‘INSTEAD OF PLAYING WITH DOLLS OR TOYS, I USED TO SPEND MY TIME MAKING A MESS IN THE KITCHEN, MIXING RANDOM INGREDIENTS TOGETHER AND HOSTING MY IMAGINARY COOKING SHOW’ RAFIA MAZHAR
We met up with Rafia Mazhar at her home in Karachi. She is known for her Instagram page called ‘rafmazcooks’ that is based on her nickname since school. From her own food styling and food photography, to running her own business and catering to her customer needs, Rafia truly proves that women can do it all. Sit back, relax and read all about the home-based chef.
Hi Rafia, tell us a little about yourself and your upbringing. Who has been your biggest support in your culinary venture?
Hi! I run my home-based baking business by the name of ‘rafmazcooks.’ Born and raised in Karachi, I attended Karachi Grammar School before getting my undergraduate degree from LUMS in Accounting & Finance. Keeping in mind the major twist in careers that I have taken, my mother has been my biggest cheerleader and supporter all throughout.
‘Right after LUMS I went to ICCA Dubai – one of the top culinary schools in the world and got diplomas in both hot and cold kitchens’
Did you always imagine being in this industry or did you have other dreams? Are you self-taught?
I was always interested in cooking as a child and grew up watching BBC Food and Masala TV on the television. Instead of playing with dolls or toys, I used to spend my time making a mess in the kitchen, mixing random ingredients together and hosting my imaginary cooking show. You can say that I always wanted to be a chef! But then life happened. Once I graduated from high school, my parents wanted me to get a degree first before getting into the culinary world. I ended up at LUMS but that’s not all. I was also pretty good at Finance and secured a 4.0 GPA. I was the topper of my batch and a gold medalist. So you can imagine the conundrum that I faced - To keep a secure career in finance and end up at any big FMCG/consultancy or pursue my passion for baking and cooking? I had lots of varied advice coming my way but I decided to go with my heart. Right after LUMS I went to ICCA Dubai – one of the top culinary schools in the world and got diplomas in both hot and cold kitchens.
You’re also a food photographer and stylist. How did you tap into this as well? The pictures on your social media page are shot and styled by you?
Before I started my culinary school, I thought to document my journey on a small Instagram blog. I had no idea it would grow so big MashAllah! I knew my pictures had to be pretty and aesthetic for that so I started to improve my phone-shot photos and searched up on food photography. I spent that summer tapping into every online resource I could find on the subject. I watched hundreds of YouTube videos and read four to five photography books. Then I bought my first DSLR and since then food photography has become a passion. I recently also won a scholarship by the only food photography school online (Foodtography School) and that has helped me improve my pictures even more. Yes, all my social media pictures are styled, shot and edited by me.
‘I recently also won a scholarship by the only food photography school online (Foodtography School) and that has helped me improve my pictures even more’
What skill would you say is most important for you to have in your line of work?
In baking: a good palate; In photography: the aesthetic eye.
Three baking tools you cannot work without?
Spatula, kitchen scale and measuring spoons.
‘People will fret over the price of a brownie going up by Rs.50 without realizing that electricity, water, ingredients, literally everything gets more expensive with each passing day’
You work all by yourself, what happens if you get overbooked and have too many orders going at one time?
Push, push and push. This situation happens ever so many times and what follows are tireless days and sleepless nights. Primarily Eid, Ramzan and Christmas seasons are like this.
Where do you get inspiration from? Do you follow recipes or innovate – are you one of those people who like to do crazy things in the kitchen or are careful and precise?
I get inspiration from local and international chefs and bloggers. I like to follow procedures and be clear about my work but I wouldn’t fret over one or two grams here and there.
What are your thoughts on the dessert scene in Pakistan? What is on top of your list and what’s not?
I think with the opening up of local culinary schools, it is really booming and very promising to see. On top: artisan chocolates; Not on top: smash hearts/cakes.
Describe your most challenging baking project. How did you overcome it?
Baking 300+ items for my pop-up stall in October 2021. There were so many things to make at once; to ensure freshness and then setting up the stall was a challenge in itself. On top of that I was 8.5 months pregnant with my daughter at that time. To be honest, I overcame it by just putting my head down and working, taking each task at a time. It is one of my most fond memories.
What is something that you think people don’t realize that goes into baking/ cooking professionally?
Inflation. People will fret over the price of a brownie going up by Rs.50 without realizing that electricity, water, ingredients, literally everything gets more expensive with each passing day.
How would you describe your style of baking?
Comfort food that takes you back home.
Rafia Mazhar in three words?
Hardworking, gritty and creative.
INTERVIEW: SAFA ADNAN
PHOTOGRAPHY: SM UMAIR
FOOD PHOTOGRAPHY: RAFIA MAZHAR