Behind the Apron with Chef Kareem a.k.a. “MR. Bake”
We caught up with award-winning pastry chef and TV personality Mr. Bake to hear about his culinary journey and spotlight the game-changing culinary voices you should know.
"For me, the vibe is everywhere and anywhere I'm at!"
Who are the figures—past or present—who shaped your approach in or outside the kitchen?
Chef Kareem: First, the women in my life—my mother, grandmother, and aunts. That's where my food story truly starts. Nowadays, I'd add Carla Hall to that list, because she shows up as her authentic self, as well as pastry chefs Camari Mick and Tavel Bristol-Joseph—they've inspired me to get deeper into the pastry game beyond cake decorating and baking. Watching their work has motivated me to keep elevating my plated desserts and refining those techniques.
What’s one of your favorite chef hacks or pro tips?
Chef Kareem: One of my pro tips would be around making cream cheese frosting. I know most recipes call for everything to be at room temperature, but I keep my cream cheese chilled until the moment I'm about to cream it into my butter. This allows the frosting to hold its volume and shape better when you're frosting your cakes or cupcakes.
What’s your fondest food memory from childhood or a dish that takes you back?
Chef Kareem: One memory that pops into my mind is when all the cousins would go over to my Aunt Janet's house on the weekends, and she would make her classic meal for us—breaded chicken cutlets, mashed potatoes, and green peas. We ate that so often that my cousins and I still bring up those times together. It's funny how something so simple becomes the thing that brings everyone back together.
If you could host a dinner party anywhere in the world, where would it be—and what would you serve?
Chef Kareem: Mmm, I’ve never really thought about this. The thing is, for me the vibe is everywhere and anywhere I'm at! That said, I do love unique and different spaces—like a bank vault or a cave with bats sleeping overhead. I would serve food that plays with the theme of the evening or space, and I would surely bring in all my chef friends!
What are you eating a lot of these days? And what’s one ingredient that’s always in your pantry?
Chef Kareem: I'm actually eating more healthy and clean these days—taking care of this body for the journey ahead of me. Some ingredients I always have on deck are cinnamon, salt, and fresh black pepper. Lately, I've started adding more savory-forward spices to my desserts and my tea—I'm a big tea drinker.
Mr. Bake's dessert-centered "Sugar & Spice: The Heart of Soul" concept was featured at our DC Supper Club in October 2025. Spread the love and follow his story @MrBakeSweets.