Chef Ray Ingram’s career began at the tender age of ten years old, at home, making Toll House chocolate chip cookies. When he attended Roosevelt Jr. High School, he took a cooking class called home economics, where he learned how to prepare cookies, pies, etc. Chef Ray then attended Compton Senior High School, enrolling in the “Restaurant Occupation” as instructional work experience preparing lunch for the staff members. The fun began in 1984-86, when he enrolled in a two year program at Los Angeles Trade Technical College, majoring in Professional Baking. This is where he learned the true meaning of baking from scratch. Baking is a science that depends on exact measurement and proper ingredient temperature to ensure consistency every time.
Chef Ray’s working career began at Winchell’s Donuts in Seal Beach California, moving on to Ralph’s, the giant grocery store bakery outlet, and becoming their number one donut fryer. He subsequently opened 4 new stores for the company within 2 years. He moved to Bakersfield in 1988, working at Stockdale Country Club, Sheraton 4 Points Hotel, Patrick’s Place at the Ice House, Kevin’s at the Loft downtown and the Holiday Inn Select. It was at this point for 2 years Chef Ray ventured into teaching. He was the culinary instructor at O.I. C. Hospitality in Indianapolis and in 2003, he returned to Bakersfield as the culinary instructor at Bakersfield Adult School. He refined his skills and learned a lot about French pastries when he opened up The Bellagio Hotel and Casino in Las Vegas. Chef Ray was also employed at The Aladdin Hotel and Casino, studying under a well known and renowned pastry chef.
Chef Ray is the pastry chef for the Petroleum Club of Bakersfield.