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Life & Work with Cynthia Ruane of Maryland

Today we’d like to introduce you to Cynthia Ruane.

Hi Cynthia, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
From the age of 5, I knew I wanted to be a Chef. It was at that age that I attempted to make my grandma’s spaghetti sauce recipe for the first time. The smiles on my family’s faces and appreciation for my efforts instilled a feeling of joy and pride. At that moment, the desire to continue creating food memories, both savory and sweet, was born.

After earning my Culinary Degree, I spent the next 20 years honing my craft, working in restaurants, bakeries, and as a Culinary Chef Instructor across DC, Maryland, Virginia, New Jersey, and North Carolina. I excelled at seasonal menu composition and leading my team in the fast-paced production environment to ensure that each item was made to perfection. My dedication and precision eventually led me to the role of Corporate Pastry Chef, where I had the pleasure of opening new concepts for multi-unit restaurant groups and family bakeries. I’ve been honored to have my work favorably reviewed and published by Baltimore Magazine, Baltimore Sun, and the Washington Post.

For decades, I worked for establishment owners, executing their vision. In January 2024, I started Crazy Days Creations, Inc so that I could offer personalized catering services directly to clients. Together, we compose a plan tailored to your culinary needs, whether you’re looking for in home meal prep or a personal chef for your gatherings. As a private event chef, I aim to make your celebrations unforgettable.

Becoming a successful business owner has been a dream come true. I want to continue making people smile through food. Whether you smile because I have freed you from the everyday burden of ‘what’s for dinner’ or you are laughing with loved ones during a catered celebration event, both are equally meaningful and satisfying. I look forward to the opportunity to collaborate and build a successful culinary partnership with you.

Logo featuring wooden kitchen utensils for Crazy Days Creations, Inc, personal chef Cynthia Ruane.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The restaurant business is a grind. A typical day for a Pastry Chef is 14 hours a day, usually 6 days a week. All restaurant workers are busiest when the rest of the world is relaxing……evening, weekends, and holidays. We usually are missing our family Thanksgiving dinners, and mornings opening gifts on Christmas.

Restaurant industry workers make certain sacrifices because we love serving the public and making people happy through our art form, Food!

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am a trained Pastry Chef, turned Personal Chef. As Chef/Owner of Crazy Days Creations, Inc, I create menus for families who need help with the daily task of putting food on the table. There are a wide range of reasons as to why Clients seek assistance from my meal prep service. These reasons vary from “meal prepping is just too time consuming” and heads of households rather spend that time with their family to creating tasty meals for those who have strict dietary restrictions.

I am most proud of the fact that I am trusted to enter my Clients’ homes and create nourishing meals for entire families. Families are grateful and that is so much more rewarding than any restaurant accolade I have ever received.

The thing that I’m known for and also what sets me apart from my peers are my interpersonal skills and collaborative efforts with the Client and their family to create a dining experience that still feels like home.

What were you like growing up?
I loved to cook from an early age, as I helped my mom get dinner on the table. She is the sole inspiration for my career. I loved helping her in the kitchen and she loved teaching me how. Other family members also played a key role. Their reaction when eating food I created gave me immediate gratification and confidence to keep doing what I love.

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A slice of casserole with a meat topping, served on a white plate with corn and vegetables, garnished with parsley and a dollop of sour cream.

Creamy pasta with green peas and cilantro on a white plate, with a fork partially inserted, on a dark countertop.

Pizza with cheese, mushrooms, and grated cheese on a wooden surface.

Black container with chicken salad and fresh vegetables including broccoli, cucumber, and bell peppers on a white surface.

Bowl with grilled tofu, cherry tomatoes, cucumber, avocado, and herbs, with green onions and vegetables in the background.

Dessert with a caramelized fruit, edible flowers, and a scoop of ice cream on a plate.

Two desserts on plates, one with flowers and the other with berries and sauce, on a wooden table.

Elegant dessert plate with a white square cake, pink mousse, edible flowers, and granola on a white dish.

Tall chocolate cake decorated with colorful butterfly and flower decorations, topped with a blue butterfly, on a white base.

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