The Caribbean Baking Awards, a prestigious event celebrating baking excellence across the region, has formally introduced its official international judging panel during a recent interview with RAW CARIBBEAN TV’s Small Island Big Vibes series, hosted in St. Maarten. The event’s co-founders, Shanda Webster–Glasgow and Craig Glasgow, made the official announcement, confirming that a handpicked group of top culinary talents from across the Caribbean and North America will oversee the competition, upholding rigorous world-class standards for every round of judging.
The assembled panel brings together diverse culinary expertise from four different regions. Joining the judging team are Antigua and Barbuda’s own Chef Nadine Anthony, Chef Dominic Dart who has roots in both Trinidad and Tobago and Guyana, Sint Maarten’s local standout Chef Kareem Brooks, and acclaimed celebrity chef Lincoln Alexander, who travels to the panel from the United States. Each judge was selected for their established reputation in the culinary industry and their deep understanding of Caribbean baking traditions and innovation.
Of the panel members, Chef Nadine Anthony brings decades of specialized experience in baking education to the role. For more than a quarter century, Anthony has worked in culinary education, and over the last 11 years, she has focused specifically on teaching, supporting, and evaluating baking and cake decorating skills for learners of all ages, from young students to adult hobbyists and aspiring professionals. Beyond technical instruction, she has dedicated her career to building inclusive, supportive learning environments that help learners thrive, extending her mentorship to the floral design industry alongside her baking work.
As an educator, Anthony prioritizes building both strong theoretical knowledge and practical vocational skills that prepare her students for real careers in the baking and confectionery decorating sectors. Her instructional approach combines hands-on training with foundational theory, working to build not just technical ability, but the confidence and creative inspiration needed to build a lasting career in the industry. A core belief shapes her teaching philosophy: that every learner carries the potential to succeed, even if they need a second chance to unlock their skills. This student-centered approach has defined her decades-long career, and her impact is visible across Antigua today, where many of her former students have gone on to launch their own successful baking and food businesses.