Monique Antoine

I'm a 22 year old aspiring pastry chef. Although I was born in Atlanta, I kind of consider my home to be New Orleans. My family is all from New Orleans and like a true Orleanian, I was raised to love food. At one time I thought of going into Culinary Arts (which I may still do one day) but choose to pursue a Pastry and Baking certificate so that I may utilize my artistic talents in the things I make. Cooking and decorating cakes never ceases to put a smile on my face, especially when I see the smile on other peoples face while enjoying the fruits of my labor.

I'm earned a Certificate in Pâtisserie and Baking at Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia. The program was 30 weeks on campus and 6 weeks externship. I served my externship at Sucré in New Orleans, Louisiana. They liked my work and hired me. Now I work full-time at Sucré and I'm loving every minute.