Nick is a self taught chocolatier whose aim is to learn the true taste and secrets of the Master Chefs. Armed with kneepads and a practiced puppy dog look, he left for Europe in search of knowledge. In Spain, he worked for Paco Torreblanca, the Godfather of Modern Spanish Pastry, earning the nickname of ‘El Chino Loco’ (The Crazy Chinese Dude) and finally helming Pasteleria Totel’s ‘Secciones Bolleria’ (Pastries and Viennoiseries).
Shortly after, he was offered a job at Artisan du Chocolat in the UK. Not content with the industry norm of melting chocolate bought from manufacturers, he jumped at the chance to MAKE chocolate from raw cacao mass. Two Christmas seasons spent studying chocolate science whilst face-deep cleaning chocolate conches and refiners steeled his resolve to one day make chocolates from bean to bar, with someone else cleaning the machines.
Hungry for Michelin experience, he joined 1-Star Yauatcha in London as Assistant Pastry Chef, where Pierre Herme was the consultant. Thereafter, he left for Brussels to be Pastry Chef at Michelin starre¬¬d restaurant, La Frairie. This experience was shortlived as work visas were in short supply, so he returned to Singapore.
Working with Chef Laurent Martin of La Frairie marked the end of his Euro-journey. Never had a carrot tasted so beautiful or a simple dish of cabbage and farro warm a heart so deeply. Chef Laurent was persistent in selecting seasonal ingredients for their genetic purity and cultivation methods. Their scarcity meant creative means had to be applied to wow the eyes and palate, yet maintain their integrity and tradition.
La Frairie brought the whole Euro-journey full circle and the concept of ‘Creative Purity’ arose. This concept, borne from seeking out the best ingredients and transforming them into delectable creations continues to inspire and guide Pavé.
Be prepared for his classes coming up in the second half of the year.