Little did Nicholas Lodge know when he started training to become a chef, where this path would eventually lead him. The field of sugarart has transported him around the world, introduced him to Royalty and celebrities and has opened numerous doors to exotic locations that most people only dream about.

The author of over one dozen books, Nicholas teaches and demonstrates his unique skills around the world. Over the years his teaching tours have taken him to twenty-six different countries, and has introduced sugar art into unlikely places such as India, China and Fiji. He is internationally known, not only for his unique skills in sugar art, but also for the quality of his demonstrations and classes, at which he inspires enthusiasm in everyone who attends. This reputation has also involved him in judging sugar art events around the globe.

Nicholas was born in Essex, near London, England, and became interested in cookery and cake decorating at an early age. Nicholas can remember designing his first cake at the early age of ten for his parent's anniversary. On leaving school, Nicholas worked in a bakery as a cake decorator to gain practical experience and commercial speed in decorating. He was then offered a position at The National Bakery School of England, located in London, where he completed a two year course in cake decorating and design. At graduation time, after gaining distinctions in all his assignments and examinations, he received the award for the most outstanding cake decorating student.

Moving rapidly to even higher achievements, Nicholas became Principal Wedding Cake Designer at Woodnutts, located in Brighton, one of England's top sugar art schools. Here he created cakes for large London hotel's, including Claridges, The Ritz and the Savoy.

After two years at Woodnuts, at the age of twenty-one, Nicholas became the tutorial manager at Mary Ford's School in Bournemouth, another top sugar art school. During this time, Nicholas and a team of decorators were commissioned to do work for England's Royal Family and other celebrities. This work included one of the official wedding cakes for Lady Diana and Prince Charles. This Royal wedding cake was later reproduced by Nicholas in Japan during the visit of the Prince and Princess of Wales, while they were touring Tokyo. Nicholas also created cakes for the Queen Mother's birthday and the Christening of Prince Harry.

In 1985 at the age of twenty-three Nicholas was commissioned to write his first book, and as his reputation increased, additional books followed. Currently, Nicholas has written over a dozen books and produced numerous instructional video tapes and DVD's. Additionally he has co-authored many books with other sugar artists and has acted as a consultant to several publishers in helping to produce books written by other authors. In 1993 Nicholas received an invitation from The White House to participate in a Presidential appointment on internal affairs. This appointment would have resulted in many trips to Washington D.C. and the White House, covering a period of one year. Unfortunately, due to his previous teaching commitments, he was not able to accept this invitation from President Clinton's office.

Nicholas was inducted into the International Cake Exploration Societe (ICES) Hall of Fame in 2001, being the youngest person ever to receive this honor.

In November, 2003 Nicholas was 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 special cake Nicholas created for this special event. To date, Nicholas has also participated in the 2004 and 2005 Food and Wine Festivals. As a result, Nicholas was invited to conduct special classes for the pastry chefs of Walt Disney World.

The International Sugar Art Collection, (ISAC), and The International School of Sugar and Confectionary Arts were founded in 1992 by Nicholas and Scott Ewing. The International School of Sugar and Confectionary Arts, teaches all levels and aspects of sugar art and cake decorating. The International Sugar Art Collection, (ISAC) is the division that manufactures and distributes hundreds of specialized tools and equipment used in creating sugar art and cakes. The 4,000 square foot facility is home to the school, classroom, offices, the retail gallery and internet product distribution. ISAC is located in Norcross, Georgia, just a few miles north of downtown Atlanta. Atlanta, Georgia became home for Nicholas in 1991 after relocating from the United Kingdom, and soon after became a citizen of the United States.

As well as the school in Atlanta, Nicholas also has a sister school in Tokyo, Japan, and he spends his year teaching and traveling between the two locations. While at the Japan school, Nicholas teaches many types of classes and is involved in training of students at the Japanese Confectionery Schools.

In addition to the Atlanta and Tokyo schools, Nicholas also teaches special classes held at other schools throughout the United States and around the world. Here in the United States Nicholas conducts many classes at such schools as the Notter School in Orlando, Florida, Johnson & Wales campuses and the Le Cordon Bleu Schools. Nicholas considers his greatest honor to be when he was invited to be a part of the prestigious French Pastry School in Chicago, Illinois. Here he teaches gumpaste techniques to the students attending the 24-week program as well as offering continuing education classes. Having the opportunity to work with and spend time with Jacquy Pfeiffer and Sebastien Canonne is truly a privilege. While at The French Pastry School in February 2006, Nicholas, Jacquy, Sebastien and Ewald Notter were part of a fund raising event, "For the Love of Chocolate." This annual event helps raise funds for children in need.

During the early years Nichols had his share of competitions, winning numerous gold medals and grand prix de honour and has been invited to display sugarart on the table of honour at many exhibitions around the world. Nicholas is now involved with judging events, having passed on the torch to the younger generation of sugar artists. This path has led him to working with the Food Network as part of a judging panel involved with the judging of the "Food Network Challenges" associated with pastry, cakes and sugar arts.

Each holiday season Nicholas looks forward to traveling to Asheville, North Carolina where he will be one of the judges at The Grove Park Inn, which is host to "The National Gingerbread House Competition." Here over 300 gingerbread creations from across the United States come to compete for the chance of becoming the national gingerbread house champion.

Nicholas spends his spare time searching for new and innovative ideas that can be introduce and adapted into cakes and sugar art. Part of this inspiration comes from his love of gardening and interior design.

Nic's website is at www.nicholaslodge.com/