My own Adventure...

Hello, all !

I wanted to do something about chocolate and France.

I'm sure that most of you have already seen this face on the food network :

Let me introduce you to "Mister Chocolate" (as people call him in NYC)

He's French and settled in the US about 20 years ago.

Why choosing Jacques Torres as my own adventure ? 

We've been talking about food authenticity in class. Torres is producing "authentic chocolate". Check out his website : http://www.mrchocolate.com/

As can see in this video, not only did he keep the chocolate's authenticity, he also kept an authentic French accent

 I would like you to read Jacques Torres ' interview. 

How can this be working is the US? We've seen that food can never be truly authentic. (see Culinary tourism excerpt)

Do you think this could be working for everything and everyone , or it is working because it is chocolate and he is French ? (and obviously extremely talented)

So, I guess my question is  "Do you think that the idea of food success is the US could be linked to nationality and specific countries?"




PS :  Here are 4 more links if you are interested...
Short video on his famous Chocolate Cookie.
8 minutes documentary on Jacques Torres here
 Jacques Torres' profile
Torres' hot chocolate was number 7 in NYC... http://nymag.com/restaurants/features/26967/



See you on Thursday in class! :)