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 (CC)

Cheryl is the owner and founder of Bake It Yourself. A member of the world famous British Sugarcraft Guild, she is fervent about introducing and sharing the  excitement and wonder of  cake decorating and sugarcraft with novices and other enthusiasts. 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. As an instructor, she has a very practical teaching philosophy - "get the foundation techniques correct first, but know that mistakes happen even to the best decorator, so it's just as important to learn how to correct and camouflage!"  She is also a regular writer in various magazines on the many aspects of dessert decorating.

 

      

 

 

 

 

 

 

 

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

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

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.

 

     Fadila Osman, PME Professional Diploma Instructor (FO)

Fadila's experience in baking and decorating spans 15 years.  She has a NTC 3 (Cake, Pastry and Bread) diploma from Singapore's Baking Industries Training Centre, and has participated in various workshops through the years, such as the Sugar Pulling Workshop at Malaysia Industries Baking School and Debbie Brown Figure Modelling Workshop. Her cheerful good humour and her sincere desire to share everything she knows result in her students understanding difficult techniques seemingly effortlessly. She is bilingual in English and Malay, and is able to conduct a full class in Malay, if required.

 

 

    Janet Seah, PME Professional Diploma Instructor (JS)

Janet has over 20 years baking experience. She is an enthusiastic and well-loved instructor who generously shares baking tips and recipes with her students. With her sunny and bubbly personality, combined with her patient commitment to her students, she sets a light hearted, fun atmosphere in her classes, yet ensures that her students fully understand the challenging techniques she imparts so skillfully. Her classes are mainly conducted in English, but she is also fluent in Mandarin.

 

    

 

 

 

 

 

 

 

Tricia Tjhin, Wilton Method Instructor (TT)

Recipient of Wilton Century Milestone Award (2009)

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.

 

   Chermaine Wong, Wilton Method Instructor (CW)

Chermaine's fascination for beautifully decorated cakes soon expanded into deep interest and a desire to continuously improve her skills as a cake decorator. She brings that intense personal dedication to her students, in the care she puts into her classes. Her bubbly personality ensures that her classes are not just instructional but fun and exciting at the same time. She is bilingual in English and Mandarin.

 

    Melena Yeong, Wilton Method Instructor (MY)

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 (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 (GT)

 

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.

 

 

(Donna) Sembakam D/O Suppiah, Wilton Method Instructor (DS)

 

Donna attained a Diploma in Pastry and Baking from Shatec in 2002. Since then she has worked as a baker, before deciding to focus on teaching and sharing what she has learnt with others. She is a strong believer in gaining confidence in baking and decorating through learning the correct technique, and then practise, practise, practise!. She is bilingual in English and Tamil, and is able to conduct a full class in Tamil, if required.

 

   Koh Beng Cheng, Wilton Method Instructor (BC)

Beng Cheng has been described by her students as a disciplinarian, but passionate and fun. She has completed the Wilton Master course as well as received Diplomas from Wilton for 3 supplementary courses on Fondant, Sugar Artistry and Gum Paste, in addition to being a certified Wilton Method Instructor.  Her students' beautifully decorated finale cakes are a visual testimony to the invaluable knowledge and skill sets she imparts in her classes. She is bilingual in English and Mandarin (also fluent in Cantonese).

 

Stephanie Tan, B-I-Y Class Instructor (CL)

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. 

 

Eunice Lee, PME Professional Diploma Instructor (EL)

Baking has been Eunice's passion since she was her mother's little helper in the kitchen. She started her business in baking and decorating 6 years ago, Since then she has  never stopped learning and exploring to improve her decoration skills. She is basically self taught in cake decorating. Eunice's bubbly personality combined with her intense desire to share her great love for sugarcraft with others make her a fabulous and caring instructor. She is bilingual in English, Mandarin and Cantonese.

 

Clarice Lim, B-I-Y Class Instructor (CL)

Clarice's baking interest began at the sight of a beautifully decorated cupcake, and she has embarked on a journey of baking and decorating cakes and cupcakes ever since. Friendly and engaging, she creates a relaxed and fun atmosphere for the students, and hopes that they leave her classes feeling fulfilled and satisfied. She is bilingual in Chinese and English, and fluent in Cantonese as well.

 

Guest Chef instructors

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.