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H.E.B Interview With Adeola Omorinsola Of Cakes By Demorin

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Helen Events Blog recently met with a young, creative, dynamic cake maker.. She spoke to Us about her job and the most important aspect of her profession. Read her inspiring interview below.

Helen: TELL US ABOUT YOURSELF
Demorinsola: Hi, I’m Demorinsola…i make cakes, I love cakes and I think cakes

Helen: HOW DID YOU START THE CAKE/DESSERT BUSINESS?
Demorinsola: I realized my passion for baking accidentally, it was a hobby turned profession, baked for family and friends and got referrals…that’s how it all became serious

Helen: WHAT MAJOR CHALLENGES DID YOU FACE WHEN YOU STARTED AND HOW DID YOU OVERCOME THESE CHALLENGES?
Demorinsola: At first i wasn’t confident and i felt my designs weren’t good enough, but with a bit of mentoring from other bakers with more experience i overcame that.

Helen: WHAT IS UNIQUE ABOUT YOUR CAKES/DESSERTS?
Demorinsola: I consider my works as my art and everytime I’m creating, i put in my best to make it perfect.

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Helen: WHEN YOU WORK ON MULTIPLE PROJECTS, HOW DO YOU PRIORITIZE?
Demorinsola: I prioritize based on how tasking and how demanding the job is, you can’t trust some jobs with your assistants. Some jobs require more while some are not so tasking.

Helen: WHAT WAS THE MOST IMPORTANT TASK YOU EVER HAD?
Demorinsola: All jobs are important , so every time I’m working its considered as an important task

Helen: WHAT ARE THE TOP 3 SKILLS FOR A CAKE/DESSERT MAKER?
Demorinsola: Creativity, presentation and patience

Helen: TELL US ABOUT YOUR PROUDEST ACHIEVEMENT
Demorinsola: I’m proud of all my achievement, can’t really point out my ‘proudest’ achievement for now.

Helen: WHAT KIND OF PERSONALITY DO YOU WORK WITH?
Demorinsola: Dedicated and understanding personality, i love selfless people.

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Helen: HOW DO YOU KEEP YOURSELF AND YOUR TEAM MATES MOTIVATED?
Demotionsola: By making them see beyond the work, and letting them understand it’s not about me but about them too.

Helen: WHAT IS THE MOST ENJOYABLE PART OF YOUR JOB?
Demorinsola: The best part of the job for me is customer satisfaction, that point a customer sees their order and smile, laugh, wow! or hug you…that’s the best part.

Helen: WHAT IS THE BEST CAKE/DESSERT FLAVOUR YOU RECOMMEND TO CLIENTS?
Demorinsola: Chocolate flavours will never be outdated and will forever be a classic.

Helen: HOW DO YOU COPE WITH DIFFICULT CLIENTS?
Demorinsola: By being patient

Helen: HOW HAS SOCIAL MEDIA HELPED YOUR BUSINESS?
Demorinsola: I use the social media to showcase my works and so far it has brought positive feedback and i get clients from there.

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Helen: TELL US THE LIKELY CAKE/DESSERT TRENDS FOR 2015
Demurinsola: I think couture cakes are getting a lot of attention and for desserts- fruity toppings are getting love from customers

Helen: THANK YOU FOR TIME
Demorinsola: ITS A PLEASURE

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