We at the Bake It Yourself Store, take our students needs very seriously. We know that one of the most important aspects about learning is the standard and quality of our instructors. Between all the instructors who conduct our regularly scheduled classes (not counting guest chef instructors), we have a total of more than 100 years experience. We are proud to introduce them to you.

 

 

    Cheryl Chee, Wilton Method Instructor, PME Professional Diploma Instructor, PME Instructor Trainer

Cheryl is the owner and founder of Bake It Yourself. She is a holder of Wilton Masters, Advanced Masters and Advanced Sugar Artistry diplomas, a certified instructor for both Wilton Method of Cake Decorating and PME Professional Diploma, a member of International Cake Exploration Societe (ICES) and British Sugarcraft Guild, and since 2009, she is also Singapore's only PME Instructor Trainer, accredited by Knightsbridge PME to evaluate and train potential PME Professional Diploma Instructors. She is fervent about introducing and sharing the  excitement and wonder of  cake decorating with enthusiasts and professionals alike. She believes in pushing the boundaries of cake decorating to greater heights, and this is reflected in the products she introduces at the Store and the courses offered. She also writes in various magazines on the many aspects of dessert decorating.

 

 

 

  Ariel Tang, The Bakery @ B-I-Y's Resident Pastry Chef (AT)

 

Ariel has had more than 10 years pastry experience under her belt. She has been a Chef de Partie at Amara Hotel, Gelare, , and Assistant Pastry Chef at Blue Magnolia, before joining B-I-Y as our Resident Pastry Chef. She brings her considerable pastry talents to The Bakery @ B-I-Y, spearheading research and development of our product offerings to consistently meet and exceed our discerning customers' expectations. Students benefit from Ariel's expertise, as she imparts her skills and industry tips, and expertly and personally guides students' class projects. Her discipline, knowledge and diligence ensures that her students maximises their learning in her classes.

 

      

 

 

 

 

 

 

 

Kathryn Kok, Wilton Method Instructor, PME Professional Diploma Instructor (KK)

Recipient of Wilton Century Milestone Award (2008), 250 Student Milestone Award (2009) and 500         Student Milestone Award (2010)

Kathryn manages the Bake It Yourself Course Centre and is it's Head Instructor. Kathryn is a fabulous example of a person who never stops learning. A retiree who discovered a love for cake decorating after her retirement, she has embraced this passion as enthusiastically as she embraces life. Her motherly concern for her students, combined with her perfectionist techniques, results in close relationships with her students, many of whom continue to keep in touch with her even after they have completed their courses. Her classes are mainly conducted in English, but she is also fluent in Malay.

 

    

 

 

 

 

 

 

 

Tricia Tjhin, Wilton Method Instructor, PME Professional Diploma Instructor (TT)

Recipient of  Wilton Century Milestone Award (2009) and 250 Student Milestone Award (2010)

Tricia's love for baking and teaching started 9 years ago. She is largely self-taught and thrives on constant experimenting and practicing. Her teaching style parallels this closely. She encourages all her students to explore different ideas and possibilities. Students past and present like Tricia as she is encouraging and approachable. They feel totally at ease as she teaches without being imposing, guides without being restrictive, and commands respect with her unique style. Her classes are mainly conducted in English, but she is also fluent in Mandarin.

 

    Melena Yeong, Wilton Method Instructor, PME Professional Diploma Instructor (MY)

                                                    Recipient of Wilton Century Milestone Award (2010)

Melena's passion with baking started more than 20 years ago, and her enthusiasm and dedication to her craft continues to grow. Reading culinary books is one of her favourite past times and she loves to pass on her knowledge to her students. Baking and decorating is her ideal way to de-stress. Although largely self taught and an accomplished home baker, Melena has attended Gateaux lessons from Prima, and loves making macaroons. A self-confessed "Francophile", she enjoys making French desserts. Melena conducts lessons in English.

 

Allyson Fong, Wilton Method Instructor, PME Professional Diploma Instructor (AF)

As a child Allyson learnt baking from her mum. Christmas was a time when the family used to bake a lot. She loves reading culinary books during her spare time and she has learnt a lot from her readings. A favourite amongst her friends and relatives is her sugee cake; a recipe brought down from her grandmother. Her family however, loves her chocolate cakes!! In her spare time she like to bake or paint folk art to de-stress. Allyson conducts lessons in English.

