Mahim Ahmed is an emerging culinary talent from Dhaka, Bangladesh, known for his creative approach to cooking. Despite the societal norm that associates cooking with women, Mahim has carved out his own path in the culinary world, driven by a passion for food and innovation. What started as a hobby has turned into a thriving social media presence. His expertise ranges from baking delectable cheesecakes to making mouth-watering butter chicken, and he has garnered widespread attention for his ability to combine flavors and presentation.
Through his platform, “Mahim Makes,” Mahim has inspired many to embrace cooking as an art form and a means of creative expression. Besides his culinary skills, Mahim also works in marketing, blending creativity in both his culinary ventures and branding campaigns.
In this interview, Mahim shares his journey, culinary inspirations, and advice for aspiring entrepreneurs.
TINDS: Can you tell us about your background, family, and a memorable story from your childhood, as well as how your experience in school, college, and university shaped you?
Mahim Ahmed: I was born in Mohammadpur, Dhaka, and my family includes my mother and elder sister, who is studying in the UK. I lost my father to COVID in December 2020. A memorable childhood moment was when my father promised me a big pack of Pringles if I passed my exams, and he kept his promise. I went to St. Joseph High School, which was tough but had great teachers like Uttamsar, who inspired me. In college, I became more self-conscious, and by university at BRAC, I became more outspoken and developed leadership qualities.
TINDS: How did you get into cooking, especially since it’s not traditionally something guys are expected to do?
Mahim Ahmed: I’ve always been inspired by cooking shows like MasterChef and Gordon Ramsay. As a child, I helped my mother make roti, which sparked my curiosity about cooking. During COVID, I started cooking more for my family which I posted on Facebook. That’s when I realized I enjoyed presenting food creatively and developed a passion for it.
TINDS: How did you transition from cooking at home for your family to sharing your skills on a larger, more commercial scale?
Mahim Ahmed: After losing my father during COVID, I started cooking for my family to cope. I posted a perfect cheesecake I made on Facebook, and the overwhelming response inspired me to start “Mahim Makes.” My first viral video, a cake for my sister, hit a million views, which encouraged me to share my cooking skills with a larger audience.
TINDS: Did you leave your job to pursue cooking, or are you still working?
Mahim Ahmed: I’m still working. I have a background in marketing and branding with experience at companies like Nestle, Foodpanda, and Exim Bank. Currently, I’m with Bay Emporium, where I continue to fuel my passion for creating campaigns and branding ideas. I love blending creativity in both cooking and marketing.
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Mahim Ahmed: Creative, friendly, and fun.
TINDS: Did your family, especially your mother, support you throughout your journey of pursuing cooking alongside other responsibilities?
Mahim Ahmed: My mother has been incredibly supportive, helping with cooking tasks and promoting my videos. Despite some criticism from distant relatives, I focus on the love and support from my close family.
TINDS: How important do you think social media is for entrepreneurs?
Mahim Ahmed: Social media is crucial. It can elevate you with good content, but if you’re not doing well, it can bring you down. It helped me get invited to share my story at a digital marketing summit in Sri Lanka.
TINDS: What advice would you give to young entrepreneurs trying to reach your level?
Mahim Ahmed: Consistency is key. Always post regularly, even when things are tough. Be authentic and add your personal touch to your work. Don’t just copy others, be yourself.
TINDS: What are your top three dishes?
Mahim Ahmed: My top three dishes are cheesecake, butter chicken, and grilled cheese sandwiches. I take pride in making the best butter chicken with high-quality ingredients and a delicious grilled cheese sandwich with multiple cheeses for extra flavor.
TINDS: Do you think the Bangladeshi food scene is changing?
Mahim Ahmed: Yes, Bengali food is undergoing a fusion revolution. Restaurants are blending different cuisines, like Pan-Asian, Middle Eastern, and Italian, with local dishes. For example, some places have reimagined traditional Shingara with unique fillings, and I find these food fusions exciting and innovative.
TINDS: Where do you see yourself in 10 years?
Mahim Ahmed: In 10 years, I hope to have the biggest culinary school in the country, with each floor dedicated to a specific cuisine, and teachers from around the world. I also want to teach people about spices and healthy cooking, making it more affordable and accessible to everyone.
Mahim Ahmed’s journey is a testament to the power of creativity and consistency in pursuing one’s passions. From his humble beginnings in the kitchen to becoming a culinary influencer, Mahim’s story is an inspiration for anyone looking to turn their passion into a career. His dedication to blending creativity with food and branding is shaping the future of the Bangladeshi food scene, and we can’t wait to see where his journey takes him in the next decade. Mahim’s insights on entrepreneurship and cooking are a reminder to stay true to oneself, embrace innovation, and never stop learning. For more of Mahim’s culinary creations, follow him on Facebook and Instagram.
Find Him Here:Facebook: https://www.facebook.com/mahimmakes Instagram: https://www.instagram.com/mahimmakes |
