Chef Nickey Boyd is a Pastry Chef for the Indigo Road Hospitality Group in Atlanta, Georgia. She is also one of winners of our Center Stage Class of 2025 and will get to showcase a dish at the MAPP Impact and Womens Hospitality Initiative Leadership Conference in Las Vegas. Ahead of the event, she shared a little more about her culinary journey with us! Be sure to follow her on Instagram.
Can you share a bit about your culinary journey to this point?
I started my culinary journey 10 years ago. I initially got a degree in social work and even did some massage therapy classes but cooking and baking was always my passion. I loved cooking and baking since I was a child. My mom experimented a lot with different cuisines and dishes and my dad is also a chef. As I got older I also experimented with baking until I eventually went to culinary school in 2013. I ended up at my current job because I wanted to challenge myself in a new role and different cuisines so I took the necessary steps to apply and was given the opportunity. I started out as the executive pastry chef of 2 restaurants and was then promoted to corporate pastry chef running the pastry departments of 4 restaurants.
You were a finalist on Food Network’s Spring Baking Championship. What was that experience like and what did you learn from it?
My experience on Spring Baking Championship was amazing. When I started baking, being on a baking competition was always a dream of mine. One thing I learned from being on the show was how to execute a dish with limited time.
How do you approach menu development, and what influences your culinary creations?
I approach menu development by looking at what’s in season and using the freshest ingredients. One of the things that influence my creations is my background. I like to incorporate Jamaican flavors into my dishes.
Do you have a favorite cookbook? If so, what is it and why?
One of my favorite cookbooks is “ The Rise” by Chef Marcus Samuelsson. This is one of my favorites because it speaks to who I am as an Afro Caribbean chef. There are recipes in this book that are similar to dishes my mom made growing up.
What is one culinary dream you’d like to accomplish in your career?
One culinary dream I’d like to accomplish in my career is to win a James Beard award or at least be nominated! I’d also like to cook at the James Beard House.
Who is/was a mentor to you and what was one of the most important things you learned from them?
One of my many mentors is my husband who is also a chef. One of the most important things I learned from him is how to maintain discipline and structure in the kitchen as a way to demand respect as a woman in the kitchen.
What advice would you give to other women working in culinary who want to advance their careers?
One piece of advice I’d give to other women wanting to advance their careers is to gain confidence and let your work speak for itself. The best way to advance is to get noticed by being an exceptional worker, stand out in every room like you own it. I’ll also say it’s important to push and challenge yourself and to stretch past your own limits and comfort level.
