Hello, thank you for visiting my website and for your interest in learning about me.

I went to a traditional university and have worked in creative industries my entire life. I left the corporate world to enroll at The Culinary Institute of America where I earned my degree in Baking and Pastry Arts. Afterwards, I honed my baking skills in restaurants like the Patina Restaurant Group in NYC, 2941 Restaurant in Virginia and in five-star hotels such as Mandarin Oriental, Shangri-La, Four Seasons Hotel and Resort and The Ritz-Carlton Hotel.

I believe that to be the best, one has to learn from the best. I trained under the world-renowned Pastry Chefs in NYC such as Francois Payard, Dominique Ansel, who was named World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants, and Wedding Cake extraordinaire Ron-Ben Israel, Food Network’s Sweet Genius.

After many years of education, training and honing my skills, I launched SMC Cakes & Confections in New York City. Six years of sharing my expertise and experience with wedding and celebrations cakes with clients who have become loyal customers who love what I do.

Southern California is now SMC Cakes and Confections’ new home. I can’t wait to create for you.

– Sherylle Mailom-Chiu