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Sep 17, 2019 at 4:51 AM
Oct 5, 2001
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Jun 10, 1968 (Age: 51)
Chicago, IL
I work as a web user interface developer (I create


Founder of, Male, 51, from Chicago, IL

Staff Member
nicko was last seen:
Sep 17, 2019 at 4:51 AM
    1. kovic
      Thanks for the welcoming! Your website has been already so useful. Keep it up. Much respect for your work.
    2. chef gilbert
      chef gilbert
      Thanks for the welcome Nicko. Your website is formidable! Good idea to put Chefs all in one place.
    3. eric ribette
      eric ribette
      your resume is excellent, you have taken the trouble to go to Europe to learn French cuisine. I must say that I have great respect !
    4. chef69
      I Just joined ChefTalk this year and I love it. When I read about yr profile.,,Nicko, I think It was really awesome and it is really outstanding. Cheers....Chef69
    5. gcbranco
      Thanks for creating Chef Talk!
    6. tzimmerman
      WritTHANKS NICKO FOR THE NICE WELCOME!e something to Nicko...
    7. kaiquekuisine
      Nicko , just a question...
      How does one become a bronze level contributor?
    8. chefjohns
      Thank You for your warm welcome.
    9. patpro
      I just read your profile and am very happy to read that you are a born again Christian as so am I. I am desperate to find out though how I can stop getting my eggs to go black on the commercial grill I have as I really don't want to go back to cooking on a regular cook stove in my little cafe but I can't afford to keep throwing these ugly eggs out.
    10. choppinblok
      Just ran upon this site yesterday while looking for a cake recipe for our daughter's 32 birthday. I'm "not" a baker but, still strive ahead regardless, lol. I baked a 3 tiered yellow cake and each layer is much thinner than the pics on Betty R's post about it. Going to see what I did wrong, again......
      I'm enjoying it!
    11. cookcindy
      anyone have a good recommendation of the personal & private association as a personal chef. possible considering it. Thanks, Cindy
    12. julana
      Thank you for the invite!
    13. lilia
      Thank you Nicko. I love this community already. So many people to meet and share things with!!
      So much to learn!!
    14. wokstar
      Thanks Nicko for creating this great site so we can share information. I did the opposite of you, came from IT background to teaching wok cooking!
    15. modelchef
      Thanks for the welcome!
    16. oldtroll57
      I have been asking questions about canning, soups & stock, using 1/2gal. jars. If I have been answered, I can't find it. Is there any way you could help me on this issue?
    17. eddyv
      Thanks for the welcome Nicko.
    18. islands chef
      islands chef
      Hi Nicko,
      I think Greece would be a tough gig now. I work the coastal South Carolina Islands. Isle of Palms, Kiawah, Seabrook...
    19. jennijill
      Hi Nicko, Thanks for the welcome "Hi" a former OCthe A student now mastering the world of pastry and baking...have an interview this week for a Private Chef position in the Orlando, FL area..not sure what I should be charging...thinking $15/hr.. this is an answer to prayer..Jenn
    20. nick.shu
      Hello Nicko, how have you been. it has been a while. Kinda back but still uber busy with 2 jobs and many other things in the pipeline.
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  • About

    Jun 10, 1968 (Age: 51)
    Chicago, IL
    I work as a web user interface developer (I create
    Former Chef
    Interests (Hobbies, favorite activities, etc.):
    Cooking, growing my own food, making things from scratch (yogurt, bacon, applesauce, etc), reading (bible (born again Christian), Lord Of The Rings), hunting (upland game mostly), travel, Greece (where my father's family originates).
    I worked professionally in the culinary field for a total of sixteen years. As a graduate of the Culinary Institute of America, I have worked in a variety of places, both in the U.S. and overseas.

    I first started out in one of my uncle's restaurant at the age of thirteen. Beginning as a bus boy and dish washer, and continued to work in various restaurants until I graduated high school. It was after high school that I considered a professional career in the culinary industry. After completing a one-year Biblical studies program at Emmaus Bible College in Dubuque, Iowa, I decided to attend the Culinary Institute of America in Hyde Park, New York. While at the Culinary Institute, I spent five months at the Four Seasons Hotel in Chicago.

    Upon graduating from the Culinary Institute, I started working at Printer's Row in Chicago. While at Printers Row, I followed another passion, ice sculpture at Nadeau's Ice Sculptures in Forest Park.

    My ultimate goal as a cook was to gain some European training. I decided to travel overseas where I spent two years working in four different countries. Starting off in Bourg en Bress, France, working for Chef Jacques Guy. After France, I moved on to Geneva, Switzerland, where he studied Swiss pastries and chocolates under the guidance of Heniz Hochwahr at Patisserie Mage. From Geneva, I went to the island of Santorini, Greece, where he worked at the restaurant, Selene with George and Evelyn Haziyannakis. The final part of my training was spent in the small town of Polesenine, Italy, at the Restuarant El Cavallino Bianco, working with Chef Massimo Spigarola.

    When I returned to the States, I worked in various places in Chicago but felt that it was time to take a break from the rigorous culinary life and go back to school. I received my bachelors degree in computer programming and quickly became interested in web development. It was in 1999 that I started and it has been going strong ever since.



    Nicko Founder
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