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I grew up in a family, here in Winnipeg, where great food was
always the focal point of any gathering and have always been interested in cooking.
After
deciding to make a career out of it, I left for Ottawa, followed
by London, England to obtain my Grand Diploma from Le Cordon
Bleu Paris Cooking School, graduating with honors within in the top three of my class.
I
did my apprenticeship in a small hotel near Zurich, Switzerland
and then returned for work to Canada. I worked at Tavern in the
park in Winnipeg and then moved to Vancouver. I worked as a
Pastry Chef for Rob Feenie of Lumiere, a Relais & Chateau
restaurant as well as some larger hotels. I then returned home,
to Winnipeg, where I currently reside, to expand and improve upon my cakes.
I
absolutely love what I do and believe it shows in the products I create -
Shelley Nikkel |
