September 13th, 2011
Meet Peter Rood, your Baking Specialist
As a key part of its efforts to improve the number of people training in and completing baking qualifications, Competenz has appointed Peter Rood
in its newly-created Baking Specialist
Peter will work with our baking sector stakeholders at all levels to plan and implement strategies to help the industry meet its significant skills gaps, both current and looming.
“Recently Competenz research showed 8% more skilled bakers are needed in industry right now,” says Peter, “and that gap is set to grow unless we plan now to get more people engaged in and completing training, particularly at apprenticeship level, and that’s where I’ll come in.”
Underpinning Peter’s passion for baking is his extensive history with the trade. Peter comes from a long legacy of bakers and joins Competenz with nearly 25 years of industry experience both here and abroad. Some of you may have encountered Peter in his role as a Competenz-registered assessor or through his personal baking career.
“I’ve trained many apprentices throughout my career, and I’m deeply committed to ensuring we’re better equipped to grow this industry with more skilled, passionate young bakers,” says Peter.
“I’m a fifth-generation baker and, over the last 120 years, 35 people in my family have enjoyed fulfilling careers in baking,” says Peter.
He started out in his father’s bakery, Dorothy’s Patisserie in Cuba Street, Wellington, where he also did his craft baking apprenticeship. Peter then honed his skills further working in hotels and patisseries across Europe, specialising as a chef de partie.
Peter gained his diploma in patisserie/chocolatier/professional cookery from VBOB University in Holland, recognising his artisan baking skills on an international level.
More recently, Peter ran his own acclaimed business - Rembrandt’s Patisserie and Chocolaterie in Remuera, Auckland – which he his wife Bridget opened in 1996 and managed for 12 years.
“At Rembrandt’s we produced all manner of baked and artisan goods, including breads, pies, pastries, chocolates, and cakes - even wedding cakes from the base through to the finest decorative detail,” says Peter.
Prior to his current role with Competenz, Peter was a chef tutor at the Auckland Hotel and Chef School. He’s currently working toward completing his graduate diploma in tertiary teaching and brings a wealth of experience around training advisory, assessment, and advocacy of the trade he loves – but he’s most interested in what current employers and learners have to say about the baking sector training they’re engaged in.
In the meantime, anyone involved in the baking industry can get in touch with Competenz key contacts listed below on matters relating to training and the baking qualifications currently under review.
Or, check out the video clips Peter stars in on our YouTube channel
to help promote baking as a career of choice, with some simple 'How To' guides to decorating Rugby World Cup themed cupcakes.
Baking trainee and apprenticeship enquiries
Peter Rood – Baking Specialist
Ph: 09 539 9869 Mobile: 027 554 2356
Click here to email Peter.
Baking qualification review and development
Shona Freeman – Industry Manager, Traineeships
Ph: 09 539 9809 Mobile: 027 466 0530
Click here to email Shona.
Baking industry strategy and leadership
Andrew Brownlee – Industry Leadership Manager, Traineeships
Ph: 09 539 9871 Mobile: 027 434 0251
Click here to email Andrew.
Jim MacBride-Stewart – General Manager, Traineeships
Ph: 09 539 9842 Mobile: 027 554 2357
Click here to email Jim.
Above: Peter Rood giving a lesson on decorating cupcakes with a variety of RWC themes.