Alright – so today we’ve got the honor of introducing you to Nicholas Rice. We think you’ll enjoy our conversation, we’ve shared it below.

Nicholas, looking forward to hearing all of your stories today. Learning the craft is often a unique journey from every creative – we’d love to hear about your journey and if knowing what you know now, you would have done anything differently to speed up the learning process.

I really started taking cooking seriously and professionally in my mid 20’s. At first it was a job but I remember seeing my first real dish and thinking “Woah, this is art. This is beautiful” and everything changed. It was no longer a way to make money but a way to express myself. I didn’t go to culinary school so I had to make sure I was learning as much as I could on my own. I took up 3 Jobs one cooking for a pub, a gastro-bistro and prep for a local Thai restaurant. I learned everything I could about from scratch cooking and how to manipulate it in a way that I could make it my own. I would go from one job to the next and sometimes to the next, working 2-3 shifts a day everyday of the week. I was hooked. After that I took any opportunity to learn from the many amazing Chefs around Buffalo. Whether it was directly under them or being inspired by their creativity and colors and flavors. How you could take such a common thing and make it something to remember and truly beautiful. Once I was finally in charge of my own Kitchens and now my own Artisan Neapolitan Pizza business I was really able to show the continuous labor of my studies. Even today I am still learning and perfecting the craft. I don’t think its something you ever stop doing, there’s always another way to take it to that next level and that’s something I’m always searching for. “Be better everyday” an old friend told me.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My name is Nick (Nicholas) Rice and I am the Chef and Owner of Save Me A Slice an artisanal Neapolitan Pizza pop up and soon to be Food Truck and Restaurant. I got into this industry by engulfing myself in as much of it as I could and constantly taking the time to learn, research and experiment different flavors, compositions and techniques. Ranging from taco spots, gastro pubs, fine dining, private clubs, catering and now my own Pizza business. I am constantly finding new and better ingredients, using the best of locally sourced and imported ingredients with the skills I have learned through all my years in kitchens to deliver a truly unique experience. I am most proud of all the work that goes into each pizza. Everything that can be is made by hand in house and what isn’t is the best quality ingredients I can find for my customers. We really go out of our way to make sure our customers have a wonderful and hopefully unique experience.

Can you share a story from your journey that illustrates your resilience?

If you’ve worked in the restaurant industry, you know even if you love what you’re doing? You might not love who you are doing it for. Some owners or Chefs that you work for can be very hard and seem to focus more on beating down their employees rather than uplifting them. I worked for quite a few in particular who seemed to only want to hinder progress and creativity for a cheap buck. Still I gritted my teeth and found a way to do what I loved to do and make it my own with very little at my finger tips. I remember one kitchen in particular that only gave me a set of induction burners and an oven. To which I was still able to pump out a fine dining experience night in and out. Creativity can find a way to shine even in a tight situation.

What do you think is the goal or mission that drives your creative journey?

My goal has always been to make people happy. To make my community and city and everyone who comes to an event smile. The best way I know how to do that is with food. As a young kid my happiest memories were always centered around the arts and food and being able to combine both to deliver a service to my city that allows me to put a smile on someone’s face is all I can ask for.

Contact Info:

• Instagram: @chef_nick_rice @savemeaslice716
• Facebook: Save Me A Slice 716

Image Credits
Picture of myself – Jackson Zimmerman Photo of Salmon and Mussels – Jon Eisenberg