Maya Marashlian and the Need to Invest in Your Employees

Maya Marashlyan is the owner of Marashlian Pastry—a boutique pastry shop in Sofia specializing in high-end desserts. For nearly five years, she has successfully managed her business, which started as a small project but quickly grew due to increasing demand and a commitment to quality. Today, her team consists of 12 people, including pastry chefs, customer service staff, and hygiene specialists. In this interview, Maya shares her perspective as an employer—discussing the importance of motivating employees, creating good working conditions, and the necessity of continuous learning and self-improvement through additional courses and resources.

What inspired you to start your own business in the culinary industry?

I have always had a passion for desserts. Like anyone in this field, I take pride in understanding good food. This is reflected in our dessert selection, as each product goes through a strict approval process involving all our pastry chefs, myself, and our head pastry chef.

I started by chance, inspired by the idea that we could provide high-end desserts that customers were desperately searching for. The demand for such desserts is still high. I was also motivated by the opportunity to express my creativity. The culinary industry is physically demanding, but it rewards you by allowing self-expression through every dish—dessert, in our case.

What sets Marashlian Pastry apart, and how do you maintain a high standard of quality?

What sets us apart is our uncompromising commitment to quality. Everything starts with selecting the finest ingredients, developing new flavor combinations, and ensuring each dessert maintains its integrity over time. Some of our desserts are meant to be enjoyed on-site, while others are taken home, so we must ensure they remain stable, maintain their appearance, and preserve their texture.

Our strict quality standards extend to our processes.

We do not try to cut corners to make production more efficient in terms of labor or raw materials.

Each dessert consists of at least 4-5 components, and some have up to 7. Every additional component requires extra work, time, and human resources, but we never compromise on excellence.

What makes you a desirable employer?

I believe it’s the sense of closeness and teamwork that I’ve managed to cultivate. One of the most interesting things I discovered when I started this business is how different this type of work is from the corporate environment I came from. The nature of the job is entirely different—physically demanding and sometimes quite stressful—which makes it essential to create a work environment where employees feel comfortable and supported.

What qualities and skills of our graduate Georgi Chergarov impressed you, and why did you continue investing in his training?

Georgi impressed me from his very first days with us—his constant drive for improvement stood out.

I am a strong advocate of lifelong learning.

Even I never stop learning new things. Over the past five years, since entering the pastry industry, I have sought education in every possible way—whether through courses, online resources, or simply reading. I saw that same mindset in him.

As far as I know, he holds the record for the most courses attended at your academy. His commitment to continuous learning, acquiring new skills, and growing professionally truly impressed me. I believe this is a quality everyone should have—because if you’re not moving forward every day, you’re falling behind.

How do you evaluate our programs in the context of your business needs?

I consider them highly effective in preparing students for the realities of working in a professional kitchen. This is crucial because I can immediately see the difference between someone who has undergone this type of training and someone who hasn’t. The foundational knowledge gained through your programs is extremely helpful.

Georgi Chergarov (pastry sous-chef) and Angel Todorov (pastry chef) are both HRC graduates and currently part of the Marashlian Pastry team 

Another key factor is the structure of your programs—they cover a diverse range of topics and essential skills. Naturally, every establishment has its unique methods, but when someone joins us with a strong foundation from your academy, their adaptation to our specific techniques becomes much smoother.

What advice would you give to your competitors?

I would strongly advise them to invest—however they see fit or can afford—in the development of their employees’ skills. It is essential to encourage staff to grow and improve constantly, to become better versions of themselves as chefs and pastry professionals.

Motivation is critical in this field, and I see the employer’s role as primarily that of a motivator.

Of course, salary is important, but fostering continuous skill development is just as vital.

Investing in employee development is an investment in the future of your business. Whether you want to enhance your team’s skills with short specialized courses or provide in-depth training through our professional programs, HRC Culinary Academy offers practical and modern education tailored to the industry’s needs.