For some students, he’s the motivation behind rolling out of bed before 1 p.m. on the weekends or for the twisting line in Bon Appétit.

James Niche, better known as  “omelet guy” goes the extra mile for students to ensure that they get the customized dish of their choice.

On average, Niche cooks close to 275 omelets a weekend. His personal favorite includes buffalo chicken, home fries, broccoli, diced peppers, cheese and hot sauce.

Niche’s area of expertise is in Thai and creative American cooking.

“I like to revamp traditional dishes like steak and potatoes and give it a modern twist,” Niche said.

Niche’s background is not based in cooking, as one might assume. It is actually in sales, not culinary. “Culinary is a good background and teaches a person the ins and outs of cooking,” Niche said. He feels that culinary is a template or format, but real ambition is God- given and from the heart.

After graduating from Webster High School, Niche traveled with a Florida sports marketing company for nine months.

“I had never seen the country like that before,” Niche said.

Niche then spent time in Missouri as a chef and had the opportunity to see the Midwest. He moved back to his hometown of Rochester mid-year of 2000, and did promotions for 94.1 The Zone, a local alternative rockradio station.

In 2002, Niche took Adrenokrome, a hard-edged band from Pittsburgh, under his wing. He toured with Adrenokrome for over a year and booked shows like the Warped Tour. Niche also worked as a freelance DJ for five years at clubs and house parties.

Niche came to Fisher in July of 2005. “I wanted stability in a job where I would be able to utilize my creativity and people skills,” said Niche.

Niche is drawn to the social aspect of food. “I experiment with ingredients but get more pleasure from cooking for someone else,” Niche said.

Niche follows programs on the Food Network such as Iron Chef and likes TV shows that “intelligently evaluate food not just for entertainment value.”

Niche explained an episode of Top Chef where the contestants were creating dishes with eggs as a main ingredient. One of the judges told a competitor that if you can make an omelet in his kitchen, “you’re golden.”

“That put a smile to my face,” Niche said.

The omelet auteur has his own ideas up his sleeve. “I have a show idea called Cooking by Number, like paint by number. There would be a kids portion of the show with Count from Sesame Street,” Niche said.

If you ever made a trip to the Wellness Center, you’ll be sure to see Maureen, the director of Health Services and Niche’s mother. Niche’s parents both received their masters degrees from Fisher.

As an only child, Niche made Sunday breakfast for his parents after Mass.

“It was always something to look forward to.  Maybe that’s why he enjoys making all those omelets on weekends for all of you,” said Peter Niche, James’ father.

Niche feeds off of Fisher’s intimate atmosphere.

“I have a fairly unique relationship with the students here. I know who doesn’t like salt or mushrooms,” Niche said.

He has a give and take relationship with his co-workers, learning tips and trades while on the job. “I am a sponge and observe from everyone around me,” said Niche.

Niche considers himself to be artfully expressive. On his right arm, he has a full sleeve of tattoos.

“I always try to be tasteful and stay away from skull and crossbones,” Niche said. Each tattoo is symbolic for events and stages in his life.

Outside the kitchen, Niche travels to New York City often. Over the summer he plans on working in the Brooklyn test kitchens for Food Network. Niche aspires to manage a “small restauraunt with great clientele.”

nmr06212@sjfc.edu