H&S Chef Of The Month
Chef Muzamil Waqas Khan
Nationality: Pakistan
Interview With H&S Magazine
Who Is Muzamil Waqas Khan?
I am the youngest certified chef in Pakistan, as recognised by the Chef Association of Pakistan, and I completed a Graduate Diploma in Culinary Arts at the age of 17. I have been cooking since I was eight years old. In September 2025, I represented Pakistan in the Global Young Chefs Challenge in Malaysia, where I secured a Diploma Award while competing against participants from 14 countries. I have participated in over 50 competitions and was the runner-up in the Best Cuisinier of Pakistan competition in 2025, where many of my opponents had more years of experience than my age at the time.
Type Of Cuisine?
I am deeply passionate about both Pakistani and Japanese cuisine. I do not believe in boundaries when it comes to food; my main focus is bringing different cuisines together on one plate. Pakistani cuisine is my favourite because it has so much to tell through its bold spices, time-intensive cooking methods, the chemistry of working with meat, the techniques used to make it tender, and the beauty of the dum process. It is truly fascinating. At the same time, I admire Japanese cuisine for its ingredients and techniques. I love the elegance and simplicity that define Japanese cooking.
What Inspired You To Become A Chef?
I was inspired to become a chef by watching cooking videos on YouTube and trying the recipes myself. I also grew up watching my mother cook and helping her in the kitchen, which made me fall in love with cooking and inspired me to pursue a career as a chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge I have faced in the culinary industry is dealing with envy. Many senior professionals are often unwilling to support young, educated chefs or accept new ideas and approaches. I was very young when I encountered these challenges, but the experience taught me how to handle such situations and grow professionally.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement in the culinary industry has been becoming the youngest participant to compete in the Best Cuisinier category, finishing as the runner-up, and representing Pakistan on the global stage.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
When it comes to cooking, all three are important, but creativity matters most to me. Technique and ingredients form the foundation of every dish, but creativity allows me to bring flavours, textures, and ideas together in unique ways that make a dish truly memorable.
Recipe Of The Week: Raspberry Glazed Kheer Mousse With Tea Macaron Shell
The Kheer (Rice Pudding)
Ingredients:
• ½ cup milk
• 1 Tbsp sugar
• 1 cardamom pod
• 2 Tbsp rice powder
The Kheer Mousse
Ingredients:
• ¼ cup mascarpone cheese
• 2 Tbsp khoya
• 2 tsp egg yolk
• 6 Tbsp prepared kheer
• ¼ cup condensed milk
• ½ cup whipped cream
• 20g gelatine
• 2 tsp water (for blooming gelatine)
The Tea Macaron Shells
Ingredients:
• 1 cup almond flour
• 1¾ cups icing sugar
• ¼ cup caster sugar
• 3 egg whites
• 2 Tbsp tea powder
The White Chocolate Crumble
Ingredients:
• ½ cup plain flour
• 7 Tbsp unsalted butter, chilled
• ¼ cup white chocolate, finely chopped
The Raspberry Glaze
Ingredients:
• ¼ cup raspberries
• 1 Tbsp sugar
• 2 tsp water
• 2 tsp glucose syrup
Preparation: The Kheer (Rice Pudding)
Place the milk, sugar, and cardamom pod in a saucepan and bring to a gentle boil. Gradually add the rice powder while stirring continuously to prevent lumps from forming. Continue cooking until the mixture thickens into a smooth pudding-like consistency. Remove the cardamom pod and allow the kheer to cool completely before using it in the mousse.
Preparation: The Kheer Mousse
Begin by placing the water in a small bowl and sprinkle the gelatine over it. Allow it to sit for several minutes until the gelatine absorbs the water and blooms fully. In the meantime, in a mixing bowl, combine the whipped cream, condensed milk, khoya, prepared kheer, mascarpone cheese, and egg yolk. Mix until smooth and well incorporated. Add the bloomed gelatine and continue mixing until evenly distributed throughout the mixture. Pour the mousse into moulds and place in a blast freezer for approximately 30 minutes, or until completely set.
Preparation: The Tea Macaron Shells
Whisk the egg whites until foamy, then gradually add the caster sugar while continuing to whisk. Once a stiff and glossy meringue has formed, gently fold in the almond flour, tea powder, and icing sugar. Mix carefully with a spatula until the batter reaches the correct macaron consistency, taking care not to overmix. Pipe the batter onto a silicone baking mat and bake at 70°C for approximately 15 minutes. Allow the shells to cool completely before handling.
Preparation: The White Chocolate Crumble
Rub the plain flour and chilled butter together until a coarse crumb is formed. Bake the crumble until lightly golden and crisp, then allow it to cool completely. Fold in the finely chopped white chocolate and set aside until required.
Preparation: The Raspberry Glaze
Place the raspberries, sugar, and water in a saucepan and cook over medium heat until the fruit softens and begins to caramelise slightly. Blend the mixture until smooth using a hand blender, then add the glucose syrup and mix thoroughly. Allow the glaze to cool slightly before using.