Texas Border Business
By Veronica Salinas
For 21-year-old South Texas College student Selene Castillo, the recipe for happiness has always included a little flour, frosting and a lot of heart.
Castillo is currently pursuing her Associate of Applied Science in Baking and Pastry Arts at STC and is turning a lifelong passion into a career she loves.
“When I was little, I would always watch baking videos and always knew I wanted to do this,” she said. “In elementary we had to decorate a gingerbread figure, and I dressed mine like a chef. I think that’s when it really started.”
Castillo is a Pharr, San Juan, Alamo (PSJA) Memorial High School graduate who got her start early through STC’s Dual Credit Programs. This allowed her to earn college credits while in high school and gave her a head start that made her transition into higher education smooth and confident.
“I was able to get my core classes out of the way and immediately start culinary school thanks to STC’s Dual Credit Programs,” she said. “It really helped me focus on what I love the most and learning hands-on skills that prepare me for my career.”
Today, Castillo balances her studies with her job as a cake decorator at Baskin Robins where she turns creativity into craft on a daily basis.
“Right now, cake decorating is my specialty,” she said. “I love being able to take what I’ve learned in class and apply it at work. There’s always something new to discover. Even though cake decorating is my favorite part, I love learning new skills in class. There is still so much to explore, and I am excited for what’s ahead.”
Looking toward her future, Castillo has her sights set on sweeter goals. She plans to graduate in fall 2026, continue her education and eventually open her own bakery in the Rio Grande Valley.
“I would like to keep attending STC and get another Associate of Applied Science in Restaurant Management,” she said. “I also want to do something in business so I can be fully prepared when I open my own bakery.”
While her journey has been filled with sweet moments, it hasn’t been without challenges. Over the summer, complications with financial aid nearly forced her to pause her studies.
“I got really scared I wasn’t going to be able to continue,” she said. “Thanks to STC they were able to help me out and continue to stay on track. I was so grateful.”
Throughout her time at STC, Castillo says her instructors have played a major role in shaping not only her culinary skills, but also her confidence and mindset. She credits Chef Larissa Reinitz and Chef Michelle Thompson for being mentors who truly care about their students’ growth and success.
“Both of them have made such a difference in my journey,” she said. “They allow me to make mistakes so I can learn from them and become a better student. They both push me to think creatively, stay focused and never give up when things get tough in the kitchen.”
For students considering joining the Culinary Arts program, Castillo’s advice is simple, yet powerful.
“If you are really passionate about culinary then go for it,” she said. “This field is demanding mentally and physically, and if you don’t have the passion, you won’t enjoy it. But if you truly love it, every challenge is worth it.”
Through the STC culinary program, Castillo says she has experienced tremendous growth not only in her technical skills, but also in who she is as a person.
“This program has taught me so many skills I can use outside of the kitchen such as patience, consistency and teamwork,” she said. “When you’re working in a fast-paced kitchen you learn quickly that success depends on communication and trust. Those lessons have carried over into my everyday life.”
As she continues to rise in her studies, Castillo is proving that with passion, patience and perseverance, life can be as sweet as the cakes she creates.
For more information on the STC Culinary Arts program, visit: https://www.southtexascollege.edu/academics/culinary-arts/.
