AUI Featured Chef: Nicolas Blouin

Words of Wisdom From The Field

October 26, 2015

We are delighted to feature one of our very talented customers: Chef Nicolas Blouin of the Rosewood Mansion on Turtle Creek in Dallas, Texas.

AUI: Did you always know you wanted to be a chef?
NB: No, but I always knew I wanted to create. It’s something that has always been a part of me, to design and build exceptional things. In France, before entering a professional school/trade school, you must select a place to apprentice. I originally thought I wanted to be a carpenter, so I set out to find a shop to apprentice in.  At the first carpenter shop, the owner was missing three fingers; at the second shop, the owner was missing two fingers.  As I began to rethink my career decision, the culinary school was having an open house so I decided to take a look at what they had to offer. It was there that I saw I could pair my passion for creating things with another interest of mine—cooking and pastry—while keeping all ten fingers, with any luck! I entered pastry school and have never regretted my decision.

AUI: What was the last dessert you ate that really amazed you?
NB: I recently competed in the Pastry Live 2015 competition in Atlanta and I was fortunate enough to taste another competitor’s dessert. [Vincent Attali’s] strawberry yuzu dessert really hit on all notes – originality of recipe, taste, association of tastes, texture and aesthetics – and I was very impressed.

AUI: What is your most popular menu item?
NB: We recently added a very popular soufflé, offered exclusively on Wednesdays, that is anything but traditional. Not only is it light, airy and almond-flavored – and served in a tall clear glass – but it is also accompanied by an almond affogato sherbet, merging both French and Italian classics. 

Chef Nicolas Blouin's Amaretto Soufflé and Almond Affogato Sherbet

AUI: What’s the best piece of business advice you’ve ever received?
NB: “Never, ever cut the quality of your product”.  It is essential to maintain the highest quality ingredients, even if the pressure is on to reduce costs. High-end ingredients are often the first on the chopping block when it comes to achieving cost management, but often times it’s these ingredients that truly differentiate your cuisine. 

AUI: The food service industry has changed so much over the last few years; do you have any predictions for the future of the industry? 
NB: I mostly follow pastry trends from France for cutting-edge developments. Currently the French trend is towards clean, simple flavors – nothing is overcomplicated. This also supports to the farm-to-table trend—using ingredients at their seasonal peak and allow ingredients to speak for themselves.

Many thanks to Chef Blouin for taking the time to answer our questions! If you'd like to be an AUI Featured Chef, contact your local AUI Territory Manager. 

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