Chef Carrie began baking at a very young age. When she took up an entrepreneurship course in college, she knew at once that she wanted to grow a business in the food industry, melding both her love for the kitchen and for commerce. She is a graduate of the Heny Sison Culinary School and later trained at the Culinary Institute of America. She worked for a time as a Products Application Specialist for the San Miguel Culinary Center, before eventually doing food styling full-time.

Chef Carrie has been teaching various baking courses at the Heny Sison Culinary School. She has a particularly soft spot for children, and enjoys teaching the summer courses for the “little” chefs the most. “Culinary goes beyond the drudgery of all the work that is involved in it,” she shares. “It really is bringing joy to people who savor your creation—your labor of love.”