By Lisa Capobianco Staff Writer Nickolas Holiday’s passion for cooking started at birth, as the executive chef and owner of Connecticut’s Take Home Chef grew up in the kitchen. Born in Texas, Holiday became inspired by his grandmother, who owned different restaurants and catering businesses in the south. From rolling dumplings at four years old to preparing a Cornish hen and game birds to cooking sea bass, Holiday gained experience in the kitchen at a young age just by learning from his grandmother, who acquired her skills by traveling throughout Europe. “I learned her attention to detail—at the same time she was constantly teaching me technique,” said Holiday, adding that his great grandmother was a chuckwagon chef who cooked for a cowboy company. “I was running my first catering business when I was 16, so with my grandmother, we were doing a small business in Bristol.” As the executive chef of his own business, Connecticut’s Take Home Chef, Holiday provides gourmet food and fine dining service in the comfort of people’s homes. Not only does Holiday offer his clients cooking lessons, but he also teaches techniques and how to utilize creativity in each dish. He serves an average of 30 [...]
By Lisa Capobianco Staff Writer Nickolas Holiday’s passion for cooking started at birth, as the executive chef and owner of Connecticut’s Take Home Chef grew up in the kitchen. Born in Texas, Holiday became inspired by his grandmother, who owned different restaurants and catering businesses in the south. From rolling dumplings at four years old to preparing a Cornish hen and game birds to cooking sea bass, Holiday gained experience in the kitchen at a young age just by learning from his grandmother, who acquired her skills by traveling throughout Europe. “I learned her attention to detail—at the same time she was constantly teaching me technique,” said Holiday, adding that his great grandmother was a chuckwagon chef who cooked for a cowboy company. “I was running my first catering business when I was 16, so with my grandmother, we were doing a small business in Bristol.” As the executive chef of his own business, Connecticut’s Take Home Chef, Holiday provides gourmet food and fine dining service in the comfort of people’s homes. Not only does Holiday offer his clients cooking lessons, but he also teaches techniques and how to utilize creativity in each dish. He serves an average of 30 [...]
