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.


Head Cake Artistry 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 Stephanie Teekaram -Emeritus

Chef Stephanie Teekaram Having departed our shores in 2019, Chef Stephanie remains a vital and passionate source of knowledge and information to The Academy of Baking and Pastry Arts Having graduated over 180 students during her four year tenure as our Executive Head Chef/ Tutor, she has left a strong legacy of learning, exceptional skill and has been a positive influence on our IndustryWe cherish the time that she has spent with us and we are forever energized by her hely, her knowledge and her passion

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.