The Bite Magazine - Spring/Summer 2020 - Issue 27

bite cuisine SIX by NICO Restaurant faced enormous challenges in life to share his passion for cooking and give them the drive and tools needed to become top chefs themselves. The academy recruited 10 new chefs in the first year, of which two have successfully secured full-time employment in established restaurants across the country. Simeone’s second project, Six by Nico, expanded upon the concept of fine-dining for the discerning diner but with an ever-evolving menu. So far, experiences have ranged from the culinary delights of Paris to travelling on the Orient Express, to even being invited along to the Mad Hatter’s Tea Party. This revolutionary concept brings a whole new and exciting change to the normal pastime of dining in a restaurant and indulging in amazing and exquisite food. The restaurant concept has certainly gone around the world and incorporated different aspects of how food can be enjoyed. Starting in 2016, Six by Nico themes have included The Chippie, Childhood, Picnic, Route 66, the 1970s, Guilty Pleasures, the Mad Hatter’s Tea Party, Viet- namese Street Food, and Cooking the Best of 2017, 2018, and 2019. Cities and countries also featured are New York, Mexico, Sicily, the Middle East, Paris, Catalonia, and the Alps. In the theme of Childhood, when you see Ice Cream, Egg & Soldiers or Hamburgers on the menu, you would expect to see typical ingredients for a child but with Six by Nico, the palate is further enhanced. For example, Ice Cream was made with chicken liver parfait, spiced pear, and gin- gerbread; Eggs & Soldiers consisted of smoked haddock, asparagus, and confit yolk; Hamburger was pork cheek in Six by Nico dish - Vietnam