classroom.

Christmas is the biggest holiday in numbers - in terms of gross amounts - because you have one and a half to two months.

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.

I come from a family of craftsmen. We like to make things with our hands. Better than the pleasure of making money is the pleasure of making the product and saying, 'Wow. I did that.' I couldn't see myself doing anything other than making good things to eat.

I believe history and tradition is something solid and something we can rest on. I am not crazy about putting new spices in chocolate.

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.