By Cherisse Moe, HER Magazine
Shirley Britto-Barzey didn’t set out to become a culinary success. As a young girl in a bustling household of eight children, cooking wasn’t a choice—it was a necessity.
By the age of 13, she had already mastered the art of preparing family staples like macaroni pie, roast bake and saltfish buljol. But what started as a duty soon became the spark for something bigger. These early experiences would lay the foundation for a satisfying career in the food-related arts spanning 12 years.
After marrying at 19, Britto-Barzey settled into life as a housewife, but she quickly grew restless. Her husband, a mechanic, worked long hours, leaving her with time on her hands; and she found herself yearning for something more.
One day, a simple idea sparked her entrepreneurial spirit: why not bake some goods to sell to neighbours and friends during the day? It would keep her occupied and bring in some extra money.
Her first batch of cakes and sweetbread sold out. Soon, the word on the street was that Shirley was the woman with the delicious treats. Before long, Shirls Baking Academy was established.
Encouraged by her church friend Mrs Romany, she expanded her business by selling her baked treats at an office in Port of Spain.
There, she connected with people from nearby offices who were also interested in purchasing. To meet this increasing demand, Britto-Barzey, who often started her day at 2 a.m. preparing to sell, eventually needed to hire additional help, including culinary students from Servol.
She recalls, “Everyone would meet at Port of Spain to get a basket of baked goods and go to their designated offices and I would go to the uptown offices. I did that for years.”
Business was booming, but a health scare in 2010 forced her to slow down. Determined not to let this setback end her career, Britto-Barzey used her recovery time to formalise her skills, earning an associate degree in Culinary Management; she already held a diploma from the Trinidad and Tobago Hospitality and Tourism Institute (TTHTI).
She spent 13 years as a Food Preparation tutor at YTEPP, sharing her expertise with budding chefs, but in June of this year, she decided it was time to refocus on her own brand.
She transformed her once-roving business into a home-based culinary school where she now teaches the art of baking to students ranging in ages from 14 to 61,
“I have since tutored over 45 students,” shares the D’abadie resident, who also points out that, “I cater to people with basic reading skills, and aim to provide an enjoyable and interactive environment for all, no matter their skill level.”
At Shirls, Britto-Barzey is also about empowering her students with the business skills and practical knowledge to build their own businesses from scratch—just like she did. Her dedication has garnered positive feedback from those enrolled in her four-week baking classes who appreciate her hands-on approach.
Now 53, the mother of two notes a shift in gender roles and reflects on the changing attitudes toward domestic tasks like cooking and baking, especially among younger women.
“With busy schedules, balancing school, work, social activities, and other commitments, many women now prioritise convenience, opting for pre-made or quick meal options instead of spending time preparing meals from scratch,” she observes, while reasoning that the rise of food delivery apps also makes it easy to get diverse food options without needing to cook.
“On the flip side, Instagram, TikTok, and YouTube are full of young creators showcasing innovative recipes, cooking techniques, and food trends. For some, cooking has become a form of creative expression or a social activity rather than a household duty,” she adds.
Britto-Barzey’s advice to aspiring culinary professionals is a tried and true recipe for success: “Knowing why you are striving for something helps you push through those difficulties.
Learning to manage stress, adapt to change, and recover from setbacks is crucial. Success often comes to those who show up every day and put in the work, even when they don’t feel like it.”
