Food Bytes with Chef Nicole
September 4, 2017
For starters, I would like to introduce myself. My name is Nicole Hoida and I am the executive chef here at Backstage since June of 2015. I actually did my first walk-through with a hard hat on! Right away I knew it was going to be something special.
I started my culinary career when I was 18, more than 13 years ago! I never knew it was a field I would be interested in until I tried it out. It became a passion as I started to know the ins and outs of what to do for different dishes. Every day was a learning opportunity and most days there was the thrill of the rushes that come through a restaurant. As I continued, I was able to take the lead in the kitchens I was in. I would soak up any knowledge from chefs I was working with and started experimenting with things on my own. I’ll admit I’ve had some failures in my experiments and I’ve also had dishes that unexpectedly turn out better than I would’ve imagined. Being able to take ingredients and make a dish your own is extremely rewarding. It took seven years of hard work to become an executive chef, running my own kitchen and eventually obtaining this position.
Being part of something so new, I was able to provide input for the organization and setup of the kitchen. One of my favorite aspects of my job is that I don’t solely go off of a menu. I get the opportunity to meet with individuals and talk food with them where we bounce ideas back and forth. We can make any event at the Backstage unique to the individual. The ability to customize a menu tailored to the wants of your event, along with the ability to transform the room and (not to mention) great hospitality, makes for a remarkable experience. I enjoy being able to make that happen. The joy that comes from being part of a special event, months or years in the planning, is what I thrive on. I diligently plan and execute every event that involves food, from 20 people to 200.
It’s inspiring to know where we started and watch the Backstage continuously grow. I can honestly say I am proud to be a part of that.
From the Kitchen of Chef Nicole:
Tomato and Dill Quiche 1 deep dish pie crust 8 eggs 1 medium tomato 1/2 medium onion 1 Tbsp fresh dill paste 5 oz shredded swiss cheese 3/4 cup heavy cream salt and pepper to taste Sauté onion until translucent, add diced tomatoes and cook 2 more minutes Beat eggs and add all ingredients. Pour mixture into pie crust and bake for 45 minutes at 350 degrees, or until quiche is sturdy to the shake. Let rest 15 minutes. Cut, serve and enjoy!