 

Germaine Tan, Wilton Method Instructor, PME Professional Diploma Instructor (GT)

                                                Recipient of Wilton Century Milestone Award (2010)

 

Germaine's journey in cake decorating began around 2001 when she was given a recycled cake decorating book by her dad and she was drawn into the craft when a friend made a tiered birthday cake for a mutual friend.  Since then Germaine has constantly been upgrading herself relentlessly to perfect her skills. To date, Germaine holds various certificates in baking and cake decoration.

 

 

Stephanie Tan, Wilton Method Instructor (ST)

Childhood treats of simple yet beautifully adorned buttercream cakes on a platter at the original Polar Cafe in High Street was a highpoint for Stephanie. Now a mom, she wants her daughter to cherish and share that nostalgic feeling of delicious and personally decorated cakes, simply and traditionally made from home. She extends that same care and concern to her students as she shares her love of beautifully decorated and lovingly baked cakes through her classes. Patient, conscientious and dedicated, her students have responded to her care with great affection and fired enthusiasm for this homely yet fulfilling craft. 

 

Celine Yeo, Wilton Method Instructor (CY)

Decorating cakes has been Celine's childhood dream, her real love. She can spend hours on it and not feel tired. She believes in lots of practice to get decorating techniques right. Her mom was a great baker and Celine grew up surrounded by fresh cakes and cookies everyday. Her mother is her mentor.

 

  Eunica Peck, B-I-Y Course Instructor  (EP)

 

Eunica Peck’s love for baking and cake decorating started from the realisation that her creative talents in creating edible and personalised gifts can give such joy. As an instructor, she hopes to ignite the same joy in her students as she shows them how rewarding and joyful baking and decorating can be. She is also a firm believer that one should not give up even when faced with inevitable difficulties, and this is evident in her “if I can do it, so can you” gung-ho attitude that has won her the love and respect of her students..

 

Guest Pastry Chefs  

Pastry Chef Steven Ong, co-founder & Executive Pastry Chef of CentrePs

has worked for many five star hotels in the region like the Conrad Centennial Singapore, Shangri-La, Four Seasons and Westin Hotel to name a few. During his tenure as an Executive Pastry Chef with the Inter-Continental Singapore, he was responsible in establishing the hotel as a regional training centre for pastry in South East Asia.

Steven has trained under world-renowned chefs in France as well as other parts of the world like Ecole du Grand Chocolat Valrhona and Ecole Gastronomique de Paris, Bellouet Council. In the course of his career, he also had the opportunity to work with some of the world’s leading chef luminaries; among others like Frederick Bo, Jean Michel Perruchon MOF, 3 Michelin stars Chefs Albert Adria and Santi Santamaria.

Highly innovative in his creations, Steven was named Singapore’s Chef of the Month- January 2005 by AsiaCuisine.com. A veteran in international culinary competitions, Steven has won many accolades, which include overall champion at the Food & Hotel Asia in 1998, and third place at the World Pastry Team Championship 2004 in USA. He has also represented Singapore twice at the prestigious Coupe du Monde la Patisserie in Lyon, France in 1999 and 2001 respectively. In 2006, Steven was extended an honour to judge at the World Pastry Team Championship in Phoenix, Arizona. He also had the opportunity to lead the Singapore Pastry team as a team leader, winning fifth place in the overall competition. Steven is also an executive board member of the Singapore Pastry Alliance and also lends his precious time being an external Verifier to major institutions like the City & Guild of London programme.

Now, as CentrePs’s Executive Pastry Chef and co-founder, Steven, together with his team of dedicated chefs and bakers, is responsible for all the fine selection of pastries, entremets, macarons, and cookies as well as customized creations for birthday celebrations and private events.

 

Pastry Chef Nicholas Ang, Cake Over Heels  

Nicholas Ang runs boutique patisserie, Cake Over Heels. 

Nicholas graduated in digital media and became a graphic designer for four years. He soon realized baking gave him more satisfaction and enrolled in the prestigious culinary arts school, Le Cordon Bleu Ottawa, Canada, completing a diploma in patisserie in 2008.

Towards the end of his second semester in Canada, Nicholas participated in a Christmas Gingerbread House competition and clinched the top prize, trumping renowned hotels, patisseries and other well known culinary schools. Shortly after the competition, he was specially requested to build a gingerbread house for Canada’s Prime Minister Stephen Harper.

Barely a year since he started working as a professional pastry artist and chef, Nicholas' cakes have already been featured countless times in magazines in newspapers, and he has created edible works of art that have graced the tables of celebrities and countless other guests.