Exclusive Interview | Chef Sana Khan, Founder, Solaáce patisserie
/“The session I’d design wouldn’t just teach recipes—it would instill values, build strong foundations, and shape future chefs who are thoughtful, skilled, and proud of their craft.”
You’ve worked in top hotels, taught hundreds of students, and now run your own pastry brand. What has this journey taught you about resilience and reinvention in the culinary world?
This journey—from working in top hotels to teaching hundreds of students, and now building my own pastry brand, Solaáce Patisserie—has taught me that resilience in the culinary world is not just about pushing through long hours or perfecting techniques. It’s about learning to embrace uncertainty and evolve with purpose.
Each phase of my career required a different version of me. In hotels, I learned discipline, consistency, and the art of service. As an educator, I learned to listen deeply, nurture talent, and stay constantly updated so I could give my students the best. Now, as an entrepreneur, I’ve had to reinvent myself entirely—taking creative risks, understanding business strategy, navigating markets, and still staying rooted in my love for flavor and emotion-driven desserts.
There were moments I questioned everything—especially when I stepped away from a secure academic role to launch Solaáce. But resilience showed up in the small, daily decisions: the early mornings, the failed recipes, the brainstorming sessions , and the unwavering belief that dessert can be a source of comfort, joy, and connection.
Reinvention, I’ve realized, isn’t a one-time act. It’s ongoing. The industry changes fast—trends, consumer preferences, platforms. What worked yesterday won’t always work tomorrow. So I keep learning, adapting, and holding onto my core values: authenticity, emotion, and craft.
In the end, resilience and reinvention go hand in hand. One keeps you grounded, the other keeps you moving forward.
As an educator for over four years, what changes have you seen in the mindset of young pastry student and what do you wish more of them understood?
As an educator for over four years, I’ve seen a noticeable shift in the mindset of young pastry students. Today’s generation is incredibly exposed—they have access to global trends, Instagram-worthy techniques, and an ever-growing curiosity about the pastry world. They’re bold, creative, and often come in with a strong sense of personal style and ambition, which is exciting to see.
However, what I also observe is a growing impatience. Many students want quick results, viral moments, and instant mastery. There’s sometimes a disconnect between the visual appeal of pastry and the foundational work it demands—understanding ingredients, respecting technique, and allowing time to build skills gradually.
What I wish more students understood is that pastry is as much about humility and consistency as it is about creativity. Behind every beautiful dessert is a foundation of discipline, repetition, and often, quiet failure. There’s beauty in the process, in working with your hands, in understanding the science before the show.
I also wish they knew that being a pastry chef isn’t just about making pretty things—it’s about storytelling, flavor memory, and creating experiences that bring people joy. The journey isn’t linear, and growth takes time. But if they stay curious, grounded, and willing to put in the work, this field can give back so much more than they imagine.
Your brand seems rooted in joy and comfort. What does success taste like to you?
For me, success tastes like joy, comfort, and emotion—all wrapped in a spoonful of dessert. At Solaáce, we don’t just serve sweets; we create experiences. While today’s pastry world often leans heavily into presentation, I believe flavor should always come first. A beautiful dessert means nothing if it doesn’t leave a lasting memory on your palate and in your heart.
There’s something deeply nostalgic about dessert—it can remind you of home, of childhood, of moments shared with loved ones. That’s what I aim to bring through every creation: a feeling. When someone eats my dessert and tells me it makes them emotional or that they want to come back for it again and again—that’s what success means to me.
I don’t chase the feeling of “having made it,” because the moment I start believing I’ve arrived, I might stop growing. Success, for me, is a moving goalpost. It pushes me to put in that extra effort every single day—to refine, to reinvent, and to bring more warmth into people’s lives through pastry.
Dessert, to me, is an emotion. And if I can make someone feel something through what I create, that’s the real reward.
How do you feel as a female chef and entrepreneur in the industry, and what challenges have you faced along the way?
Being a female chef and entrepreneur in this industry has been both empowering and incredibly challenging. It’s fulfilling to lead with purpose, to build something of my own, and to express myself through desserts that bring comfort and emotion. But behind that journey is a constant fight—a fight to be seen, heard, and respected in a field that’s still heavily male-dominated.
Like many women in hospitality, I’ve witnessed and experienced the unspoken challenges—from mental pressure and gender bias to moments of inappropriate behavior and sexual harassment. These are not easy things to talk about, but they are real. The uncomfortable silences, the power imbalances, the constant need to prove ourselves—all of it wears on you. But we fight. I fight. Not just for myself, but for the women who come after me. For those who dream of being in this industry but are afraid they won’t be safe or supported.
Even while building Solaáce Patisserie, I’ve had to navigate assumptions about what women can or can’t do in business, in leadership, in kitchens. But those experiences have only made me more determined. They’ve shaped the values of my brand—respect, comfort, emotion, and authenticity.
At the heart of it all, I continue to believe in the power of dessert to bring people together, to heal, and to tell stories. And as a woman in this space, I’ll keep showing up, keep creating, and keep pushing forward—because our presence and our voice matters.
If you could design a training session for aspiring pastry chefs and business owners, what would your top 3 focus areas be?
These three pillars form the foundation of any great chef. Basics are everything. Whether it’s understanding ingredients, measurements, or processes—if you don’t master the fundamentals, you’ll eventually struggle, no matter how advanced the recipe or concept. A strong base gives you the confidence to explore and evolve.
Next comes technique. Knowing how to do things the right way—whether it’s folding a batter, emulsifying a ganache, or working with laminated dough—is what separates a good pastry chef from a great one. Technique is precision, discipline, and consistency.
And then, of course, flavor—perhaps the most underestimated aspect today. With the rise of visual-first food culture, flavor sometimes takes a backseat to presentation. But for me, flavor is king. Understanding how to build and balance a flavor profile is an art. Too much of anything—sweetness, acidity, spice—can throw off the entire experience. A well-balanced dessert leaves a lasting impression and keeps people coming back.
Lastly, something I consider non-negotiable: cleanliness and hygiene. If a chef cannot maintain a clean and organized workstation, they’re not ready for the kitchen. Cleanliness is a mark of respect—for your craft, your team, and your guests.
So, the session I’d design wouldn’t just teach recipes—it would instill values, build strong foundations, and shape future chefs who are thoughtful, skilled, and proud of their craft.
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Consulting page -https://www.instagram.com/themethodkitchen_/
Chefsanakhan-https://www.instagram.com/chefsanakhan/
