The Culinary Institute of America

profile_gumpel

Spotlight On: Tom GumpelAOS Baking & Pastry Arts

Vice President for Bakery Development, Panera Bread
Class of 1986
“My culinary and baking and pastry training comes into play every day at Panera,” Tom says. “It has emphasized to me how important the fundamentals are.”

When he’s not flying off to exotic locales or handling hundreds of e-mails from his home office, Tom is usually on the road, visiting Panera’s bakery cafés and suppliers, as well as sharing his insights with industry groups like the Research Chefs Association. “The traveling is great; getting out and meeting people across 36 states and 875 units,” Tom says. “I love getting that frontline feedback. I’ve always gathered my energy and ideas from the people around me and from the experiences I face day to day. My job is really incredible—I create my own schedule based on the vision of the organization.”

And Tom is very clear on the direction he wants to take Panera’s products. “My vision is ‘the magic of the bakery,’ which is the magic of who we are as a company,” he says. “We are deeply rooted as a bakery; it’s one of the ways Panera is special. So we’re going to put pressure on ourselves and our partners to raise the bar on our baked goods. It’s about creating great-quality products and being able to replicate that quality by using the best ingredients and techniques.”

That commitment to quality has been a constant throughout Tom’s career, as a successful baker and pastry chef, an instructor and associate dean for baking and pastry arts at the CIA, a Certified Master Baker, and as a member of the three-man American team that won the prestigious Grand Prize at the 1999 World Cup of Baking in Paris. He attributes much of his past and current success to the CIA. In 2010 he was recognized by Dessert Professional magazine as one of the country’s “Top Ten Bread Bakers.”

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