A dyslexic chef who was told by teachers he was 'too stupid to cook' is releasing his first recipe book.
Nick Jaye, 59, from Brighton left school at 15 with no qualifications after he was written off by teachers due to his struggles with reading and writing.
He then worked in estate agencies until he was 22, after which he sold his own agency.
This gave Nick the opportunity to start a new property business in Chainbusters, all the while his "burning desire" to become a chef never left, growing stronger and stronger as the years passed.
He said: “I worked in a stream of estate agencies throughout the 80s, changing jobs when it was lucrative to do so.
"When you’re told over and over again at school you’ll get nowhere you resign yourself to what you have to do and be grateful for any job you have.
“Back then, I thought the chances of me becoming a chef were zero.”
He retrained as a chef and launched his own business, Baldchefnick limited.
“Perhaps I wanted to lay the demons of my schooling to rest or show my family I could get a qualification,” he said, “mostly I wanted to prove it to myself that I could get qualified and cook and I think that’s what matters most.”
Now, after creating unique dishes for many customers over the last few years, he is releasing a cookbook, Deliciously Dyslexic, with some of his favourite recipes.
It is described as an alternative cookbook for dyslexics, for people have trouble reading and want to try their hand at cooking. Designed to be read more easily it is photo-rich and has some comedic elements intertwined.
The book will be released in July with photos from award-winning photographer Daisy May.
With 'unusual' ingredients such as Buckthorne and Watercress powder, Nick’s recipes being his own signature twist from the standard fare.
It was actually his mother and grandmothers who ignited his passion for cooking.
He said: "At an early age, my mother and grandmother taught me some of their favourite recipes like Chicken Schnitzel.
"Throughout my life cooking has given me the greatest pleasure, challenges and freedom to invent and express myself.
"It has always been and remained a constant and at times of doubt, insecurity and even darkness, it has brought in the light.”
Nick also holds pop up evenings, develops recipes for companies such as the Watercress Company and recently did a stage at Steven Edwards Etch
The chef expressed the significance of writing this book, so that others can know that 'we are all gifted in some way'.
He said: “It sends an important message to all of us that we are all gifted in some way and if you haven’t found your gift yet, then I hope this book encourages you to find it.”
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