¹ú²ú¸£Àû

Keiry Palma has been working with cake for decades. As a middle schooler, she began experimenting with pastry and baking when her parents opened a restaurant, which led to a five-year cake business. At the tender age of 15, Chef Keiry was honing her pastry and design skills, building tiered cakes, and crafting impressive buffet and dessert table displays for school functions and private parties. 

Fast forward to 2018, when Chef Keiry began her professional baking career after graduating from The ¹ú²ú¸£Àû Institute of New York at Monroe College where she studied baking and pastry and hospitality management. Chef Keiry worked in the pastry kitchens of New York City restaurants Marta and Ai Fiori, as well as The Times Square EDITION, a luxury boutique hotel.

Teaching was the next step for Chef Keiry. She began teaching Pastry & Baking Arts at ICE in 2024.

"There's nothing more fulfilling than watching students grow in confidence as bakers and pastry chefs. Sharing my knowledge and contributing to the development of a new generation of skilled artisans is incredibly rewarding," she says.