Ricky DeMaria

I started working in my fathers bakery when I was Ten years old cleaning sheet pans, muffin tins, chiffon pans, washing all the dishes and Hobart mixing bowls. He showed my how to use a baker’s scale at about Twelve years of age and progress to scaling pie dough, muffin mixes, danish and bread dough, all under his careful eyes. Making danishes, glazing doughnuts and working the old Johnson Brick oven were some of my fondest memories. During the holidays it was making Italian Zuppa Inglese Cake and cookie trays.

I went to work for Marriott Hotels where I did both cooking and baking finishing with head purchasing agent for the Providence Marriott. After Marriott I work for J.A.R.Baking Supply Company in Lincoln R.I. as a sales person for Philip Raposa for about 7 years. I was visiting different bakeries in R.I. and Massachusetts meeting new people making many friends along the way. Caravan Products Company from Totowa N.J. was my next stop for the next two years as a sales representative. I enjoy the interaction with other bakers, gain more knowledge about ingredients and learned different baking techniques. For the next twenty seven years I have been teaching Baking / Pastry at Johnson & Wales Culinary University to both Culinary and Pastry Students,