About Nicholas Lodge

Accolades & Achievements

Nicholas is internationally known, not only for his incomparable skills in sugar art, but also for the quality of his demonstrations and classes. He inspires enthusiasm in every one of the students in attendance. Over the years his teaching tours took him to 26 different countries, and he introduced sugar art into unlikely places such as India, China and Fiji.

Nicholas received an invitation from The White House in 1993 to participate in a Presidential Appointment on Internal Affairs. This appointment would have resulted in multiple trips to Washington, D.C. and the White House over the course of one year. Unfortunately, due to his previous teaching commitments, Nicholas was not able to accept this invitation from President Clinton’s office.

Nicholas also taught special classes held at other schools throughout the United States and around the world. In the United States, Nicholas instructed classes at schools such as Johnson & Wales, Le Cordon Bleu, and the Art Institute. Nicholas considered one of his greatest honors to be invited to join the faculty of the prestigious French Pastry School in Chicago, Illinois. At the French Pastry School he taught gumpaste techniques to students attending a 24-week program, as well as offering continuing education classes. In the fall of 2010, Nicholas became part of a teaching team in a new 16-week program at The French Pastry School. The new program, “L’Art du Gâteau,” is geared for the professional cake decorator and sugar artist, ideal for someone with goals towards the professional marketplace.

Beginning in November 2003 Nicholas was featured as a guest pastry chef at the EPCOT Food and Wine Festival, held at The Walt Disney World Resort in Orlando, Florida. Over 800 guests, dignitaries, and national media representatives were able to taste the cake Nicholas created for this special event. After participating in many subsequent EPCOT Food & Wine Events, Nicholas was invited to conduct a series of special classes for the pastry chefs of Walt Disney World.

Nicholas was also the North American Brand Ambassador for Renshaw, a UK based manufacturer of rolled fondant and gumpaste. Nicholas first became involved with Renshaw over 30 years ago, in helping with the development of the first line of rolled fondant. When Renshaw made the decision to have a presence in the United States, it was only natural for Nicholas to be a part of the North American team, conducting product demonstrations and assisting with new product development. Renshaw is over 100 years old, beginning in 1898, and is the world’s oldest and largest manufacturer of rolled fondant.

During his early years in the business Nicholas entered his share of competitions, winning numerous gold medals and grand prix de honor. He was invited to display his sugar art on the table of honor at many exhibitions around the world. Nicholas was also involved with judging events, having passed on the torch to the younger generation of sugar artists. This path led him to working with the Food Network as one of the original judges on the “Food Network Challenges,” associated with pastry, cakes and sugar arts. An annual event that Nicholas judged is the “National Gingerbread House Competition,” hosted by the Grove Park Inn, located in Asheville, North Carolina. Over 300 gingerbread creations from across the United States come to compete for the chance of becoming the national gingerbread house champion.

Nicholas spent his spare time searching for new and innovative ideas that could be introduced and adapted into cakes and sugar art. Part of this inspiration came from his love of gardening, fashion, and interior design.