French Pastry School: What was your background previous to studying pastry and what led you to pursue an education in pastry?
Charvon Nicholson: My love for pastries began at a very early age. I remember watching my grandmother bake when I was a very little girl. I learned quickly that dessert was a great way to end a day no matter how bad or good it had been. I began to pursue a culinary career during high school: I went to a vocational school and my major in school was chef training. Although there were not a lot of pastry options, I knew that I wanted to become a pastry chef. After high school, I enrolled in culinary school where I began to learn the basics of becoming a chef, but I was not fulfilled so I decided to move on. Years passed, and after having three kids, my love for pastries began to resurface. I spoke to my husband about my plans, applied for the scholarship from For the Love of Chocolate, and the rest is history!
FPS: What was the most surprising or eye-opening moment for you so far in the program?
CV: The most eye opening experience I had was how passionate and genuine the chef instructors are. There are two chefs in particular that gave me some of the best advice that I still hold dearly to my heart. It helped with my confidence and ability to create delicious pastries.
FPS: What are your plans for after graduation?
CV: Right now, I'm preparing to relocate to a different state and continue to gain more experience. I also will like to continue growing my cupcake business.
FPS: Where do you see yourself in five years? Where do you hope to be?
CV: In five years, I hope to have a successful business. The desire to become an entrepreneur is something that has been instilled in me since a child. I definitely hope for success in all areas of my life whatever that maybe!