(WTNH)– CT’s Take Home Chef Nickolas Holiday talks about being an Army Combat Veteran turned Executive Chef and shows us how to make Blueberry Baked Oysters.
Holiday owns his own catering business and is opening up his own restaurant soon. He started his business in June of 2013 after cooking a special brunch for his wife and her friends. After the meal they insisted that he cook for other events that they were holding and CT’s Take Home Chef was born.
Holiday’s passion for cooking came from his grandmother who was also an Executive Chef and owned many of her own restaurants and catering businesses.
For more information, go to CTTAkeHomeChef.com.