Nicolette Pienaar says she was born into cooking. "My first vivid memory is the family congregating around the big table in my parents’ kitchen while making food and having family gatherings. Even though no one else in my family is a chef they are all excellent cooks and as a child I was exposed to several different cooking styles” says Nicolette. “I love experimenting with food but pastry and confectionary has always been my one true love.”

Nicolette started her chefs training at Cape Technikon’s Hotel and Catering School where she completed her national diploma in food service management. She continued her studies in patisserie and confectionary at Westminster College in the United Kingdom - the same institution where Jamie Oliver was schooled. To broaden her skills while in the UK Nicolette attended workshops in sugar craft and wine appreciation.

Her professional career started at Bushman’s Kloof Game Lodge in the Cederberg Mountains as a trainee and she continued to become the senior sous chef at the Castle Hotel in Windsor. Although she enjoyed her career and training in the UK, Nicolette wanted to return to the lifestyle she knew in the Western Cape. Once she was back in Cape Town she started working at the Mount Nelson Hotel. After working in kitchens for over twelve years she decided to explore a different route and took a job as a lecturer at the Institute of Culinary Arts in Stellenbosch. Even though she thoroughly enjoyed her time with the students she missed the hustle and bustle of the kitchen and wanted to find a balance between teaching and practical work. Shortly after having her son Jason, Nicolette joined the Chocolate Studio team and now runs workshops, demonstrations and appreciation sessions. Nicolette says “my passion for chocolate work and pastry has blossomed in the creative yet professional environment and I am excited to share some of my trade secrets with our students.”