A pharmacist by day, Uzma pursued her dream of training with world renowned cake artists to become a pastry chef. Chef Uzma formally trained in the ground breaking “L’Art du Gateau” program at the famous French Pastry School of Chicago, a professional cake decorating and baking program in which she was honored as a “For Love of Chocolate” recipient. Uzma worked and trained closely with internation
ally renowned master chef instructors such as Sebastien Canonne, M.O.F., Jacquey Pfeiffer, Chef Nicholas Lodge and Chef Mark Seaman, as well as Chef Christopher Garren (Let them eat cake). Uzma’s areas of focus include French cakes, American cakes, gumpaste, rolled fondant, as well as showpieces with mediums such as pulled sugar, pastillage and chocolate. Not content to complete her training upon earning her pastry diploma, Uzma travels the world over for new techniques and new ingredients to add unique dimensions to her cake artistry. Whether it is hand picked vanilla from Tahiti and Seychelles, tea leaves from the Spice Bazaar in Istanbul, ground saffron from the street markets of Cordoba, Spain, or salt (to make an unreal salted caramel!) from Namibia, Africa, Uzma knows how to think outside of the box to blend aromas and flavors from the world over into your cake. Ingredients are imported from Europe, South Africa and the South Pacific and sourced locally and organically as much as possible. Fresh farm eggs, farmers market produce and a lot of love goes into each edible creation!
