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About Chef Nicolas |
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| Nicolas van der Walt |
| “Living a dream…” I can only imagine that
this is what this extraordinary Pastry Chef, ex-colleague and very
dear friend of mine must feel when he wakes up every morning to tend so very
dutifully to his department, fellow chefs and most importantly, his trainees. |
| I have at so many occasions had the privilege of
working with Nicolas and can safely admit that never before have I seen anybody
create such unbelievable art out of sugar and chocolate like this man can! Try
to picture this man playing gentle self composed tunes on his piano with a glass
of wine on it, overshadowed by a beautiful decoration of sugar roses – his
passion – a mise-en-place list on the counter next to the stainless steel
rolling pin, hand held mill and you wouldn’t be far of from experiencing this
master at home…. |
| It takes a lot of patience to do what some say
is a tedious monotonous job of cooking every day, but like Nicolas, I say that
not a lot of people have the great fortune like us chefs, of turning passion
into a profession and living the dream. Dedicated to training, one can only hope
that Nicolas will one day focus solely on leaving behind a legacy in the South
African and international pastry world, be this in the form of a documented
book, training school or just plain friendship. |
| Herewith a short version of achievements and a
brief track record of Nicolas’ experiences both locally and abroad: |
- 2 year in-house training program at the
Protea Hotel Bloemfontein
- Management diploma – Technikon Free State
- 2 years working at the Park Hyatt hotel
Rosebank under pastry chef Linda Kotze
- Selected as pastry chef for the Junior
National Team of South Africa
- Competed at the world championships,
Maastricht, Holland in 2001 and won a gold medal. Also Nicolas was awarded
the most promising pastry chef in the world
- Graced the Savoy Hotel, London, UK
- Opened a fine dining experience restaurant, @
the Square in the arty town of Clarens
- 2 Years as executive pastry chef,
Michelangelo Hotel, Sandton
- 3.5 years Executive pastry chef at the Saxon Hotel,
Sandhurst, Johannesburg
- FBI School of Pastry program director
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| With his mission in life - “promoting the art
of pastry to all South Africans”, I cannot think of anyone more appropriate to
praise for his work, than my friend, extraordinary human and passionate chef,
Nicolas van der Walt. |
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| Lesley Jacobs |
| Program Director |
| F.B.I. |
| Ph. 086 11 11 324 |
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