Love for chocolate leads to Kohler pastry chef role
Some of Nicolas Blouin’s favorite childhood memories include his family’s weekly visits to the bakery. He always chose a chocolate eclair.
As a teen in Toulouse, France, Blouin considered carpentry. Only after looking into apprenticeships did he decide that maybe chocolate would be a better choice.
He’s worked his way across the globe, from Europe to Orlando, Las Vegas and Dallas, building his skills at Michelinstarred restaurants. In September, he was named executive pastry chef at Destination Kohler.
Blouin, 35, lives in Sheboygan Falls with his wife and two children. Find him on Instagram at instagram.com/nikro31 .
He is demonstrating his spin on hot chocolate and chocolate mousse during the sixth annual In Celebration of Chocolate, which wraps up Sunday at The American Club in Kohler. Tickets are available at KohleratHome.com or by calling (800) 344-2838.
Carpentry vs. chocolate
I wanted to work with my hands and be creative. In France, we do a lot of apprenticeships. It is not something as common in America. You do one week at school and three weeks in business. I started when I was 15.
I actually wanted to be a carpenter. You have to find somebody who is ready to take you for an apprenticeship. When I applied, the first owner was missing three fingers. The second one, the owner was also missing fingers. That’s when I decided to rethink my career. I realized I can also be creative with chocolate.
Coming to Kohler
My wife is from Chicago, and she wanted to move back closer to her family, but I didn’t want to work in Chicago and commute. Kohler is a perfect fit. I’m five minutes from work, and it’s just a two-hour drive to Chicago. Kohler is a great company, and the quality of the food here is amazing. It is a good fit.
Going green and gold
My kids are 6 and 4. They are Green Bay (Packers) fans. As soon as we came here they asked if they can get a Green Bay Packers shirt, because we were the only ones without shirts.
Playing favorites
I love demonstrating chocolate mousse. At In Celebration of Chocolate, I’m going to create three different chocolate mousse. You’re going to try completely different tastes with the same chocolate. For example, normally chocolate mousse is made with cream, and I make a chocolate mousse made with no cream, egg whites only. This is my personal favorite.
His hot chocolate
My way of thinking about desserts, I take a simple dessert everyone knows and surprise them. In this instance, hot chocolate. All the ingredients are in a sphere made of chocolate. You drop it in the milk and it melts. It is a fun way to present dessert.
Design and dessert
I have a rule: I always do no more than three flavors in a dessert.
A special course
Food is made to feed you. Dessert is made to create memories.
Artistic influence
There are two people who influenced me in my career: Pierre Herme and Christophe Michalak.
Special place
Ile de Re (an island off the west coast of France) is a famous place in the culinary world because that’s where fleur de sel comes from. I worked there for six months.
At home
My wife does the desserts at home. I want to do savory at home, never any pastry. If we’re having a party, I’ll even make the dessert at work, pay for it, and bring it home. It’s easier.
Tool he can’t live without
Thermometer. Pastry is very precise, especially when you work with chocolate.
Lesson learned
Always try your food. There is no way to tell if you miss an ingredient. You can put everything else but the sugar and still have the right texture, but if you try the food you will realize.
Point of pride
I did a competition in New York in 2015, a plating chocolate competition. I won the selection and I was able to represent the United States. This is the dessert I was most proud of because I was able to show my passion.
Macarons a must
My wife loves macarons. I will do French macarons for her. Actually, for Celebration of Chocolate I’m creating a wall of macarons for the Saturday night event. People walk in and can grab one.
Signature style
My signature dessert is cheesecake; I usually do it in a sphere. When I came to Wisconsin, I thought maybe it should be in the shape of a slice of cheese.
In Celebration of Chocolate
I’m working on a chocolate showpiece for the weekend. I spend about two hours a day for a month.
When I applied to the job in Kohler, I knew everything about the plumbing and engines and hospitality side. Something I learned during orientation was the sustainability program. I have kids, and I want them to grow up in a good place, so I’m proud to work for a company that does this. My showpiece will be about sustainability and Kohler.
Cooking is his cause
I don’t know how they find me, but I have gotten contacted multiple times by Food Network. It’s not what I got into cooking for. I didn’t do this to be a celebrity. I like to cook food.
Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future subjects, email nstohs@journalsentinel.com.