Chef Nicolette at her CIA graduation
A few years ago I had the opportunity to work with a very talented and passionate pantry cook named Nicolette. She left not long after I started to attend culinary school. I advised against it. She has since graduated from the Culinary Institute of America and become an accomplished pastry chef. I asked her to answer a few questions about school and what she gained from the experience as what I hope is a prelude to future posts.
Read the full post at Foodie Knowledge
Where are you going to settle with your wonderful skills? Are you coming back to Kansas City or will it be some exotic locale? Since you learn something new every day, what will you focus on? When you say you want your own place, does that mean a small local eatery or a larger place where you oversee other pastry chefs?
Where are you going to settle with your wonderful skills? Are you coming back to Kansas City or will it be some exotic locale? Since you learn something new every day, what will you focus on? When you say you want your own place, does that mean a small local eatery or a larger place where you oversee other pastry chefs?
I am currently living and working in upstate New York. I am the Pastry Chef for an independent fine dining restaurant. I would love to open a small patisserie in Kansas City in the not too distant future. I definitely need a couple more years of experience in the industry before I partake in such an endeavor. I would like to focus on french macaroons because they are so rarely found in bakeries, especially in the midwest. I think they would go over well and become a novelty. There is also the possibility of cakes, for special occasions and weddings. To work for myself is the ultimate goal.
I am currently living and working in upstate New York. I am the Pastry Chef for an independent fine dining restaurant. I would love to open a small patisserie in Kansas City in the not too distant future. I definitely need a couple more years of experience in the industry before I partake in such an endeavor. I would like to focus on french macaroons because they are so rarely found in bakeries, especially in the midwest. I think they would go over well and become a novelty. There is also the possibility of cakes, for special occasions and weddings. To work for myself is the ultimate goal.
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Thanks for finally writing about > Chef Nicolette:
An Introduction | HFC Demo < Liked it!