Commuting For a Passion

Stepping into Baking

At fifteen, Ryan got his first job at a French bakery café. One day, when the baker unexpectedly quit, he stepped in to fill the role. From that moment, he quickly learned how to use the oven’s baguette button, and immediately felt the excitement of making fresh rolls for happy customers. Ever since, that same excitement still drives him every day as he commutes to Newton, Iowa. Without a doubt, his love for baking and commitment to quality continue to shape his role in Newton’s growing food scene.

Pursuing Culinary Excellence

After high school, Ryan toured Johnson & Wales University, where he explored a top-tier culinary facility. Inspired by what he saw, he decided to enroll in their baking and pastry arts program to refine his skills. Later, he extended his studies and earned a bachelor’s degree in food service entrepreneurship. Thanks to these accomplishments, he opened doors to new creative opportunities and leadership roles. As a result, Ryan built a strong foundation that continues to guide his success in the competitive culinary industry.

Learning in a French Kitchen

In Boston, Ryan joined a prestigious hotel kitchen, where he worked under a demanding French chef. During this time, he learned precise techniques and the importance of discipline in fast-paced kitchens. Additionally, he wrote pastry menus and led a team of dedicated cooks. Not only did these experiences sharpen his creativity, but they also helped build his confidence under pressure. Working in such a high-caliber environment taught him how to balance innovation with consistency. Moreover, it prepared him for leadership in Newton’s dynamic and ever-changing culinary scene.

Building a Bakery Legacy

After returning to Iowa, Ryan purchased a local bakery with strong determination. He moved the shop to a new location, managed its renovation, and took charge of daily operations. Over the next ten years, he worked hard to expand his customer base and improve the quality of his products. Eventually, he sold the business and celebrated the success of what he had built. His journey is a true example of the entrepreneurial spirit thriving in Newton, Iowa.

Commuting to Newton and Shaping Future Pastry Chefs

Today, Ryan channels his expertise into teaching upcoming chefs at DMACC Newton. He designs hands-on lessons that focus on organization, creativity, and respect for the ingredients. Furthermore, the routine of commuting to Newton, Iowa, energizes his teaching and motivates his students. In fact, former students often greet him in local bakeries, showing their gratitude. Consequently, Ryan’s influence extends far beyond the classroom, helping shape the future of Newton’s culinary talent and food industry while strengthening the city’s growing reputation as a hub for food innovation.