As the 6-year-old only son in a Cretan family, Nicolas Nikolakopoulos was fascinated with chemistry. It would shape the curiosity and DNA of the daydreamer Nicolas still is. Today he is a celebrated greek pastry chef with big ambitions.
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MILK ARRIBA
NICOLAS' FAVOURITE CHOCOLATE
‘I love chocolate with a bit of a peculiar character. The more peculiar, the more they trigger ideas. Like the milk chocolate Arriba. It’s powerful and has lovely caramelly and fruity notes – something which invites me to look for ingredients to pair with…'
'‘When I was taking my culinary classes, I discovered chocolate… and that was something BIG! In my life. Chocolate became a muse. A medium. It was the ingredient that allowed me to express all my creativity. I really want my desserts and bonbons to tell a story. Chocolate allows me to do that. It’s like… an ingredient to express my dreams, my ideas’
Fifteen years ago, dreaming of becoming a pastry chef or chocolatier was unconventional in India, as there were no schools to turn to. This lack prompted Vinesh Johny to initiate change. Since then, he has spearheaded India's pastry revolution, aiming to fill a significant educational gap for future generations. Indian pastry talent is now gaining recognition worldwide.
With intimidating looks, yet a warm and friendly character. Sebastian Pettersson is a man of contrasts who thrives on coffee and chocolate and lives his dream.
THE ALCHEMIST OF DREAMS
