Chef Nicholas Forte
In this captivating series, we proudly present the three exceptional chefs who have been selected to represent the United States at the Americas Continental Selection for the prestigious Coupe du Monde de la Pâtisserie. After triumphing in the national selection, these talented individuals are set to compete against the finest pastry teams from across the Americas in July, with the ultimate goal of securing a spot at the world-renowned competition in Lyon.
Join us as we delve into their fascinating journeys in the world of pastry arts and explore the dedication, creativity, and passion that have propelled them to the forefront of this esteemed competition. Discover the stories behind their remarkable achievements and the unique skills that make them stand out in the culinary world.
MEET CHEF NICHOLAS FORTE - ICE & TASTING CANDIDATE
BIO
Nicholas Forte’s career path is a captivating story of passion and transformation. Starting at the University of Nevada, Las Vegas, he initially pursued a degree in Kinesiology. However, his part-time job as a cake artist at a high-end catering company ignited a deep love for pastry arts, leading him to shift his focus entirely.
Nicholas refined his skills at the French Pastry School in Chicago, where he trained under culinary legends like Sébastien Canonne, M.O.F., and Jacquy Pfeiffer. Graduating with honors in 2016, he returned to Las Vegas to work at the prestigious Joel Robuchon restaurant at the MGM Grand. There, he excelled as a pastry cook and sous chef before moving to Boston to serve as the Chocolatier for the Encore Boston Harbor.
With the onset of the COVID-19 pandemic, Nicholas returned to Las Vegas, gaining further experience in Italian restaurants and chocolate shops. Today, as the Corporate Pastry Chef for Tao Group Hospitality, he oversees pastry operations across twelve West Coast properties, crafting innovative desserts and leading global recipe development. Nicholas’s journey reflects a dynamic blend of passion, skill, and culinary excellence.
Q&A
What first inspired you to enter the world of pastry?
As a child I would watch Cake Boss on television and try to recreate some of the cakes I saw. This began my love for edible art and sculpting. This turned from a hobby to a full-time job as a cake artist later down the road.
What is your earliest dessert memory?
I remember making Pizzelles with my mom for our Sunday Italian dinners. We would make the cookie batter and cook pizzelle after pizzelle on the iron press. At the end my brother and I would break all the edges off and snack on them.
Who has been the most influential mentor or inspiration in your journey?
Chef Salvatore Martone. Before I moved to Chicago to attend the French Pastry School, I knew that when I returned to Vegas, I wanted to work at Joel Robuchon under Chef Salvatore Martone. His style and passion for pastry was extremely intriguing and inspirational and really helped shape my love for fine dining. Ironically enough, he is now my Tasting Coach for Team USA.
What motivated you to compete in the U.S. Selection for the Coupe du Monde de la Pâtisserie?
I’ve always dreamed of wearing the American flag on the collar of my chef coat. With a lot of support and motivation from my wife and kids, I decided it was time to chase this childhood dream. I also want to show my sons that anything is possible if you work hard enough.
What do you enjoy most about pastry competitions?
Some people don’t enjoy the stress and pressure of the competition, but it seems to be my favorite part. Something about having to be so precise and focused during those hours is super enjoyable and fulfilling. You can achieve incredible things.
What is one strength you bring to Team Pastry USA?
I believe I bring a new “out of the box” thinking when it comes to tasting desserts and ice carvings that will really impress judges and help us achieve our goals in bringing home a medal.
Have you ever been to Lyon?
I have never been to France, but I am extremely excited to be immersed in the culture and be around so many incredible chefs.
What does the Coupe du Monde de la Pâtisserie represent to you personally?
This competition represents every pastry job I’ve ever had, every chef I’ve worked under, every long night and tough shift of my career. A whole lifetime of experience and passion put into a single competition.
What message would you share with young pastry chefs who dream of competing one day?
It is 100% achievable. It all comes down to practicing and dedication and how bad you want it. But I can tell you, putting on the official Coupe du Monde de la Patisserie chef jacket with the American flag on the collar is a feeling that you won’t forget.
Rapid Fire
Nickname? Nico
Celsius or Fahrenheit? Celsius
Favorite Valrhona chocolate? Blond Dulcey 35%
Favorite restaurant? Blue Ribbon
Favorite flavor pairing with chocolate? Espresso
Go-to snack? Protein Bars
Favorite pastry to make? Ice Cream & Sorbet
Favorite pastry to eat? Ice Cream & Sorbet
One ingredient you can’t live without? Chocolate
Dream place to travel for food? Brasil
Favorite non-pastry hobby? Beach days with my family
