Neola Muhambi

Location

Norton, Zimbabwe

School

Zhejiang Business University

Expertise

Pastry arts, Recipe development, Dough mastery

Neola's fascination with food began in her grandmother's kitchen in Zimbabwe.
While studying in China in 2016, Neola launched her own campus bakery from her apartment. She started small, making one cake for a friend. Over time, she began fulfilling dozens of requests from students for muffins, pasties, and other sweet treats.
While traveling throughout Southeast Asia, Neola discovered how the glutinous consistency of Thailand's mango sticky rice is symbolic of strong familial ties, something she observed firsthand during the Songkran festival—the country's traditional New Year celebration.

Experience

While studying hospitality management, Neola trained in the pastry arts at JW Marriott Phu Quoc. She started as a trainee but soon found herself taking on additional tasks outside of the kitchen, including teaching resort guests the art of making a rich crème brûlée. From 2015 to 2018, Neola managed her own micro bakery on her university campus, specializing in items such as Black Forest cakes and cinnamon rolls. Neola went on to work as a recipe developer and writer for Healthy Recipes 101, focusing on healthy and diet-centric recipes. Now, she knows how to transform a classic dessert into a diet-friendly treat that delivers maximum pleasure with zero guilt.

Education

Neola holds a bachelor's degree in hospitality management from Zhejiang Business University.

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The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

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Stories By Neola Muhambi

Is It Time To Throw Out Your Maple Syrup? Here's How Long It Actually Lasts

How, exactly, does one tell if the maple syrup you have in your kitchen has gone bad? It's not immediately notable, but there are telltale expiration signs.
By Neola Muhambi Read More
The Unexpected Way Mason Jars Can Help Keep Your Bananas Fresh

It's almost a given that when you eat a banana, you're left with a half that always turns mushy. But there's an old-school kitchen staple that can save the day.
By Neola Muhambi Read More
Alex Guarnaschelli's 30-Second Trick For Cooking Spinach That Doesn't Reduce Down To Nothing

While one can't exactly be disappointed by a vegetable, spinach's disappearing act when cooked is trying. Alex Guarnaschelli has a satisfying solution for you.
By Neola Muhambi Read More
The Worst Store-Brand Hazelnut Spread Isn't Worth Saving A Couple Bucks On Nutella

Nutella is a delicious chocolate-hazelnut spread but also a bit pricey. However, those extra bucks are worth it when compared to this also-ran competitor.
By Neola Muhambi Read More
The Major Difference That Separates Cream Top Milk From The Regular Kind

Once upon a time, regular milk was defined as milk with cream at the top. That changed with one major industrial process. Learn how the two are defined now.
By Neola Muhambi Read More
The Easiest Place To Clean Grimy Oven Racks Isn't Anywhere In The Kitchen

Ovens may be a lifesaver when it comes to cooking, but cleaning them is another matter. There's a way to get oven racks spotless, but it's not in the kitchen.
By Neola Muhambi Read More
Jacques Pépin's Spinning Trick Ensures Your Hard-Boiled Eggs Are Ready To Eat

You've just hard-boiled an egg — at least, you think you did it correctly. Is there a way to confirm? Jacques Pepin says yes — just spin that egg to find out.
By Neola Muhambi Read More