In the world of food, some journeys are meticulously planned. Others unfold through a series of unexpected nudges. For Montego Bay-born Shameka Manderson, her path into the culinary arts began not with a childhood dream, but with a surprising nudge from a teacher — and a willingness to try.

Today, after more than 12 years in the industry, Manderson insists she thrives on challenge, creativity and, most recently, an inspired love affair with doughnuts.

Despite her busy schedule, Manderson always felt there was something more she could do creatively. She began thinking about a side venture — something that reflected her personality. The answer, she says, came through divine inspiration.

“I was thinking about what I could do on the side and doughnuts just came to my mind. I believe God inspired me to make doughnuts,” Manderson surmised.

She got to experimenting with different variations, ingredients and quantities to achieve a desired taste and texture. Eventually, finding a mix she was happy with.

“People kept saying they were good and the response just kept growing and from there, it took off,” she recalls.

“They’re unique in taste, balance and of course not too sweet. I really wanted to give people options and the fun for me is to hear the feedback from customers as to their favourite ones. I get to play around each day with the variations. I’m like a child with play dough and, through this, I get to find out what my customers gravitate to. I get to showcase my art and, in the process, please my customers,” Manderson expressed.

Her journey was initiated when her Grade 9 teacher at Merlene Ottey High School recognised her culinary skills and encouraged her to pursue a career in the field. This exact moment shifted her future to something she had never considered as a profession.

“I started the classes to see what this is about and from there, the rest is history,” Manderson stated.

What started as curiosity quickly turned into passion. She found herself drawn to the technical and creative aspects of cooking, especially the thrill of mastering complex dishes. That drive for excellence would eventually guide her through hotels, luxury properties and culinary events. She has worked in some dynamic culinary spaces including Sandals Montego Bay, the prestigious Tryall Club, Chukka Caribbean, as well as private villas and on major events.

Although born in Montego Bay, Manderson spent most of her formative years in Lucea, growing up with her grandmother. She attended Lucea Primary School and later the aforementioned Merlene Ottey High School, where her interest in food took shape. Determined to refine her skills, she pursued further culinary studies at Kenilworth Heart Academy, laying a strong foundation that would carry her into the professional world.

For Manderson, doughnuts are more than a sweet treat. They’re the crafting of a legacy, one that originates with dreams of opening multiple doughnut shops, first in Montego Bay, then throughout Jamaica and eventually worldwide.

Glazed & Seduced

Montego Bay, St James

876-252-8419

Instagram: glazed_seduced

Email: Glazedseduced@gmail.com

Strawberry glazed doughnut and milk chocolate with Oreo topping (Photo: Aceion Cunningham)

(Photo: Aceion Cunningham)

White chocolate with pistachio topping (Photo: Aceion Cunningham)

An array of doughnuts from chef Shameka Manderson’s kitchen (Photo: Aceion Cunningham)

Addition of sprinkles to the strawberry jelly topping (Photo: Aceion Cunningham)

Shameka Manderson adds milk to her doughnut mix. (Photo: Aceion Cunningham)

An array of doughnuts including caramel and chocolate cookie crumble (Photo: Aceion Cunningham)

Shameka Manderson with a package of her doughnuts, including white chocolate with pistachio, plain coated in powder sugar and coconut topping. (Photo: Aceion Cunningham)

Strawberry jelly topping (Photo: Aceion Cunningham)