{"id":894,"date":"2020-09-23T08:43:49","date_gmt":"2020-09-23T08:43:49","guid":{"rendered":"https:\/\/graziamagazine.com\/me\/?post_type=articles&p=894"},"modified":"2021-04-04T08:52:31","modified_gmt":"2021-04-04T08:52:31","slug":"grazia-means-business-nadia-parekh","status":"publish","type":"articles","link":"https:\/\/graziamagazine.com\/me\/articles\/grazia-means-business-nadia-parekh\/","title":{"rendered":"GRAZIA MEANS BUSINESS: NADIA PAREKH"},"content":{"rendered":"
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NADIAPAREKH<\/figcaption><\/figure>\n

If you have a sweet tooth, you\u2019ll already be following\u00a0@melangedubai<\/a>\u00a0\u2013 an impeccably curated series of decadent desserts and fanciful multi-tiered confections magicked up by Nadia Parekh. Born and bred in Dubai, her bakery\u2019s bread and butter was events; something the coronavirus put an abrupt stop to.<\/p>\n

Yet the icing on the proverbial cake was that some quick thinking led to this pastry chef overcoming her culinary challenges and writing her own success story in these trying times.<\/p>\n

You studied clinical psychology at McGill University; what first sparked the idea of doing sweet treats?<\/strong>
\nI founded M\u00e9lange four years ago, purely out of passion. I took a gap year and enrolled at the Cordon Bleu in London because I loved to cook, and after completing my diploma there was no looking back. I did a few placements at pastry kitchens like William Curley and Gordon Ramsay then came back to Dubai to join the pre-opening team of Fairmont The Palm. A few years later I wanted to explore my creativity and have free reign, so M\u00e9lange was born. It\u2019s been quite the roller coaster!<\/p>\n

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A post shared by Me\u0301lange (@melangedubai)<\/a><\/p>\n<\/div>\n<\/blockquote>\n