Rhonda has worked for and with some of New York’s best bakeries and high profile chefs; from Thomas Keller’s Bouchon Bakery and Per Se to Amy’s Bread, Daniel Boulud and Marcus Samuelsson. A former chemist, Rhonda holds a degree in Biological Chemistry from Bates College, as well as diplomas in both Bread Baking and Culinary Arts from the International Culinary Center, where she has also been a bread instructor. Today, Rhonda is Head Baker for all of the MeyersUSA locations including Michelin star restaurant Agern, Great Northern Food Hall in Grand Central Station and more.
Throughout Avery Ruzicka’s youth, cooking always played a big role. Her professional interest in food emerged from the extensive time she spent abroad during and after high school, leading to her first restaurant job in college.
Every night we sat down to a home cooked meal and the entire family took part in preparation,” says Ruzicka, a Greensboro, North Carolina native.
Encouraged by her parents to explore and experience other cultures, Ruzicka moved to Spain as a high school sophomore and also spent a year in England before heading to college. Ruzicka attended the University of North Carolina Chapel Hill, where she studied political science, international studies, and creative writing. A study abroad trip to France later exposed her to a new world of award-winning cuisine and led her to explore food writing.
I thought if I wanted to get into food writing, I had better learn the ins and outs of a kitchen, so I worked at restaurants while finishing my degree. I loved the intensity, creativity, and collaboration that came from working in a kitchen and decided to focus on food over writing,” says Ruzicka.
Soon after, she enrolled at the French Culinary Institute (now ICC) where she earned The Art of International Bread Baking diploma in six months.
ICC: In what capacity do you work for Manresa Bread? What does your job entail, both in a broad sense as well as day-to-day?
Ruzicka: The exciting part about Manresa Bread is that my day-to-day responsibilities are ever-evolving. If I look at my role every six months, some part of that has changed in an exciting and positive way. It’s always been my goal to keep learning in the culinary world and the added joy of starting my own business has allowed me to do that every day. If you work in food, you get to do a lot of things. If you are really engaged in it, you can learn a new technique or process all the time. I’m no longer just a baker; I’m a business owner on top of that. It really opens up a number of other doors to continue to learn and challenge myself. There are days where I’m in the bakery wearing an apron and getting my hands dirty and other days where I’m at my desk or hitting up our retail locations in Los Gatos and Los Altos.
ICC: Did your ICC education help you land this job? Do you use the skills you learned at the ICC at work?
Ruzicka: The Art of International Bread Baking program at ICC’s New York Campus definitely gave me a good foundation that I was able to build on with time and practice. I left ICC with a core understanding of how bread works. That’s what I look to Manresa restaurant with me and that’s the foundation for Manresa Bread.
ICC: What inspired you to enroll in culinary school? Were there certain steps/ thoughts that lead you to the decision?
Ruzicka: I was interested in getting into food writing and so I thought I should get into a kitchen. I loved it so much and immediately decided to pursue cooking, knowing that I could go back to writing if I wanted to.
ICC: What were your greatest challenges at school? And how were you able to overcome them?
Ruzicka: There were so many opportunities available to us that it was hard to participate in everything between course work, a full-time stage, and the extra programming offered by ICC. Getting to know the instructors and looking to them for guidance and feedback really helped determine where I wanted to focus my time and energy.
ICC: If someone was hesitant to pursue a culinary education, what you say to encourage them?
Ruzicka: Spend time to self-reflect on pursing a culinary career. It is a quickly changing career choice. From an income point of view, the rewards are not going to be astronomical but it is incredibly gratifying if it is something you are passionate about. The culinary field is a creative and exciting career choice. It will ask a lot of you and you really need to love it. There are so many options within the culinary field that keeping an open mind and committing to trying different roles from line cook to something in research and development can be beneficial to finding the niche that’s right for you. Be imaginative – if you can dream about a role in the culinary world, you can create it.
ICC: What is your fondest memory of your time at the ICC?
Ruzicka: The joy of learning how to make bread was pretty magical for me. Going in every morning and baking off loaves was always so exciting to me. I have a lot of memories of waking up early to bake – even the smell of the baking bread in the kitchen. That has stayed with me for years!
ICC: What is the best industry related advice you’ve ever received?
Ruzicka: Be actively engaged and present in your work every day and hold yourself to the highest standard, regardless of any standard someone else is putting in front of you.
For more information on Manresa Bread, please visit: http://www.manresabread.com/
The Art of International Bread Baking program helps students develop the skills and techniques needed to start a successful bread-baking career in just eight weeks. Training under a dedicated chef-instructor in a fully outfitted professional bread kitchen, you’ll learn artisanal bread-baking techniques from around the world and gain an expert understanding of the chemistry, techniques and ingredients needed to achieve excellent results on a consistent basis.
Accredited Professional Bread Baking Program
ICC’s highly regarded Art of International Bread Baking is the only accredited professional bread baking program of its kind in the country. Led by bread chef-instructor Johnson Yu, you’ll learn to pore over every element while creating artisanal breads from all over the world. Our graduates have gone on to establish bakeries and provide breads for top restaurants around the world. No prior experience is required.
Gain Real-World Kitchen & Bakery Experience
Designed to simulate the demands of a professional kitchen or bakery, the Art of International Bread Baking class allows students to gain hands-on experience while they learn. You’ll work in small teams with your classmates to complete assignments and prepare a set number of breads each day, all the while honing your time management, planning and communication skills. By the end of this eight-week program, you’ll be prepared to enter the professional bread baking world and hit the ground running.
Launch Your Culinary Career at ICC
If you’re ready to launch your bread-baking career, enroll in the Art of International Bread Baking program at our New York campus, or complete the form on this page to get more information.