Fondly referred to as “Mr. Chocolate,” Master Pastry Chef Jacques Torres is the authority on all things related to this confectionery delight. Through his early years as a pastry chef, Jacques developed a deep affinity and passion for chocolate. Raised in France, it is after being awarded with the prestigious M.O.F medal in 1986 that Jacques fulfilled his American dream by moving in the US in 1989. In 2000, after 10 years at Le Cirque Restaurant, and 52 episodes on public television with his show "Dessert Circus", Jacques opened his first chocolate factory, Jacques Torres Chocolate in DUMBO, Brooklyn.

Chef Torres has won numerous awards, including the James Beard Foundation Pastry Chef of the Year, the Chefs of America Pastry Chef of the Year, and Chartreuse Pastry Chef of the Year. He is a member of the Académie Culinaire de France, and in 2003 the James Beard Foundation inducted him into the Who's Who of Food and Beverage in America.

He is also the author of 3 cookbooks and the owner of 8 chocolate retail stores and 1 ice cream shop. Jacques also proudly serves as Dean of Pastry at the International Culinary Center.

Today, Jacques produces his chocolates and other high-end confectionery products at his brand new state of the art 40,000 square foot chocolate factory at the Brooklyn Army Terminal in Brooklyn, NY.

Administrative and Marketing Assistant Job Duties:

● Produces information by transcribing, formatting, inputting, editing, retrieving, copying, and transmitting text, data, and graphics.

● Conserves executive's time by reading, researching, and routing correspondence; drafting letters and documents; collecting and analyzing information; initiating telecommunications.

● Maintains executive's appointment schedule by planning and scheduling meetings, conferences, teleconferences, and travel.

● Welcomes guests and customers by greeting them, in person or on the telephone; answering or directing inquiries.

● Maintains customer confidence and protects operations by keeping information confidential.

● Completes projects by assigning work to clerical staff; following up on results.

● Prepares reports by collecting and analyzing information.

● Provides historical reference by developing and utilizing filing and retrieval systems; recording meeting discussions.

● Contributes to team effort by accomplishing related results as needed.

● Help build the social media presence with fun and creative content

● Assist with any TV/radio/interview appearances as well as events for Jacques Torres and his business partner.


You are dynamic, you are not afraid of challenge and you want to work in a company where you will have your hands on.

We are seeking for someone extremely organized, who is willing to take initiative and work closely with Jacques Torres and his team. You are proactive, you love food in general and chocolate in particular, you love working with Chefs or you are really eager to.

Experiences in the food industry and design would be a plus.

Duration: 6 months

Stipend: $1,000/month + 500€ off program fee

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