Chef Shetice Williams has an impressive culinary background. In 2001 she graduated from the prestigious Culinary Institute of America in Hyde Park, New York. While attending the C.I.A., Shetice completed her internship at Walt Disney’s Narcoosee’s Seafood Restaurant at the Grand Floridian Resort.
After graduation, Shetice relocated to Las Vegas, Nevada where she worked at Emeril Lagasse’s New Orleans Fish House Restaurant in the MGM Grand Hotel.
Shetice then decided to take all of her great experience back to Buffalo. Here, opportunities continued as she worked as sous chef for a number of years at a local restaurant in downtown Buffalo.
While working full time, Shetice decided to further her education. She obtained a Bachelor’s degree in Hospitality Tourism Management from Buffalo State in 2005. Immediately following, she was appointed chef instructor of Campus House club, an upscale restaurant and club on campus, which serves as a training facility for the hospitality students.
During the 8 years in this position at the college, Shetice began baking as a hobby. This hobby quickly became more! Being inspired by the lasted trends, such as the cupcake craze and blinged out fondant cakes, Shetice became “Cake Crazy” and in 2014 she decided to combine her passions and opened Cake Crazy Bakery and Gourmet Catering.
Our Team: This group of young men and women is the secret to our success. Our team is handpicked and has some of the best training in the industry. We work closely together to provide you with a great product