In the Dough - Lesaffre May 2018 - 7

Getting Personal
WITH RICARDO RODRIGUEZ, TECHNICAL
SERVICES MANAGER FOR LESAFFRE
Ricardo Rodriguez,
technical services manager
for Lesaffre, has a true
appreciation for the craft
and science of baking. Ask
him his favorite cooking
show, and he'll tell you that
he loves The Food Network's
"Good Eats," hosted by
Alton Brown. "Cooking
meets science," Rodriguez
explains, "just like baking."

"MY FAVORITE
THING ABOUT
BEING A
BAKER IS YOU
HELP FEED
THE WORLD."
Ricardo Rodriguez, technical
services manager for Lesaffre

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This 30-year baking veteran
and native of Puerto Rico
studied at the American
Institute of Baking in
Manhattan, Kansas, and
previously worked as
a plant manager for a
large wholesale bakery.
His expertise for Lesaffre
includes tortillas, pita, pizza,
flat breads, artisan baking
and lamination. At home, he
makes his own all-butter puff
pastry dough, and friends
and family rave about his
cream cheese/guava paste
puff pastry sticks.

His dream day as a
baker would be baking
alongside Nancy Silverton
- "a pioneer in artisan and
sourdough breads in the
United States before they
became popular."
Rodriguez admits that any
bread coming out of the
oven slapped with butter
"is like heaven," and his
infectious enthusiasm
and positive approach do
wonders for getting the job
done right.
He describes himself as
a "very lucky baker who
gets to share my years of
experience with different
people every day and learn
from them as well."
His motto in life? Treat
everyone with respect and
dignity.
Rodriguez enjoys genealogy,
reading and music, and
readily admits to being the
"spoiler in chief" for his
three dogs: Casper, Bubbles

and Rico (a Bichon, Maltese
and Yorkie).
His top three interests on
his personal bucket list are
to ride in a helicopter, learn
how to swim and travel
through Europe.
What advice would he give
to someone interested
in a career in the baking
industry? "Same one I got
when I started: You'll never
be wealthy but you'll always
have a job."
His typical day at work
is never typical. Every
day is different. Bakeries
have different equipment,
end products and unique
challenges. He loves every
minute and is always up to
the challenge.
"I have learned that it
doesn't matter the country
or nationality, bakers are
all the same!" he says. "My
favorite thing about being
a baker is you help feed the
world."



Table of Contents for the Digital Edition of In the Dough - Lesaffre May 2018

In the Dough - Lesaffre May 2018 - 1
In the Dough - Lesaffre May 2018 - 2
In the Dough - Lesaffre May 2018 - 3
In the Dough - Lesaffre May 2018 - 4
In the Dough - Lesaffre May 2018 - 5
In the Dough - Lesaffre May 2018 - 7
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-september-2022
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-december
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-august-2021
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
https://www.nxtbookmedia.com