Alissa Tristao

My favourite thing to bake is desserts that let me experiment with flavours and get creative with the final look. I love working with recipes where I can play around with different ingredients and combinations, whether it’s adding a unique twist to classic desserts or developing something entirely new. The versatility and freedom in baking, especially with cakes, tarts, and pastries, really excite me. It’s all about balancing flavours and textures to create a showstopping dessert.

Baking has been a part of my life since I was two, helping my mom in the kitchen. I started as her little helper, fascinated by how simple ingredients transformed into something delicious. As I grew, I gained more independence, eventually baking on my own. By high school, baking became my creative outlet, and I began experimenting with complex flavours and techniques. Choosing the Baking and Pastry Arts program at George Brown College was the perfect way to turn my passion into a career.

If I won $20,000, I’d first pay off my student loan, giving me peace of mind and allowing me to focus on my passion for baking. As a recent Baking and Pastry Arts graduate, I know the value of education in refining my craft. I’d then use the remaining money to enroll in an advanced pastry course at George Brown College, which includes study in Paris. This would not only enhance my skills but also expose me to the French pastry world, elevating my work and helping me grow my business.