We had the good fortune of connecting with Tasneem Mithani and we’ve shared our conversation below.

Hi Tasneem, we’d love to hear about how you approach risk and risk-taking
Risk-taking is not the only determinate to success, but it is an important influencer. When I was 25 years younger well-timed and utilized strategically it did wonders for my progression and business. Now I carefully measure, calculate and mitigated all the critical risks involved before any kind of investment or commitment in my business dealings due to ever changing market conditions. Is the ROI real! am I achieving as per my expectations.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I truly believe one first eats with their eyes and then their palette. having said that its equally important to me to create the most flavorful desserts and pastries. I was fortunate to be able to live in several and varied diverse countries of the world where i had many opportunities to indulge in my passion for baking. I moved to America in the mid 1980s, And have worked in several different States in several high end establishments including opening my own patisserie named La Petite Gourmet in Carrollton Tx. I then did a joint venture with my mother and wrote a cook book. All the proceeds from the cookbook went to educate underprivileged children in a 3rd world country.And that was indeed my most proud moment. As you all know its never easy to start a business and stay successful. The key is to never give up on your dream and passion . Hard work, Honesty and attention to detail are a few very important factors for me. As a culinary story teller of creative talent, carefully crafting the gourmet side that pastries falls under, desserts require extensive preparation,and creativity, patience’s and organization during production for product launches and special celebrations. The brand signature “Cakes by Tasneem” creations evangelizes value and worth to clients’ event through the management of the imagination and the unique experience. My advice to aspiring pastry chefs is to be passionate about their careers, being passionate about the work we do is the key to success! They should be organized and disciplined. And finally aspiring pastry chefs should definitely work in the first few years with several experienced chefs to learn different techniques from each expert chef. “The culinary art is as important as any art and is a more consistent deliverer of pleasure.” “It gives one immense satisfaction and pleasure when the essence of the exercise is to please others”

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
My best friend and i are both foodies so hitting all the food hot spots would be a must. the shops at Legacy, Legacy west Gaylord Glass Cactus always a fun place especially when they have the 80s night brunch at Mainstreet cafe in Grapevine.love the food, coffee and pastries.Piaf for happy hour. Statler hotel has some hot spots like the roof top pool bar and the bar on the bottom floor. of course sunday funday at Deep Ellum for a visit to the Anvil pub,,uptown klyde Warren Park. The food trucks are a must Dallas museum of art Nick & Sams St Ann Uchi we cant forget margarita mile. They should always be a good work and play balance.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My mother inspired me a lot, we never missed a dessert at dinner time in my house thanks to her. As a culinary story teller of creative talent, carefully crafting the gourmet side that pastries falls under, desserts require extensive preparation,and creativity, patience’s and organization during production for product launches and special celebrations. The brand signature “Cakes by Tasneem” creations evangelizes value and worth to clients’ event through the management of the imagination and the unique experience. My advice to aspiring pastry chefs is to be passionate about their careers, being passionate about the work we do is the key to success! They should be organized and disciplined. And finally aspiring pastry chefs should definitely work in the first few years with several experienced chefs to learn different techniques from each expert chef.

Instagram: Cakes_by_Tasneem
Facebook: cakes by Tasneem
Youtube: https://www.youtube.com/watch?v=uuzyc_F9FnY

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