Greek chef Nicolas Nikolakopoulos left his profession as a chemist to dedicate himself to pastry, especially to chocolate. He studied at Le Monde culinary college in Athens, where he has been a pastry teacher for more than ten years. Later, he expanded his training with the Masters diploma at École Lenôtre in Paris. Among his achievements, taking third place in the World Chocolate Masters 2022 stands out.
He currently also runs his own consulting company, NZ Pastry, in which he creates dessert menus or specialty products, taking advantage of his scientific training.
“It is always beneficial if you refrain from copying the style of others because it is always obvious, or being sensational for the sake of views.”
so good.. magazine #31
“It is always beneficial if you refrain from copying the style of others because it is always obvious, or being sensational for the sake of views.”
so good.. magazine #31Featured in so good #31
