We are very happy to announce that Mahek's Atelier is soon going to complete 3 years on the 10th of November. But its been a journey of more than 15 years to actually reach there. We thank each and every person who has been associated with us throughout our journey
It would never have happened without all your support and encouragement.
I want to share a little about me and how Mahek's Atlelier was created.
I've been a Commerce student but was very passionate towards Baking and Cooking since my school days. I've never had any formal education in those fields. I got married had kids and then planned to make a career out of my passion. I took a lot of Classes from a wonderful lady - Meenakshi Daryanani who helped me immensely to build my foundation. So equipped with that knowledge, I gradually started taking orders and then progressed to taking Classes. Teaching was always exciting !!! As I progressed, I kept investing in my training as well.
After a lot of speculation I joined the ITM Institute of Hotel Management for completing my Diploma in Patisserie and Confectionery in the year 2014 - 2015. It was a great experience. At the same time my Culinary classes too were very successful. I have not taken any formal training in Culinary Arts, its all my hard work, research and trials.
So by 2016, we started looking for a bigger space to conduct classes. Each and every corner of my house was filled with my equipment and material. So by 2017, we zeroed on a perfect location to open our Studio. To get some more experience I decided to join the Academy of Pastry Arts Malaysia. It was a huge decision for me travel to Malaysia and stay there alone for a month. A big thanks here to my Husband, my kids and my wonderful parents to encourage and support me throughout. And yes, it was the best decision of my life. I made some great friends and had such a wonderful time there. Working with these acclaimed Chefs was so enriching. Their training, their discipline, their work ethics have left a very deep impact on me and I try to inculcate these practices here at Mahek's Atelier.
Many have asked me where have I trained and whats my background so here it goes -
PME Masters in Sugar Craft 2013. Thanks a ton Khushi Malani ... you were a great tutor.
My first class for Entremets and French Desserts with renowned Chef Rumana Jaseel. Shes my first ever Idol and will forever be. Jan 2016.
MOF Chef Jean Francois Arnaud - Modern French Pastries and Travel Cake, Jan 2017
Chef Frederic Hawecker - Chocolate Praline and Candy Making, Feb 2017
Chef Otto Tay - Entremets and Gateaux, Verrines; Feb 2017
Chef Tan Wei Loon - Macarons and Cookies; Chocolates and Confectionery, March 2017
Chef Jess Chiam - Wedding Cakes; Petit Fours March 2017
Chef Angleo Van Toorn - Intensive Breads, March 2017
Chef Shahril Shamsuddin, Malaysia - Sugar Flowers, March 2017
Ashwini Tupe - Sugar flowers.
Thanks a lot for perfecting my flowers.
Anand Kumar - Wafer paper flowres
Vinita Lobo - Moong Dal Paste flowers
Chef Vinesh Johnny - Entremets
Karthika Shravanthi - Thanks a lot for helping me make perfect Macarons.
Swati Jain - Sugarcraft
A lot of efforts, struggles, sacrifices, investments have been made to reach where we are now. "Rome wasn't built in a day" and that is so true here too.
We hold great pride when we see our students doing so successfully. It encourages to keep push ourselves and work harder.
Mahek's Atelier has been very popular for Little Chefs Birthday theme Parties, Corporate events, Private dinner parties and Kitty Parties.
We have also been associated with the ICA - Indian Cake Awards 2019, where we were a partner for the Pastry Chef Award and we have hosted the Pastry Chef Competition in our very own Studio.
The covid situation had not been kind to us. But we are grateful we still have our students connected with us, though virtually. Again thanks for all your trust and support
So yes its been a journey as you have all read. And I thank each and everyone who have stood by us and contine to do so
