The Culinary Journey of Chef Ma Aissa Padilla

Chef Aissa, a former marketing professional, embarked on a new path after a decade in the sector. Despite the stability, she found herself unfulfilled and stagnant as her peers advanced. Her longstanding interest in baking prompted a career reevaluation. "I realised I needed a change after seeing that my career wasn't progressing like my colleagues'," Chef Aissa shared. ???“I started working in the culinary industry in my 30’s which is unheard of in most cultures” she recalls but supported by her family and influenced by the growing popularity of culinary arts on television, she decided to pursue her passion for pastry.

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Chef Aissa's culinary training focused on European pastry methods taught by chefs from Germany and Austria. This education prepared her for a career far beyond her home country, the Philippines, appealing to her desire to work internationally. Her professional kitchen journey began at the prestigious Burj Al Arab Hotel, where she was among the few accepted through an intensive interview process.

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Over the next six years, Chef Aissa demonstrated her adaptability and resilience, gaining extensive experience across various kitchen stations, except for the chocolate station, which she regrets not working in. "I have moved around a lot, which kept things interesting, and I was constantly learning. My ability to interact well with guests led the management to always put me in more guest facing role while I knew I would learn more in the back kitchen, so I would adjust my time to be able to do more” She recalls showcasing her ability to thrive in any situation.

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After about a decade in fast-paced hotel environments and feeling the strain post-COVID, Chef Aissa sought a change, leading her to teach at Richemont Masterbaker Centre for Excellence, UAE. "The burnout was real, and after COVID, the industry just wasn't the same," she noted. A friend recommended her for a position at Richemont, marking the beginning of her current chapter as an assistant instructor.

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Today, Chef Aissa thrives in her role, engaging with a diverse array of students daily. "Every day is different. I meet new people, with new curiosities keeping me agile at all times" she says. She emphasises tailoring her teaching to suit individual student needs, whether they are beginners or more advanced learners looking to expand their skill set.

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When asked about her favourite item to make, Chef Aissa mentioned the lemon Madeira cake because of its versatility and the creative freedom it allows her students.

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Chef Aissa's journey from a marketing professional to a cherished pastry chef and educator in Dubai is a testament to the transformative power of following one's passion and the continuous pursuit of personal and professional growth within the culinary industry.