Patissier, businesswoman & professional dreamer. When Ami first moved to the capital city, it was to continue her studies in Accountancy. So it was quite a leap for her to make when she decided to pursue pastry making, instead.
Doing a short course in the craft of dessert making changed the trajectory of her life. What followed was acquiring a Diploma in Hotel Operations and Catering at Lincoln University, Winstone School of Culinary Arts.
Ami’s professional journey began at Conrad Maldives Rangali Island, followed by two more years at the pre-opening of Waldorf Astoria Hotels & Resorts. Now she is the Sous Chef at Ritz Carlton Maldives, Fari Islands, where she has received three promotions within the space of three years.
Ami has won a number of accolades, including Gold Medal in 17th Seoul International Bakery Contest 2015, Gold Medal at Food & Hospitality Asia Maldives 2017, 1st Place in Hilton SEA F&B Masters Dessert Challenge Hotel Level 2017, 1st Runner-up in Hilton SEA F&B Masters Dessert Challenge Country Level 2017 and Most Promising Talent Award at Asian Pastry Cup 2018.
She also collected several awards at FHAM 2023, including Best Maldivian Pastry Chef, Gold Medal in Dress the Cake category, Silver Medal in Artistic Showpieces, and Gold Medal in hot cooking and dessert team challenge.
Ami has an established dessert shop at the SME Hub in Male’, from which she caters to her own clientele. All of which are significant achievements at the age of just 31. So, we, at Hotel Insider, got in touch with Ami for a chat.
Hotel Insider: Your creations are so aesthetic. Which part of the process of dessert making do you enjoy the most?
Ami: Glazing. Whenever I create a dessert, I want what is beneath to taste really good and for its surface to be visually clean. Glazing helps with the latter as the effect leaves the finished product looking aesthetic and appealing. The process of glazing, itself, is interesting, as the body of the dessert needs to be of a certain consistency and temperature to achieve the required effect. So I enjoy experimenting and seeing how it turns out.
Hotel Insider: You’ve worked at multiple luxury resorts so far. How has your experience been, working in kitchens that require the maintenance of a certain standard? And do you enjoy the pace and demands of your work?
Ami: The guests who frequent these properties have very high expectations of their culinary options and I’ve learned to keep up with the standard they expect of me in the kitchen. The ingredients we use in our creations are some of the best in the market, and I am able to work in environments that challenge and excite me.
Hotel Insider: What are the obstacles you have overcome in the industry so far, as a woman and as a pastry chef?
Ami: I have seen discrimination against women and discrimination against local employees, as a whole, as well. Early in my career I had to carve my place in the kitchen, as it was and still remains a very male dominated space in the Maldivian tourism industry.
But I have been lucky to have been treated well at all the places that I’ve worked at, and Ritz Carlton, in particular. At Ritz Carlton, they actually walk the talk. The empowerment of women in the workplace is something they actually put effort into, by providing equal opportunities and pay and holding forums and such.
Hotel Insider: Is that why there are so few female figures in the kitchens of local resorts, do you think? The discrimination?
Ami: Yes. I think there is a strong misconception as well about female employees. Working in the kitchen requires some heavy lifting as well. I think the idea that women can’t do certain tasks is a preconceived notion that needs to change. And I think we, ourselves, need to remain consistent as well. And most importantly, I think when you have the support of those who are senior to you, it can make a huge difference.
Hotel Insider: Who, in your field, inspires you the most?
Ami: My mentor Glen Cooper, the former Executive Chef at Ritz Carlton. He is one of the best in our field and has an eye for perfection. He always motivated and challenged me to experiment with new techniques and ideas. He gave me space to create and the guidance I needed to become better at my craft.
Hotel Insider: What is your vision for the culinary sector of the Maldivian tourism industry?
Ami: I would like to see more local employees, especially female local employees, in our kitchens.
Hotel Insider: You have won a number of awards so far, most notably the FHAM Best Maldivian Pastry Chef 2023. How did it feel accepting the award?
Ami: Really good. It was two weeks of hard work on a piece composed entirely of chocolate with dainty decor, and I made a mirror glaze cake on the spot as well. A colleague I trained also won a gold medal, which made me really happy.
Hotel Insider: Who would you like to thank for being your support system, given the nature of your work?
Ami: Suzan, my sister. She is my partner in my own business and has supported me through it all.
Hotel Insider: What would you like to manifest for yourself as the ultimate career goal?
Ami: I’d like to create my own brand, starting with my own dessert cafe in Male’. I want
to serve desserts and breads made of the absolute best ingredients I can get. That is
the dream I am working towards.