We’re excited to introduce you to the always interesting and insightful Cynthia Lampkin. We hope you’ll enjoy our conversation with Cynthia below.

Hi Cynthia, thanks for joining us today. Can you talk to us about a project that’s meant a lot to you?

One of my meaningful projects was in 1990, I was asked to cater the food for a wedding reception. The bride was a close friend to my sister, and she asked me to cater the food for her reception. I love weddings, and it was a pleasure cooking the food for this occasion. I’d never forget the menu, Barbecue chicken, baked beans, potato salad, dinner rolls, with all the trimmings. The laughable part about this was I was serving guest food out of electric skillets. The bride, groom and all the guests enjoyed the food.

Cynthia, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I was born in Houston, Texas and raised in a small-town called Centerline, Texas. Living with my mother, my grandmother and my three sisters. Mom worked two jobs. My grandmother worked but was at home more than my mom. My grandmother would make sure we went to church on Sunday mornings and some Sundays we would have an evening service, so we were in church most of the day. My grandmother was a good cook and I picked up most of my cooking skills from her. She would prepare her Sunday dinners on Saturday evenings, so she wouldn’t have to rush on Sunday mornings. My mom would make all kind of desserts when she was at home. “Simple cooking and amazing sweets” is a name from the cooking and the desserts from my mom and grandmother’s kitchen. I have three daughters Sherica, MeOra and Star. I raised them as a single parent. They are all in their own careers and that left me home alone. I was getting lonesome and decided to start baking cakes. Well, I started getting orders and started to bake for neighbors, and then friends and now I have been baking and shipping all over the United States, and even to Germany. What sets me apart from others is that I always make sure I keep in contact with my customers, and my followers making sure they receive their packages in a timely manner, and to assure them that they are getting the best product a baker could offer. While cooking I make sure I teach my followers as I cook and make my videos. I cook Old School like my grandmother would do. All the food she cooked had a “Touch of Soul” in it. I’m proud of myself for all the accomplishments I have received thus far. The Black Chefs Association Award, The favorite Bakers award, and Fifth place in The Favorite Chefs award.
Again, I love to cook and bake, and I teach as I go.

Any insights you can share with us about how you built up your social media presence?

In 2009 I started my personal Facebook page, posting pictures and commenting on other friend post. I thought it was so neat to interact with other on social media. after a year (2010) I started my business page. I really didn’t post a lot of bake goods on there, just reading other business pages taking notes and overwhelmed with ideals and knowledge from other content creators. In 2018 I started to really build up my pages posting pictures of food, cakes and plate settings. Posting every day and interacting is a good way to build your page and also pull in your followers. Advice to build on social media is to stay positive, have a plan-goal and start commenting on post and keep adding and posting daily.

How did you put together the initial capital you needed to start your business?

I work out of my house, so any income that comes in I use to stock up on ingredients and shipping boxes. Always keep inventory stacked and ready for upcoming orders. Prayer to someday have an Bakery/Taco shop.

Contact Info:

• Instagram: @chefcynthialampkin
• Facebook: Simple Cooking and Amazing Sweets by Cynthia Lampkin
• Youtube: Amazing Cynthia Lampkin