For Liyah Gonzales, choosing Centennial College's Baking and Pastry Arts Management program was about continuing a family tradition while building the skills needed for a career in baking and pastry. She got the chance to prove those skills when she represented the college at Skills Ontario 2026, earning a bronze medal after months of preparation, training, and competition. Along the way, she developed confidence and industry experience that continues to shape her career.
Why Liyah Gonzales Chose Centennial College's Baking and Pastry Arts Management Program
Gonzales says Centennial felt like the natural choice when it came time to pursue her education.
“I specifically chose Centennial because my mom came here, my dad came here, and so did my brother,” she says.
The Baking and Pastry Arts Management program combines hands-on baking and pastry training with business and management skills, helping students prepare for careers across the food and hospitality industry. One of Gonzales’s favourite parts of that program has been the hands-on learning experience offered through the Culinary Arts Centre's kitchen labs.
“I think where you learn the most is in the labs,” she says, “because everything's hands on, and while you’re not officially in a kitchen, you're learning how to create stuff with others.”
That practical learning environment helped prepare her for the realities of the industry, particularly through the program's co-op component.
“In the management program that I specifically took,” she says, “we have co-op in our last semester, and I feel like that's where a lot of students are able to get jobs.”
“It's kind of like a gateway,” she explains, “since it's at the end of the semester, so you can transition from being in a placement, and then if the people like how you work, you could get hired.”
Beyond the classroom, Gonzales credits Centennial's faculty for helping students build successful culinary careers.
“All the chefs, all the teachers here are really supportive,” she says. “If they see that you're really eager to learn, they'll do everything that they can to help you get to wherever you want to go.”
That support would eventually lead to an opportunity to compete on one of the province's biggest stages for skilled trades and technologies.
Preparing for the Skills Ontario Baking Competition
When Chef Michaela approached Gonzales about participating in Skills Ontario 2026, she didn't hesitate.
“I wanted to take advantage of all the opportunities that Centennial offers, so, why not go for it?” Gonzales says. This would then kick off months of practice for the competition, during which they’d learn how to cook various dishes quickly, efficiently, and tastily.
“We would train at least once a week for about six to eight hours,” she says. “In the beginning, we trained for a chocolate showpiece, because we had all guessed that we would be doing chocolate, so we practiced that a little bit.”
Once the competition requirements became available, the training became even more focused.
“We would have at least three to four training sessions for each component, for each dish,” she says, “and then at the end we had a full trial just to get the rundown, find out what we need to cut down on, what would be easier, really just maximizing efficiency.”
Rising to the Challenge
Competition day began before sunrise.
“We had to be there around 6:14,” Gonzales says. “We had to be there really early, because we had to get in and set up. We had to bring our tool kits and everything, because they don't supply tools or induction burners. They supply the mixers and the table and station, but everything else, trays and pots and pans, you have to bring that all yourself.”
The day also brought a few unexpected obstacles, something Gonzales says benefited her in the long run.
“Competition day was actually pretty messy,” she says, “because some of the ingredients weren’t there when we first arrived, and some things were frozen, but I took that as like a challenge. They were testing us on how well we can think on the fly, how creative we can get with problem solving. A lot of people were upset, but I just thought, this type of stuff is going to happen all the time in industry.”
Creating a Bronze-Medal Performance
One of Gonzales's favourite parts of the competition was designing a chocolate bar inspired by nature.
“For our chocolate bars, I want to do something organic-looking,” she says, “so we came up with a chocolate bar that looks like a log with little cherry blossom branch on top.” The design was ambitious, especially considering it had never been attempted before in the competition.
“That part was the most nerve-wracking,” she says, “because I was told that no one had ever attempted it before.” In the end, though, the risk paid off. When the results were announced, Gonzales earned a bronze medal for Centennial College.
“I thought I would place, but at the same time I didn't think I would,” she says. For her, the recognition validated both her technical skills and her creative vision.
“It felt reassuring that what I put out there wasn't just something that was given to me,” she says. “I was able to put my creativity into it, show the chefs like what my style is like, and they could see what I'm trying to show them.”
She also credits her coaches for helping make the achievement possible.
“I had three amazing coaches, Chef Michaela, Chef Sally and Chef Demi,” she says. “They really took the time to help train us and get us ready for the competition. They put in a lot of hours of their time, they really put their heart into it, so I think it's a win for them as well. They made sure that we could do the best that we could and put out our best work.”
Beyond the medal, the Skills Ontario experience helped Gonzales build the confidence and problem-solving skills valued throughout the baking and pastry industry.
“I think it gives me confidence,” she says about her win. “It's something to have under my belt, to know that I intentionally put myself under pressure, and it also looks nice on a resume!”
Growing Through Experience
Looking back on her time at Centennial, Gonzales says that confidence has been her biggest area of growth.
“What I've grown most being here at Centennial is my confidence,” she says. “I started off really, really shy, and I didn't know if I should say certain things, or I was just not confident in my movements or my skill, but being here, with my coaches, they've really helped me build that.”
Today, Gonzales is already gaining professional baking experience while planning her next steps in the pastry industry.
“Right now, I'm working almost full time at a place that I really like,” she says, “and I plan to work there for a maximum of three years. I really just kind of want to explore different kitchens and what it's like, because I know that every kitchen has their own specialty, and their own values.”
“I'm trying to get a taste of everything and everywhere,” she adds.
Advice for Future Baking and Pastry Students
For students considering a career in baking and pastry, Gonzales encourages them to embrace every opportunity available to them.
“It's kind of competitive,” she says, “so, if you're going to be in this program, or if you want to choose this route for this industry, you really have to go for it. Don't be shy. There really are no stupid questions. Ask everything, because you have nothing to lose, you have everything to gain.”
Reflecting on her own experience, she says Centennial helped open the door to new opportunities, new skills, and a stronger sense of confidence.
“I really enjoyed my time here,” she says. “Even though it was two years, it overwhelmed me with a bunch of new knowledge, and it was just fun.”
For Gonzales, that experience helped turn a passion for baking into a bronze-medal performance at Skills Ontario, and a promising future in the industry through Centennial College's Baking and Pastry Arts Management program.
By Anthony Geremia