Meet Thomy Ruder

Setting Top Level Standards in Kitchens throughout Europe & Asia

Developing recipes and products with emphasis on cakes, pastries, sweet goods and artisan breads, Thomas Ruder designs and creates works of culinary art.

Currently a Lecturing Instructor in Baking and Pastry Arts at the Culinary Institute of Arts (CIA) in Hyde Park, NY, Thomas Ruder has been serving clients worldwide since 2003, working as a freelance adviser for bakeries.

At times while abroad, Thomas helped to bring new products to businesses, obtain maximum productivity, and hold special seminars to present pertinent information pertaining to the operation of a bakery.

Thomas has also been instrumental in upgrading the Bakery Area of many top level kitchens. He is a proven leader and an invaluable asset to create and lead highly motivated teams with to his sound technical knowledge and his well-balanced personality.

Master Baker Thomas Ruder

Thomas was born on June 1, 1968 in Nuremberg, Germany. After attending boarding school at the Internaten Windsbach und Schwarzenberg Thomas decided on July 1, 1983 to pursue a career learning baking in Nuremberg. After receiving his Associate Degree, he worked as a baker in various bakeries – for example, Bckerei & Konditorei Woitinek (Bakery and Confections) in Nuremberg which was featured in the specialty magazine Feinschmecker (Fine Taste) as a top location for artisan breads, specialty baked goods and other well-known Christmas products.

During 1987 through 1988 Thomas served in the military in Amberg. After leaving the service, Thomas signed up for the next available Master Baker exam that began in 1988. He took the last exam in July of 1991 and received my Meisterbrief (Master Certificate) at that time. After receiving his certificate Thomas went on his first big trip to the United States, Canada, Singapore and Hong Kong. After six months of traveling the globe his travels brought him back to Germany in February of 1992.

Upon his return, it was immediately apparent that Thomas wanted to see more of the world, which he did working as a traveling Master Baker for the company Jung (Young) in the shopping district of Bavaria from 1992 through June 1994. This gave Thomas the opportunity to work in Japan, to live in Asia and to see more of the world. What was originally intended to be 12 months turned into ten years in which Thomas worked throughout Japan, USA, Canada, Sweden, Korea, Taiwan, China, Dubai, Egypt, Bahrain, Jordan, Doha, Kuwait, Bali, and Jakarta.

Since apprenticing with Hyatt International in May 1997, Thomas served as Chef Patisserie at the Grand Hyatt Fukuoka followed by Grand Hyatt Shanghai in the capacity of Chef Baker. During his career with Hyatt, he supported other sister properties throughout Asia, some of which includes Grand Hyatt Beijing, Grand Hyatt Seoul, Grand Hyatt Taipei, and Grand Hyatt Dubai.Thomas has successfully set up standards for each of these properties and effectively trained the local bakers to carry out the necessary tasks.

Education, Training, Professional Background

Currently Employed:
Lecturing Instructor in Baking and Pastry Arts; Culinary Institute of Arts, Hyde Park NY.

Education:
Master Baker Certificate, Bavarian Master Baker School, Nuremberg, Germany. Baking Diploma, School of Bakery Craftsmanship, Nuremberg.

Apprenticeship:
Bakery Bauer, Nuremberg.

Professional Background:
Promoted to Regional Chef Baker in October 2000; Chef Baker, SATS (Singapore Airport Terminal Services) Catering, Singapore Airlines. Master Baker for Culinary Development, M. P. Hotel & Resort Corp., Middle East. Master Baker/Consultant, Ritz-Carlton Bali, Indonesia; Grand Hyatt Amman, Jordan. Chief Baker, Grand Hyatt Shanghai, China; Grand Hyatt Fukuoka, Japan; Chidoria, Fukuoka. Master Demonstration Baker, Bavaria Sales Region, Jung Bread Company, Frankfurt, Germany. Oven Baker, Der Beck, Nuremberg. Baker, Bakery Zwillings Beck, Nuremberg; Bakery Bernard Woitinek, Nuremberg. German Army, Amberg, Germany.

