Having worked for almost 20 years in the culinary field, my decision to attend the California Culinary Academy Le Cordon Bleu Pastry program in San Francisco was to achieve my career goal of Pastry Chef and entrepreneur.
Having worked with many professional chefs at CCA in all areas of breads, cakes, pastries, chocolate, sugar work and show pieces, it gave me the opportunity to learn new ideas and polish both my pastry techniques and production work and perfect formulation of my own recipes. I used these skills while working as a Chef Instructor at San Francisco Recreation and Parks teaching baking and cooking to children and adults while developing new recipes.
I also worked to manage and create many new classes, e.g., "Food in Jars," "Pastry Arts 101,"
"The Art of Bread Baking" and "Family Cooks."
These experiences allowed me to start my own business, "John the Baker." Over the years, I have grown and expanded my skill set for this changing field. I now reside in Denver, Colorado where I have learned an additional skill set, baking at an altitude of 5,280 feet above sea level. The chemistry to baking is a skill and an art.
Please see my portfolio for a more complete overview of my skills and accomplishments.
John X. Rutherford CCA Graduate December 2011
Having worked with many professional chefs at CCA in all areas of breads, cakes, pastries, chocolate, sugar work and show pieces, it gave me the opportunity to learn new ideas and polish both my pastry techniques and production work and perfect formulation of my own recipes. I used these skills while working as a Chef Instructor at San Francisco Recreation and Parks teaching baking and cooking to children and adults while developing new recipes.
I also worked to manage and create many new classes, e.g., "Food in Jars," "Pastry Arts 101,"
"The Art of Bread Baking" and "Family Cooks."
These experiences allowed me to start my own business, "John the Baker." Over the years, I have grown and expanded my skill set for this changing field. I now reside in Denver, Colorado where I have learned an additional skill set, baking at an altitude of 5,280 feet above sea level. The chemistry to baking is a skill and an art.
Please see my portfolio for a more complete overview of my skills and accomplishments.
John X. Rutherford CCA Graduate December 2011
