The Academy Of Baking & Pastry Arts

To train the passionate chefs of the future. To promote solid technique and craft. To foster the joy, artistry and camaraderie that is food. For those who wish to begin the journey of mastering their craft --Or those who simply love to cook.


Chef Stephanie Teekaram

Chef Stephanie Teekaram was born and raised in Guyana, South America. She migrated to the USA in 2003 and began to pursue her dream of becoming a chef.

She attended the Institute of Culinary Education (ICE) where she graduated with Diplomas in Culinary Arts(2004), Pastry and Baking (2005) and Restaurant Management (2006). While attending the Institute, she joined the staff at ICE as a Purchasing Supervisor and was fortunate to be a volunteer at the World Pastry Competition for four consecutive years, where she worked with various international chefs in the competition. In 2007 she left ICE to begin her career as a Pastry Chef. She spent two years in Athens, Greece, working in Special Cakes, where she systematized operations, created recipes and did pastry and baking production. She also started the Unicuisine Catering and Events Planning Services in Brooklyn, NY, to provide services to persons organizing small social events.

Over the years, Chef Stephanie has developed the skills that has made her proficient in cake design and expedition, menu creation and development, pastry and baking production, purchasing and inventory and kitchen staff supervision.

Featured in both the NY Times and, she has worked as a personal chef in NY and also as the executive Pastry chef at several NY restaurants, including Kutshers Tribeca, Kitty’s Canteen and Ralph Lauren’s Polo Bar.

She started her teaching career as an instructor to kids, teaching the art of cooking in an after school program. Chef Stephanie became a member of the Chef Advisory Board at The Food and Finance High School, the only Culinary High School in Manhattan, NY, in October 2015. Stephanie brings her years of experience to the Academy of Baking and Pastry Arts.


Chef Candice Eligon

Chef Candice Eligon is a professional Cake Artist from Trinidad & Tobago. She started decorating cakes at the age of fifteen, after completing a beginners class in the preparation and application of royal icing at the YMCA.

In the years following, Candice completed courses with several local cake decorating instructors, whose professional expertise involved the use of fondant and gum paste.

From 2012-2014 Candice taught at the Trinidad & Tobago Hospitality and Tourism Institute, where students were introduced to various skills and techniques in cake decorating to the fundamentals of building show pieces. Here she found that she loved teaching and demonstrating just as much as the craft itself.

Having completed numerous workshops, Candice brings to us her skills and techniques in cake carving, cake construction an much more.

Chef Simmone Edwin

Chef Simmone Edwin

Meet Chef Simmone Edwin! A certified Hospitality Educator, who is currently the Head Chef at Adam’s Bagels. Beginning with an Associate’s Degree in Culinary Management at TTHTI her learning continued to a Bachelor’s Degree in Food Service Management and International Hotel Operations from Johnson and Wales University Miami and the Spermalie Hotel School Belgium.

Chef Simmone has worked at some of Trinidad’s top restaurants: Il Colosseo, More Sushi, The Normandie Hotel and Buzo. But teaching remained her passion, Simmone began her teaching career at TTHTI in 2012 continuing to 2017. During her tenure, she was voted Lecturer of the Year 3 times through.

She has lent her expertise to young organizations throughout T & T. She says “Being fortunate to impart knowledge at such a young age, I always took the stance that I had the most important job in the world. I realized quickly that I had the power to make or break a budding chef, to influence or completely turn someone off from the hospitality and culinary industry, and thus made a promise to myself on the first day, that I would never take my responsibility lightly.”

The Baking Academy is proud to welcome this amazing Chef to our School.


Karima Mohammed

Karima Mohammed is not your typical Chef. She actually wanted to be a psychologist. She attended the University of Las Vegas, Nevada and graduated in 2005 with her Bachelor’s in Psychology. But surrounded by the lights, the food and the culinary spirit of Las Vegas, her love of the Culinary Arts was born. She returned to Trinidad and began her apprenticeship at Solimar Restaurant under the instruction of (then) Sous Chefs Jason Huggins and Tricia Olivierre-Corbin both of whom she attributes with the discipline and technical skills she perfected.

Karima returned to Vegas, working at the world famous Wynn Resorts. But her love for Trinidad has brought her back. We are happy to welcome her to The Academy!


Brigette Joseph

Brigette Joseph has worked in Trinidad and the Caribbean region as a Chef and Tutor, spreading her knowledge, love and passion for food. Trained at the Trinidad and Tobago Hospitality Institute, Chef Brigette has taken this knowledge to create many interesting menus and restaurants, culminating in the first and epic Food Truck, G SPOT. G SPOT has been internationally recognized and has won praises from The New York Times, and was awarded 'Best New Restaurant' by The Jamaica Observer's Table Talk Food Awards.

In additional to her extraordinary skills as a Chef, Brigette Joseph is also recognized in the Culinary Industry as a qualified food safety specialist. She has been the Caribbean representative for NSF International, a US-based, but globally known and respected food assurance brand that protects consumers and enhances business throughout the global food supply chain. Chef Brigette brings her years of experience, and excellence and her passion as a " foodie at heart" to the Academy of Baking and Pastry Arts