• Login
  • Create your own VisualCV!

VisualCV


  • Contact

  • Share

  • Forward

  • Print

  • Save
VisualCV URL: http://www.visualcv.com/klaustenbergen
Photo for Klaus Tenbergen

Klaus Tenbergen

Contact Information

4538 N. Waterside Drive Clovis, CA 93619-4703
United States
Work:
559.278.5068
Mobile:
559.994.6434
Fax:
559.294.7249

Objective

To network with professionals and educators throughout the world.

Summary

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

Work History

California State University

Fresno, CA, United States
2006 - Present

Assistant Professor  

Kendall College

Chicago, IL, United States
1998 - 2006

Department Chair 

Skills

Skillometer_4

Publications

(Expert)
7-9 Years Experience, ( Last Used <1 year ago )

Author – The Knead-2-Know: A Textbook of Bread Fundamentals, to be published during 2009.

 

Co-author – On Baking: A Textbook of Baking and Pastry Fundamentals.

Winner of the Gourmand World Cookbook Awards 2004.

 

Editor – “Modern Baking” National Trade Magazine “Workbench Column” 1998 – present.

Education

California State University, Fresno

2007 - Present
Fresno, CA, United States
Candidate for a Doctoral Degree in Educational Leadership (Ed.D), Educational Leadership

Kendall College

Chicago, IL, United States
Bachelor of Arts (BA)

Cardinal Stritch University

2003 - 2005
Milwaukee, WI, United States
Masters in Science of Management (MSM) , Management

Certifications

CMB - Certified Master Baker

(Retail Bakers of America)

CEPC - Certified Executive Pastry Chef

(American Culinary Federation)

MCFE - Master Certified Food Executive

(International Food Service Executives Association )

ASBPB - Professional Baker

(American Society of Baking )

ServSafeĀ® Food Safety Instructor

(National Restaurant Association Educational Foundation )

Manage First Programā„¢ Instructor

(National Restaurant Association Educational Foundation )

Interests

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. 

Professional Memberships

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

Additional Information

Work History

 

Culinology® Program Director, Department of Food Science and Nutrition, California State University, Fresno

2006 – present

 

President and Founder “Knead-2-Know Consulting, Ltd.”

1997 - present

 

Founder and Partner Tischlein Deck Dich, LTD., Pretoria, South Africa. Catering, Import & Export

1993 - 2000

 

President, Founder and Executive Chef The Bistro Thabong LTD., Peoria, Illinois. Fine Dining Restaurant

1997 - 1998

 

Director, Founder and Executive Chef / Master Baker Der Zuckerbäcker (Pty) Ltd., Pretoria, South Africa Bakery, Confectionary, Coffee Shop, and Restaurant/Bar.

1989 - 1996

 

In-House Caterer American Embassy, Pretoria, South Africa

1995 – 1996

 

Consulting

 

Consulting Expert, Round Table Group, Washington, DC

2008 - present

 

Evaluator of Education, Training and Experience of foreign credentials Trustforte Corporation, New York, NY

2001 – present

 

Past consultant for Bobka Bob LTD., Kraft Foods, Tombstone Pizza, Kraft Ingredients, Sunsweet Foods, Nielsen Massey Vanillas, Ready Pac Produce, Imperial Sugar, Wally Biscotti, Food Masters, California Almond Board and Butter Buds Food Ingredients.

1998 – present

 

Activities

 

Board of Directors, California Restaurant Association (CRA), Fresno Chapter

2008 - present

 

Editorial Advisory Committee, Retailer’s Bakery Association (RBA)

2008 - present

 

Research Chefs Foundation Advisory Committee

2008 - present

 

American Culinary Federation Foundation (ACFF) Accrediting Commission Evaluator

2008 - present 

 

Advisory Board Member

"Hey Kids, Let's Cook!"

KVPT Children's Television Production, Fresno, CA

2008 - present

 

Board of Directors, International Food Service Executives Association, (IFSEA) Global Branch 2007- present

 

Advisory Board Member, Institute of Technology, Culinary Arts Division, Clovis, CA

2007- present

 

Board of Directors and Education Chair, ACF Chef's Association of San Joaquin Valley, CA

2007- present

 

Chair, Retail Baking Industry Foundation - Retailer’s Bakery Association

2004 – present

 

Education Advisory Board, American Institute of Baking (AIB), Kansas

2003 – 2007

 

Board of Directors, Chicago Area Retailers Bakery Association (CARBA)

2003 – 2006

 

Board of Directors, Urban League of Racine and Kenosha, Inc. Wisconsin 2003 – 2004

 

Board of Directors, The Bakers Club of Chicago

2000 – 2006

 

Contest Supervisor Commercial Baking, Skills USA / VICA Illinois

2000 – 2006

 

Certification Board, Retailer’s Bakery Association (RBA)

2000 – present

 

Icon_pdf_32 This VisualCV is available as a printable .pdf file

Copyright © 2007 - 2008 VisualCV, Inc. All rights reserved.