Little did Nicholas Lodge know that when he started training to become a pastry chef where this path would eventually lead him. The field of sugar art has transported him around the world, introduced him to Royalty and celebrities and has opened numerous doors to exotic locations that most people only dream about.
The author of over a dozen books and fifteen instructional DVD’s, Nicholas teaches and demonstrates his unique skills around the world. Over the years his teaching tours have taken him to twenty-six different countries, and he has introduced sugar art into unlikely places such as India, China, and Fiji. He is internationally known, not only for his unique skills in sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. This reputation has also involved him in judging sugar art events around the globe and as one of the original judges of Food Network, “Challenges” television series.
The base of operation for Nicholas is Atlanta, Georgia where his classroom, warehouse and retail gallery are all located under one roof.
Nicholas was inducted into the International Cake Exploration Societé (ICES) Hall of Fame in 2001, being the youngest person ever to receive this honor.
Nicholas is a Chef Instructor at the French Pastry School in Chicago where he is part of the faculty teaching the sixteen-week cake decorating program, “Le Art of Gateau.”
In 2010 Nicholas was honored by receiving both the Top 10 Cake Artist and Top 10 Pastry Chefs in America Awards, making Nicholas the only person to have received both awards in the same year.
In January 2015 Chef Nicholas was appointed Brand Ambassador for Renshaw, of the United Kingdom, purveyors of fondant and gumpaste since 1898. As their Brand Ambassador he will conduct product demonstrations and road shows throughout the United States.
Chef Lodge is a featured instructor on the Craftsy series of downloadable cake decorating classes. Currently six classes are available with two more being released in the first quarter of 2016.