Updated: Jun 24, 2020
Ambassador of culinary heritage, quality products and technique.
Photo by @NicolasBotomisy
"We, as Chefs, owe the producers. They create, we only transform.”
If you call him Chef, he'll tell you to call him Nicolas. Nicolas Botomisy's simplicity and talent make him one of the most inspiring Pastry Chefs.
After graduating with a science baccalaureate and a BTS diploma in hand, Nicolas was caught up in his attraction to gastronomy and decided to work with prestigious Chefs and kitchen brigades to deepen his culinary and pastry knowledge.
His beginnings at the Relais de la Poste (2**) alongside Chef Jean Cousteau to the Georges V Four Seasons’ brigade with Chef Fabrice Lecleir, including the Waterside (3 ***) and the Carré des Feuillants (2**) in Paris, led him to join L’Ecole Valrhona in Tokyo in 2012 followed by L’Ecole Valrhona Brooklyn in 2016. The perfect organization, technique, love for the best products, and the chocolate knowledge and pedagogy, shows Nicolas has everything of the greatest.
With a strong international experience, curiosity and commitment, Nicolas now travels the world participating in gastronomic events, giving demonstrations, high-level training courses and helping companies to open and reinforce their knowledge.
Today he shares with us his passion for good food and exceptional products as well as his vision for tomorrow's gastronomy.
Welcome Nicolas to the Chefs for Impact community!
By Nicolas Botomisy as told to Chefs for Impact
Before talking about sustainable gastronomy, how is the current crisis impacting your activity today? What actions have you implemented since the lockdown?
"Like many others, my activity has been tremendously impacted and it is now completely at a standstill. As a consultant, I do training courses for professionals in schools