Ouvrier

One of the top pastry chefs in the world, and the youngest chef ever to earn the prestigious Meilleur Ouvrier de France distinction, Jacques is now owner and Master Chocolatier at his own New York-based chocolate factory, Jacques Torres Chocolate.

The Daily Meal: How Mr. Chocolate Makes His Chocolates The Daily Meal 2011

One of the top pastry chefs in the world, and the youngest chef ever to earn the prestigious Meilleur Ouvrier de France distinction, Jacques is now owner and Master Chocolatier at his own New York-based chocolate factory, Jacques Torres Chocolate.

The Daily Meal: How Mr. Chocolate Makes His Chocolates The Daily Meal 2011

Kings of Pastry, now out on DVD, follows sixteen of France's top pastry chefs through the most grueling cooking contest yet devised, the "Meilleur Ouvrier de France" competition, known among kitchen royalty as the MOF.

Chris Hegedus and D. A. Pennebaker: A Sweet Release Chris Hegedus 2011

Awarded the coveted lifetime title Meilleur Ouvrier de France Best Artisans in France in 2004, the 43-year-old Fresson is every bit the artist as those whose works hang under the Pompidou Center's undulating white roof.

Flora Lazar: Pastry Outside of Paris: Museum and 'Mets' in Metz Flora Lazar 2011

One of the top pastry chefs in the world, and the youngest chef ever to earn the prestigious Meilleur Ouvrier de France distinction, Jacques is now owner and Master Chocolatier at his own New York-based chocolate factory, Jacques Torres Chocolate.

The Daily Meal: How Mr. Chocolate Makes His Chocolates The Daily Meal 2011

Kings of Pastry, now out on DVD, follows sixteen of France's top pastry chefs through the most grueling cooking contest yet devised, the "Meilleur Ouvrier de France" competition, known among kitchen royalty as the MOF.

Chris Hegedus and D. A. Pennebaker: A Sweet Release Chris Hegedus 2011

Fittingly, the series concludes with dessert: D.A. Pennebaker and Chris Hegedus's confectionery crucible "Kings of Pastry," which follows Chicago chef Jacquy Phieffer as he competes for the Meilleur Ouvrier de France—a prize whose demands leave most who seek it with a broken heart and custard on their face.

A Healthy Serving of Celluloid Steve Dollar 2011

I felt having the MOFs Meilleur Ouvrier de France titlists there was kind of our sous chef thing, so when we came in the second day, I was ready to do all that work myself.

Top Chef: Just Desserts' Matthew: I Felt Like the Odd Man Out 2011

Bernard Burban (Meilleur Ouvrier de France and recently retired pastry and cooking class chef of the Ritz-Escoffier School within the pantheon of cuisine and deliciousness that is the Hôtel Ritz in Paris, France) author of Pains et Fantaisies arrived yesterday in Seattle (along with his translator Laurence Sourzat) from Paris to teach four classes at Sweet & Savory in Mount Baker this weekend.

Newstand & Bookcase 2008

Before coming to Chicago, Fayard did a stint at New York's classic Payard Patisserie, following his then boss, Jean-Philippe Maury, a newly-minted "Meilleur Ouvrier de France" (Best Pastry Chefs in France or MOF), on to a plum assignment at the Bellagio Hotel just as Las Vegas began attracting culinary super-stars.

Flora Lazar: A Chicagoan Takes on Pastry Olympics 2008