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 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 CNN.com, 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 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 Joulene Chef Joulene Jaggernauth was born and raised in San Fernando, Trinidad. At an early age she could always be found in the kitchen, where she developed a lifelong passion for cooking and baking. Completing some cooking and baking short courses after graduating high school, she looked for opportunities to develop her own culinary creativity. In 2004 she made the decision to leave Trinidad, settling in London and enrolling in the Westminster Kingsway College pursuing an Advanced Craft Diploma in Patisserie and Confectionery. Graduating top of her class and receiving a distinction with her Diploma in 2007, she also achieved additional certificates in Cake Decoration, Wired Sugar Flowers, Professional Cookery, Food and Drink service, Hospitality Supervision, Kitchen Management and a WSET (Wine and Spirit Education Trust) Award. As a student she competed in college culinary competitions at Highbury College (2006), Henley College (2007) and Westminster Kingsway (2007) and was awarded Gold Awards for Static Afternoon Tea Pastries, Static Gateaux and Live Dessert for 2 respectively. She also became a professional member of the Craft Guilds of Chefs (United Kingdom) and the Association of Pastry Chefs (United Kingdom). In London she interned in the Pastry kitchens of Five-Star hotels such as The Athenaeum (2006), The Savoy (2007) and was eventually promoted the “Demi Chef De Partie Pastry” at Browns Hotel Mayfair in 2007 specializing in afternoon tea items, restaurant and banquet desserts.
Returning from the UK to Trinidad, Chef Joulene opened Bumbleberry Cakes and Desserts in her hometown of San Fernando in 2010 based at her home. She then established Bumbleberry as an award winning café from 2012-2015 in La Romaine Trinidad and is currently operating it as a home based catering company. Over the years she has maintained her love for baking and cooking and learning new culinary skills and also enjoys teaching students at the academy since December 2018 where she is happy to spread her knowledge and her passion around to others.
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!