United States Chef
Nick Roche Profile
Together we can make it simple
CookEatShare Points
About me
Nick Roche, aka NonChefNick, was born in Paris, France and left at age 5 for the South of Spain before landing in Oregon, where he has spent most of his life. Nick is self taught in the culinary art with influences from his Mother and maternal Grandmother. At 21, after a one year stay in France, he fell in love with the art of cooking and began creating his own recipes, many out of trial and error. Along the way, he picked up ideas and techniques from those he admired and watch. His influences are French, Asian, and Spanish cuisine, but he prefers not to categorize his style as it tends to become a pretense to being boxed in.
Nick loves to try new ingredients that he discovers and adds them to his recipes. He loves to entertain and enjoys having close friends at dinner parties that tend to go way into the night. Nick is a bon vivant.
One of the goals Nick has is to get viewers and followers new to cooking to shed the intimidation factor of the kitchen. The most incredible room of your home should never been the most feared or hated. Anyone can become a star in the kitchen if you follow the rules of simplicity. Preparation, relaxation, and self confidence go a long way into creating a wonderful, eye appealing, and savory dinner for your guests. And if you follow those 3 rules, you will understand the concept of simplicity in the kitchen. It's not the number of ingredients but the comfort you have with them that create that simplicity. Never be afraid to fail because out of the ashes of failure you have planted new knowledge.
Besides cookeatshare.com, Nick's recipes can be found on his blog at nonchefnick.blogspot.com . His recipes have also been featured on various internet magazines and sites.
Cooking Influences
French, Asian, Mom
Recommendations
Favorite Cookbooks
- The Complete Robuchon (Joel Robuchon)
- I purchased this book about a year ago. This is a book every home Chef should have.
Chefs I recommend
- Ina Garten (Hamptons, NY, NY)
- I love her and love her show.
- Chris Israel (Portland, OR)
- I know Chris through a friend of mine. Chris is one of the tops in the entire NW.
Restaurants I Recommend
- Blue Hour (Portland, OR)
- it's been open now for a while but it's still a cool place to be seen and the food is just as hot!
- My Place !! (Portland, OR)
- Reserve in advance... will prepare 5 star dinner, with 5 star city view. Private reservations only.
Comments
- May 30, 2013Hi Vivien,
Thank you so much for being friends! I am so envious of you being so close to Adobe. I've had to teach myself photography and want so much to be better at my food pics. I've got to get more involved with RAW photographing, but I've more to learn about the intricacies of photo editing in the manual manner. I hope you enjoy what I've taken so far and that you've had a chance to check out some of my recipes. Again, I was self taught in that as well...LOL.
Nick
- June 7, 2012I am so glad we are friends. I look forward to seeing many of your new recipes.
- September 4, 2011Nick Roche
about 16 hours ago
Jeannie, I love chewy cookies and this recipe sounds wonderful. I will certainly try making these the next time I make cookies; I wonder how some chocolate chips would do ?
Jeannie Maristela
less than a minute ago
Hi Nick! :)
Great to hear we share the same preference for chewy cookies! :) I think, dark chocolate chips will go absolutely well with these. And I know that this cookie will be absolutely great to use for an ice cream sandwich... Butter Pecan will pair wonderfully with these cookies! :) Let me know the results after making this recipe, I would appreciate it! - Jeannie - February 17, 2010Dear Nick!
Greetings again from Shizuoka!LOL
Thank you so much for kindly accepting my Friendship request!
We seem to be part of an ever-growing crowd!
I'm afraid I will have to repeat myself quite a few more times!
Cheers,
Robert-Gilles -
- February 9, 2010Yes, I am still posting to FB, might as well, it's there. I don't get the traffic I use to except when I get a Top 9, but it's exposure none the less. How about you?1 reply
- February 9, 2010I do the same, surprisingly enough I made it to the top 1 today with the scallops, I haven't been on the top 9 for ever so I was very surprised. I am wondering if they just pick the feature publishers only now and once in a while the others like me and you. My traffic came from FB only when I was on top 9, otherwise it represented peanuts.
- February 9, 2010lol me too. There are some cool things about it. I have to populate my page with my recipes. I'll probably try to get all that done by this weekend.1 reply
- February 9, 2010Yes, so are still posting stuff on FB? all those sites are time consuming!
- February 8, 2010Thanks! Just saw that...I think you'll like this site, still new to it and figuring out how that works.4 replies