My Culinary Journey: From Training in Vegas to Feeding You
I’m Muskan. Here is a little look into the training, the long nights, and the heart that goes into every dish I cook for you.
Six years since I graduated from the Culinary Institute of America. This diploma is a proud reminder of achieving a dream I once thought was out of reach.
Officially graduated from the Amaury Guichon Pastry Academy in Las Vegas. What an incredible experience with the best chef instructors and wonderful classmates.
This was Week 5 at the pastry academy, where we made a chocolate bulldozer. It was one of the most challenging things I've ever done, taking over 55 hours of hard work.
A photo from my graduation at the Culinary Institute of America with my friends. This is where my professional journey began.
A candid shot of me in the kitchen. The journey has had its highs and lows, but I'm grateful for every moment and the support of my family.
A picture from my graduation ceremony at the Culinary Institute of America. I feel truly lucky to have found something I love and to be able to pursue it.
A stunning chocolate compass I created during my final exam at the pastry academy in Vegas. A beautiful and delicious end to an amazing experience.
Week 6 in Vegas was Ice Cream Week. I made and ate some of the best ice creams I've ever had, with recipes from the incredible Chef Michel.
Cake Week at the pastry academy was a dream. I still can't get over the vibrant colors, flavors, and techniques we learned.
Week 2 in Vegas was all about breads. I've always been fascinated by bread making, and I can't wait to bring some of these recipes to my clients.
About My Culinary Journey
People often ask why I am so particular about small details, like the temperature of my ganache or the specific sourcing of my strawberries. It comes from my training at the Culinary Institute of America and in Vegas, where I learned that consistency is built through precision, not luck. When I am in my kitchen today, those intense hours of discipline are what help me ensure every dessert box you open or meal I cater tastes exactly how it is meant to.
My path to Maistella was not a straight line. After graduating from the Culinary Institute of America and working in fast-paced professional kitchens like Oberoi Delhi and ABC Kitchen in New York, I realized that while I loved the intensity, I missed the connection that comes with feeding people directly. I moved on to train at the Amaury Guichon Pastry Academy in Las Vegas, a time that tested my patience with things like 55-hour chocolate sculpture projects, but it gave me the technical foundation I use every day.
I treat my kitchen like a lab and a home all at once. Whether I am prepping a batch of Choux pastry or assembling a dessert table for an event in Delhi NCR, I rely on those classic techniques I picked up years ago. I do not use premixes or shortcuts, simply because I know they compromise the end result.
My catering work is an extension of this philosophy. When you hire me for a gathering, I am not just dropping off food. I am bringing my experience with global cuisines—from Thai curries to fresh, handmade pasta—and setting up a spread meant to be shared.
I have had my share of kitchen fires, zero-order weeks, and 26-hour workdays. It has not always been easy, but every bit of it has made me a better chef. When you choose me, you are getting food made with the same rigor I learned in world-class schools and the same love I have for feeding my friends and family. I am always happy to chat about menus, dietary needs, or how we can make your next event feel a little warmer.
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