“The character traits and work ethic that I acquired and honed as a student are the same qualities I strive to embody as a professional chef every day—being curious and hardworking. These traits are crucial for success in the culinary industry, and I intend to maintain them throughout my career.”
A big reason why Chef Nicolas Thore Franz pursued culinary arts is because of the multitude of challenges ahead of him and the gratification he gained from overcoming them. Chef Nico completed his BS in International Hospitality Management with a specialization in Culinary Arts at Enderun Colleges in 2020. During that same year, he completed an internship at Osteria Francescana, a three-Michelin-starred restaurant crowned The World’s Best Restaurant in 2016 and 2018. Renowned Italian restaurateur and recipient of “Nobel Prize of gastronomy” Massimo Bottura owns the highly-acclaimed Osteria Francescana. The Nobel prize of gastronomy or The White Guide Global Gastronomy Award is bestowed by Sweden’s White restaurant guide to “a creative chef of international prominence, who is at the apex of his or her professional orbit and who has become an example and inspiration within and for contemporary gastronomy.”
“It was barely a month after my final internship started, the COVID-19 global pandemic struck the whole world, and Italy was badly hit,” Chef Nico recalls. “An immediate shutdown happens nationwide, and my internship halts until further notice. We all did not have a clue how long this crisis would last. I stayed optimistic that things would return to normal within weeks, but my internship took nearly four months to resume. Eventually, things started to take a positive turn.”
Chef Nico was fortunate enough to land a contract with Chef Massimo and work as Chef de Partie at Casa Maria Luigia, where he manages the morning and lunch service of the restaurant. “When I found the opportunity, I never left since then. I could not hope for a better place as a kickstart of my culinary career. It is such a great path of continued growth and many new challenges,” he explains.
“Everything was a big challenge for me. I have never stepped foot in a ‘real-life’ professional kitchen before, but because of Enderun’s preparation for me, it felt easier. Thanks to the excellent facility of the École Ducasse Manila and the chefs that guided me throughout the years.”
Chef Nico also had the privilege of personally meeting Chef Alain Ducasse, a world-renowned French chef and restaurateur who has a total of 21 Michelin stars spread over his 34 restaurants which makes him the current living chef with the most Michelin stars in the world. Furthermore, he has the distinction of being the inaugural chef to own restaurants that have been awarded three Michelin Stars in three distinct cities. He is also recognized for his modern and inventive approach to French cuisine, emphasizing the use of locally sourced, premium ingredients. Ducasse has authored several cookbooks and has been honored with numerous awards, including the esteemed Legion of Honour in France.
“Having the chance to meet and prepare breakfast for Chef Alain Ducasse is something I will always remember as a fond memory. I got to introduce myself and talk about how my internship was going. He showed great enthusiasm for what Maria Lugia has to offer. I would not be surprised to see him come by again soon,” Chef Nico shares.
The crucial lesson that Chef Nico imparts to aspiring chefs is the importance of patience when faced with challenging situations. He strongly advises against giving up, as overcoming difficult times helps build character and brings one closer to achieving their desired success. In addition, Chef Nico urges future culinary arts professionals to approach their craft with a student mindset, always willing to learn and expand their knowledge of food and related subjects. He believes there will always be new opportunities to learn, grow, and improve in the culinary field.
“Do not be scared to dream big! There are endless possibilities. A big ambition will motivate you to work hard and push boundaries. Keep your head high; no goal is too big to achieve.”