As a young child in Spring Valley, New York, Nicole Kaplan dreamed of a career as a professional flutist.  She followed her passion and determination to Manhattan in 1996, where she earned her undergraduate and graduate degrees in Music Performance from Mannes College of Music and Queens College.

Upon graduation, Nicole’s musical engagements took her all over the globe.  Between performances, she spent her time researching and feasting in the great historic culinary centers of Europe such as Paris and Vienna.  After several years of the jet-set lifestyle, Nicole decided to settle in New York.  As if dozens of Carnegie Hall performances were not enough to keep her busy, Nicole enrolled in Peter Kump’s New York Cooking School where she graduated with a Blue Ribbon in 1997.  In addition to her already demanding studies, she landed her first professional pastry assistant position at the Sign of the Dove and discovered her innate love of pastry.

Never one to be complacent, Nicole began working at Osteria del Circo the day after graduation and quickly worked her way up from pastry assistant to sous chef.  While there, she had the unique opportunity to develop her pastry skills by studying with such masters as Patrice Caillot (currently at Le Cirque and Osteria del Circo in Las Vegas) and Pascal Janvier (former Pastry Chef of Barry Callebaut.)

Eleven Madison Park invited Nicole to join its team in March 2000.  She has since showcased her talent in French pastry by creating simple, elegant desserts that delight even the most demanding palates.  Nicole has developed a unique dessert menu for the restaurant, collaborating closely with Executive Chef Daniel Humm to translate Eleven Madison Park’s award-winning cuisine into edible masterpieces that tempt even the most discriminating gourmand.  Nicole’s desserts have received numerous accolades in the press, and she was named one of the Top 10 Pastry Chefs in the U.S. by Chocolatier Magazine.

Chef Kaplan's Tips and Techniques.