A Quote by Jacques Torres
My goal is to teach what chocolate is. I don't think my customers understand what it takes to make chocolates.
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If I like chocolate it won't surprise you that I have a few chocolates in my fridge, but if you find out I've got 16 warehouses full of chocolate, you'd think I was insane. All these rich guys are insane, obsessive compulsive twits obsessed with money - money is all they think about - they're all nuts.
White Chocolate. Intense, sweet. But not deep. Okay for prom dates or flings, but not to get serious..Milk chocolates are guys you could date for like a few months, and dark chocolates are for love.
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.
I love chocolates. It could be something as simple as a chocolate cake with vanilla ice-cream, or it could be macarons filled with chocolate.
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.
It's like Forrest Gump said, 'Life is like a box of chocolates.' Your career is like a box of chocolates - you never know what you're going to get. But everything you get is going to teach you something along the way and make you the person you are today. That's the exciting part - it's an adventure in itself.
Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the restaurant business, it takes patience from the customer to spark up a relationship with the restaurateur, but it takes also work from the restaurateur to spark up a relationship with his customer.
I was about three when my dad came home with a beautiful tin filled with chocolates. I hadn't had chocolate before, and I'll always remember it.
We have to broaden our appeal to more customers than simply high-end customers. We have to understand that, in the aggregate, there are fewer customers out there, so we have to appeal to them all.
If you ask who are the customers of education, the customers of education are the society at large, the employers who hire people, things like that. But ultimately I think the customers are the parents. Not even the students but the parents. The problem that we have in this country is that the customers went away. The customers stopped paying attention to their schools, for the most part.
Often people say they can't base their strategies on customers because customers make unreasonable requests and because customers vary too much. Such opinions reveal serious misconceptions. The truly outside-in company definitely does not try to serve all the needs of its customers. Instead, its managers are clear about what their organization can and should do for customers, and whatever they do they do well. They focus.
I never do any television without chocolate. That's my motto and I live by it. Quite often I write the scripts and I make sure there are chocolate scenes. Actually I'm a bit of a chocolate tart and will eat anything. It's amazing I'm so slim.
You know, they've got these chocolate assortments, and you like some but you don't like others? And you eat all the ones you like, and the only ones left are the ones you don't like as much? I always think about that when something painful comes up. Now I just have to polish these off, and everything'll be OK. Life is a box of chocolates. I suppose you could call it a philosophy.
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
Major brands don't know what to do with happy customers. They make it hard for customers to say thanks and way too often companies don't celebrate and embrace customers' positive gestures.
You need chocolate with enough cocoa butter. If your chocolate is high-quality, with a good content of cocoa butter, the chocolate will melt inside and create layering. That's very important. Those chocolate morsels don't melt. So, for the best chocolate chip cookies, I use the chocolate we sell, which is a 60 percent cocoa.
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