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Sep 15, 2019 at 9:37 PM
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 15, 2019 at 9:37 PM
    1. maruka
      Thank you for contacting me. I'm studying to be a Pastry Arts Chef and I'm deciding on whether or not to attend CIA in California or not. Any advice? Take care and lots of luck.
    2. 808jono202
      Nico, thanks so much for taking time to welcome me, I am sure you are a busy man. Fine site you have here, lots of very informative, knowledgeable people here!

      Also, thanks for highlighting my pics on the main page, how very nice of you, I am humbled!

    3. modchef
      thanks nicko, lovin' the site!
    4. petalsandcoco
      Thank you Nicko, but it is I that should be thanking you for the privilege of participating in such a great site. I have many places to recommend in Montreal. Will let you know which ones .....
    5. nicko
      Hey Guys welcome!
    6. ritz74
      Hi Nicko,
      I very happy to be part the cheftalk :) :)
    7. leeniek
      Thanks, Nicko! I'm not sure where it came from but it does describe my state of mind on a good day LOL

      Hope all is well with you

    8. butzy
      Thanks Nicko,
      It's a replica of an old east indian trading ship, the Batavia.
      It was taken in the Netherlands (quite a couple years ago. I was still looking young and not as grey as now ;))
    9. kazi
      Very nice food.
    10. johnson
      Hello i'm just about out of high school and looking to start my own restaurant is there any tips or advise any one can give me thank you all
    11. candy_ken
      hello cheftalk moderators, members and chefs. wow im glad that i finally came back after long years of unattending my mails. i was still able to receive periodic issues and alerts and i thank this website for keeping my account recoverable. I remain as an aspiring chef up to this year:( The embassy has yet approved my student visa application to study culinary in NZ i just wish it will be granted soon so I can have good insights to share and inquire from this site. I am desperately wanting to be in this industry.
    12. ploofafa
      I agree with boar_d_laze, your avatar makes me very thirsty.
    13. boar_d_laze
      Like your avatar too. Makes me thirsty.
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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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