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In true European fashion, Klaus Tenbergen started his professional career in 1977 as an apprentice baker in Germany. He lived and worked in Germany, Namibia and Boputhatswana, before becoming the owner of a restaurant, bakery, confectionery and coffee shop in Pretoria, South Africa, from 1989-96.

He immigrated to the United States in 1996, where he owned a fine-dining restaurant in Peoria, Illinois. Tenbergen began his career as an educator in Chicago, Illinois where he honed his educational skills as the department chair of the Baking and Pastry degree program at Kendal College from 1998 to 2006.

He already had been awarded the title of Bäckermeister (Germany) and Master Baker (South Africa) while living abroad. Tenbergen added Certified Master Baker (RBA), Certified Executive Pastry Chef (ACF), Professional Baker (ASB) and Master Certified Food Executive (IFSEA) while living and working in the USA. He earned a bachelor’s degree from Kendall College in Chicago, Illinois and a master’s degree in management from Cardinal Stritch University in Milwaukee, Wisconsin. Tenbergen is currently pursuing his doctorate in educational leadership at California State University, Fresno.

Since August 2006, Tenbergen has been an assistant professor in the Department of Food Science and Nutrition at California State University, Fresno. He teaches rigorous hands-on courses across a range of culinary and scientific areas that come together in the Culinology® program, which he leads as it’s director. The program blends culinary arts and food science, preparing students for leadership careers in the food industry and potential employment as Research Chefs or in related fields.

With Sarah R. Labensky, Eddy Van Damme and Priscilla Martel, Tenbergen co-authored “On Baking,” a textbook of baking and pastry fundamentals. He is writing a second textbook, to be published in 2009.

Tenbergen is a very erudite executive who serves on several local and national committees. He has received numerous professional awards, is a regular speaker, consultant, reviewer and researcher who writes for industry journals.

Some of the recent awards include:

• Principal Investigator / Program Director, Home Economics Careers Model Programs and Assessment Development funded by the California Department of Education 2008-2009
• Science Fellow - United States Department of Agriculture – Hispanic Serving Institutions National Program, E. (Kika) de la Garza Fellowship Program 2008
• Fellowship - Coleman Foundation - Inc. 2007-2008
• California State University, Fresno - Provost’s Promising New Faculty award 2007
• Best professional cookbook of the world “On Baking” award by prestigious Gourmand International, Sweden, selected from over 4,000 books from over 60 countries, 2005

Through his involvement with and contributions to the craft, he has advanced the culinary profession and ensured the enrichment of students and those in the profession.

Web sites: http://fsn.cast.csufresno.edu/ or http://www.knead-2-know.com

As a chef I cook with fresh, organic / sustainable ingredients that are in season and native to the region I happen to be cooking in. I look at the food miles and the carbon food prints of these foods to ensure the lowest environmental impact from field to fork. 

ACF – American Culinary Federation, San Joaquin Valley

ASBE – American Society of Baking

BBGA – Bread Bakers Guild of America

IFSEA - International Food Service Executives Association

IFT – Institute of Food Technologists, Professional Member

RCA – Research Chefs Association

RBA – Retailer’s Bakery Association

SACA – South African Chefs Association

USASBE – United States Association for Small Business and Entrepreneurship

CRA - California Restaurant Association, Fresno Chapter