Professional Awards:
Gold Medal, Team Leader for Bakery National Team Singapore, HOFEX 2007 (The Asian International Exhibition of Food & Drink, Hotel, Restaurant & Food Service Equipment, Supplies, Services) 2007. Second Place, Decoration Bread, Bakery Team Grand Hyatt Shanghai, City of Shanghai Competition 2001.

Curriculum Vitae

Click to view a PDF version of Curriculum Vitae

2007 – Present	From October onwards, Instructor at the Culinary Institute of America in Hyde Park, New York
2005 – 2007	SATS Catering, Singapore Airlines Chef Baker
2004 – 2005	MP Hotel, Middle East Baker attached to Culinary Development
	(Regional Chef Baker for Middle East and North Africa)
12/2003 – 2/2004	Freelance Baker
	Ritz Carlton, Bali Field of Application: Production of Christmas Goods Production of new bread varieties Training of local bakers
10/2003 – 11/2003	Head Baker
	Danish Bakery, Kuwait Field of Appplication: Familiarization for local personnel New product development Increase sales and prestige through the application of decorations and presentation techniques
07/2003 – 09/2003	Freelance Baker
	Grand Hyatt Amman Field of Application: Planning and conversion of a new, fastidious Breakfast Buffet Training des local bakers as well as confectioners Re-opening of the hotel bakery
2000 – 2003	Head Baker
	Grand Hyatt Hotel Shanghai, China Field of Application: Head of bakery and retail in Shanghai Regional Director of all bakeries for the Grand Hyatt Hotels in China and Japan with the goal of achieving and maintaining high standards in all the hotels Helped with the opening of the Grand Hyatt Hotel, Beijing (2001) Development of new recipes and ideas , redevelopment of assortments of goods in the Grand Hyatt Taipei, Grand Hyatt Seoul, and Grand Hyatt Dubai
1997 – 2000	Head Baker
	Grand Hyatt Hotel in Fukuoka, Japan Field of Application: Training of the baking and sales team Recruitment and hiring of staff Professional development of the employees through the production of German and European bread and Danish baked goods Planning and introduction of bakery equipment Purchase of goods and equipment Helped open the Grand Hyatt Hotel, Shanghai (1999)
1996 – 1997	Head Baker
	Chidoriya Bakery (German Bakery) in Fukuoka, Japan Field of Application: Responsible for the entire line of bakery products Development of the employees and staff for implementation of high German bakery standards Training of personnel for the production of German specialty and decorative bread Instructor at a public school with the goal to "produce German and Danish bread as well as general baked goods"
1994 -1996	Head Baker
	Nagie Bakery, Japan
1992 – 1994	Master Baker
	Adviser for a baking product company, Jung GmbH, Frankfurt Bavaria
1991 – 1992	USA Stay
	Preparation for my time abroad through further study of the English language
1989 – 1991	Bakery Training
	Bakery Schmitt, Nuremberg
1988 – 1989	Military Service, Amberg
	Tank Driver, Company 120
1988 – 1989	Associate Baker "Commis de Cuisine"
	Bakery Schmitt, Nuremberg
1988 – 1989	Associate Baker
	Bakery Woitinek, Nuremberg
Training and Continuing Education
1983 – 1986	Bakery Training
	Bakery Bauer, Nuremberg
1989 – 1991	Master School in Nuremberg
	Graduated July 1991
Skill Building
1974 -1983	Elementary and High School
	Schwarzenberg International High School
Other
Computer Technology	Familiar with Microsoft Windows
	Program for Hotel Management – Scala
	Program for Costing
Languages	English – written and spoken (Good)
	Japanese – spoken (Fair)
	Chinese – spoken (Basic conversation)
Continuing Development	Train the Trainer 1, Hyatt International
	Train the Trainer 2, Hyatt International
	Exceeding Guest Expectations, Hyatt International
	Product Development for your Customer, Hyatt International
	Leadership Skills, Hyatt International
Hobbies	Karate, Tai Chi Chuan, Jogging, Swimming, Computer, Asian Culture, Traveling, Reading about culinary specialities and bread