Ryder is currently in his sophomore year at CU Boulder, as a double major in chemistry and percussion. He has found the transition to college life extremely fulfilling and enjoyable while maintaining an overload of courses and a high honors-track grade point average.
On the cooking front, Ryder has spent several nights apprenticing at Frasca, a gourmet restaurant in Boulder that is owned by the former sommelier at the French Laundry, giving him connections to some of the finest dining in the world. His experience in the kitchen is further honing skills in communication and thinking on his feet.
Ryder says, “The discipline skills learned from the kitchens at Frasca and Tom’s Place will serve me well in any future, and I can’t wait for what it holds as I continue to progress in science, cooking, music, and personal life skills.”
