We recently connected with Aamina Masood and have shared our conversation below.

Hi Aamina, thanks for joining us today. Can you talk to us about a risk you’ve taken – walk us through the story?

Leaving your comfort zone and trying something new is always risky. When I first stepped into the culinary kitchen environment in 2010, I did not exactly know what to expect, what it may be like being a student again, whether I would fall flat on my face or survive. But I took the risk. Out of that experience, I learned about myself and I gained the best mentor and teacher anyone could ask for, Chef Michele Brown. Chef Brown instilled discipline and dedication in us. I use that everyday. Give your best and you will always achieve the best. I went on to get a full scholarship for my associate in Pastry Arts and after gaining some experience, I started my own business. Although, my business is called Brilliant Cakes, I bake everything pastry from challah, biscuits, dinner rolls, babka to pies, tarts, cookies, quiche and of course many different kinds of cakes. Later on, I took a position in purchasing and admin at Collin College’s Culinary Department. This expanded my knowledge of products, vendors and how to streamline inventory management by listening to the needs of the chefs and students.
This year, January 2022, I joined faculty in teaching baking with Collin College’s Continuing Education Program. So far, this has been an excellent experience. I have always wanted to pass on the knowledge I have gained in the past few years in Pastry Arts and I am so glad to have this opportunity to do exactly that.
Another risk or rather pivot I made was in 2020. I had been contemplating about returning to Information Systems, my previous work, which I am just as passionate about. The college had recently started a Cybersecurity program so I decided to enroll. As it happened, covid-19 took everything online and cybersecurity became a top priority for everyone. Now, I am making new friends and learning so much. I am excited about the future as I apply for internships or externships as it may be. I am halfway through my associate in Cybersecurity, which I hope will complement my Masters in Information Systems Engineering and give my the capability to work remotely. In the future, I would like to continue my dreams in Pastry Arts and Information Technology. Often people ask me why or how can you do that. I reply, why not? Nobody said you can just pursue one subject. If you like two subjects or three subjects, I say take the risk, don’t listen to the world and go for it! Do not underestimate what you are capable of.

Aamina, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I am a Pastry Chef with a background in IT. I have been in pastry arts for more than 10 years now. I have been working at Collin College for the past three years in the Culinary Department. I enjoy teaching Baking and I enjoy IT. I have been a girl scout volunteer for more than 11 years and am a lifetime member now. I enjoy volunteering with GSNETX, North Texas Food Bank, Society of Women Engineers and American Culinary Federation.

I have lived all over the world. I was born in Pakistan but moved to the Middle East at a young age. I did my high school, Bachelors and Masters in the UK. I enjoy all cuisines and am not afraid to try anything new.

I am currently completing my Associate degree in Culinary Arts and Cybersecurity.

How’d you think through whether to sell directly on your own site or through a platform like Amazon, Etsy, Cratejoy, etc.

I use woo-commerce on my website. I feel like it gives me the flexibility I need. I have considered Etsy but since I am a software engineer, I prefer to have more control of my website. I have recently included shipping on some items and will be introducing more products as I build my business.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I am a very honest person and I feel that transfers to my work. I am completely honest with my clients about what ingredients I use and why. I try to use organic ingredients when I can and the clients who do not understand that, are perhaps not the right clientele for me anyway. My work speaks for itself. I have been in this business a very long time and people know me for the quality and integrity of my work.

Contact Info:

• Website: http://www.brilliantcakes.com
• Instagram: https://www.instagram.com/chef_aamina
• Facebook: https://www.facebook.com/brilliantcks
• Linkedin: https://www.linkedin.com/in/aaminamasood/
• Twitter: https://twitter.com/aaminamasood
• Other: https://www.tiktok.com/@chefaamina