Since childhood Nick has shown great interest in food. Food fascinated him and this fascination grew into a passion as he began to discover the different cultures around the world. Curiosity drove him to learn all he could about these new cultures. The most interesting part was the ingredients they used. So many new ingredients that the average young Floridian has never seen before, each full of flavor, nutrition, and some even healing properties. This led him to attempt growing new ingredients on his own. It typically ended up in failure as the Florida heat and pests beat him every year. But this interest planted a seed that would soon grow. Throughout school Nick directed his interest to both culinary and agriculture. By the time graduation came around culinary had the most attention so off to culinary school he went. Three and a half years later, Nick graduates from The Culinary Institute of America with a Bachelor of Business Administration in Culinary Management, and a concentration in Intrepreneurship. This experience in the Hudson Valley of New York revealed to him the true beauty of farming. The amount of local farms, exposure to higher quality produce, and the network of people met here honed his passion towards supporting this kind of system. After graduating Nick spent some time as a sous chef for a Hudson Valley farm to table restaurant and then an executive chef in Cape Cod. This exposure to the restaurant side of things made it clear that the current system is broken. Great strides are being made in the right direction, but someone has to assure our food systems return to being localized,resilient, regenerative, and healthy for us all. Now Nick is soon to be living in St. Petersburg, Florida where he will be achieving his goal of making a change through the efforts of People4Tomorrow.