Maia realized her passion for the art of cooking at a young age. She began experimenting with advanced techniques at age 12 and never looked back. After completing a degree in Art History, she decided to further her education by attending the Institute of Culinary Education, earning a diploma specializing in Health Supportive Culinary Arts.
- Maia has previous experience as a private chef and small-events caterer
- She has worked at the Michelin starred Osteria Mozza
- Maia is a graduate of the Institute of Culinary Education
Maia has experience working as a private chef and small-events caterer. She spent time learning and working with culinary legend Nancy Silverton at her famed Michelin star restaurant, Osteria Mozza. She decided to combine her interest in writing with her expertise on food, so she moved to New York to pursue a career in recipe development and food media.
The All-Clad 12in 3 ply Bonded Saute Pan is my favorite pan. I can use it for anything, be it caramelizing onions, searing steak, or getting that extra crispy skin on a fish filet.
Maia is a graduate of the Institute of Culinary Education and the University of California, Los Angeles.
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