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Dr. Klaus Tenbergen, CMB, Additional

Information

CEPC, ASBPB, MCFE

ASSISTANT PROFESSOR

Work History

Culinology Program Director

Culinology Program Director,

California State University, Fresno Department of Food Science and

Nutrition, California State University,

Fresno, CA 93710 w: 559-***-****

Fresno

United States h: 559-***-****

2006 present

m: 559-***-****

f: 559-***-**** Principal Investigator / Program Director,

o: Skype: Home Economics Careers Model

klaus.tenbergen Programs and Assessment Development

abpd0p@r.postjobfree.com funded by the California Department of

Education 2008-2009

My Website: http://www.knead-2-know.com

Facebook: http://www.facebook.com/klaustenbergen President and Founder Knead-2-Know

Twitter: http://twitter.com/Tenbergen Consulting, Ltd.

1997 - present

Objective Founder and Partner Tischlein Deck

Dich, LTD., Pretoria, South Africa.

To network with professionals and educators throughout the world who have a Catering, Import & Export

passion for education, understand Ecopreneurship, practice locavorism and are 1993 - 2000

interested in the ecology of food.

As educator, I work on the development and improvement of course articulation agreements President, Founder and Executive Chef

The Bistro Thabong LTD., Peoria, Illinois.

and curricular modifications to better facilitate the transfer of students from central valley

Fine Dining Restaurant

community or junior colleges to a campus in the system of California State University or

1997 - 1998

University of California.

As chef, I cook with fresh, organic sustainable ingredients that are in season and native to Director, Founder and Executive Chef /

the region I happen to be cooking in. I look at the food miles and the carbon food prints of Master Baker Der Zuckerb cker (Pty)

these foods to ensure the lowest environmental impact from field to fork. Ltd., Pretoria, South Africa Bakery,

An Ecoprenuer is an entrepreneur who is focused on ecologically-friendly issues and Confectionary, Coffee Shop, and

causes, attempting to do business in a way which benefits the environment. Restaurant/Bar.

A locavore is someone who eats food grown or produced locally or within a certain radius 1989 - 1996

such as 50, 100, or 150 miles. The locavore movement encourages consumers to buy from

In-House Caterer American Embassy,

farmers' markets or even to produce their own food, with the argument that fresh, local

Pretoria, South Africa

products are more nutritious and taste better. Locally grown food is an environmentally

1995 1996

friendly means of obtaining food, since supermarkets that import their food use more fossil

fuels and non-renewable resources. Consulting

Ecology is the multidisciplinary scientific study of the distribution and abundance of life and

the interactions between organisms and their natural environment. Consulting Expert, Round Table Group,

Social Media: Washington, DC

2008 - present

The following tools are used as a communications system, to create relationship with people and

businesses, to obtain market intelligence and to reach a specific market by simply engaging in the Evaluator of Education, Training and

Experience of foreign credentials

right conversations with the right people.

Trustforte Corporation, New York, NY

2001 present

http://www.visualcv.com/klaustenbergen

http://www.linkedin.com/in/klaustenbergen Past consultant for Bobka Bob LTD.,

http://twitter.com/Tenbergen Kraft Foods, Tombstone Pizza, Kraft

http://www.facebook.com/klaustenbergen Ingredients, The Soyfoods Council,

Skype: klaus.tenbergen Sunsweet Foods, Nielsen Massey

Vanillas, Ready Pac Produce, Imperial

Sugar, Wally Biscotti, Food Masters,

Volunteerism: 2007 present

California Almond Board and Butter Buds

Involved with over 2,400 hours of voluntary community service. Voluntary community service hours Food Ingredients.

include unpaid activities that benefit a nonprofit, not-for-profit, government or religious organization. 1998 present

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This included direct service, membership on an advisory board, providing research or logistical

Activities

support for projects, or any other type of service.

Board of Directors, California Restaurant

Association (CRA), Fresno Chapter

2008 - present

Chefography

Editorial Advisory Committee, Retailer s

Bakery Association (RBA)

In true European fashion, Klaus Tenbergen started his professional career in 1977 as an apprentice

2008 - present

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

Research Chefs Foundation Advisory

1989-96.

Committee

2008 - present

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

American Culinary Federation

as the department chair of the Baking and Pastry degree program at Kendal College from 1998 to

Foundation (ACFF) Accrediting

2006.

Commission Evaluator

2008 - present

He already had been awarded the title of B ckermeister (Germany) and Master Baker (South Africa)

while living abroad. Tenbergen added Certified Master Baker (RBA), Certified Executive Pastry Chef

Advisory Board Member

(ACF), Professional Baker (ASB) and Master Certified Food Executive (IFSEA) while living and

"Hey Kids, Let's Cook!"

working in the USA. He earned a bachelor s degree from Kendall College in Chicago, Illinois, a

KVPT Children's Television Production,

master s degree in management from Cardinal Stritch University in Milwaukee, Wisconsin. Tenbergen

Fresno, CA

also obtained the Doctor of Education (Ed.D.) with a concentration in educational leadership from

2008 - present

California State University, Fresno.

Since August 2006, Tenbergen has been an assistant professor in the Department of Food Science Board of Directors, International Food

and Nutrition at California State University, Fresno. He teaches rigorous hands-on courses across a Service Executives Association, (IFSEA)

range of culinary and scientific areas that come together in the Culinology program, which he leads Global Branch 2007- present

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. Advisory Board Member, Institute of

Technology, Culinary Arts Division,

With Sarah R. Labensky, Eddy Van Damme and Priscilla Martel, Tenbergen co-authored On Baking, Clovis, CA

a textbook of baking and pastry fundamentals. He is writing a second textbook, to be published in 2007- present

2011.

Board of Directors and Education Chair,

Tenbergen is a very erudite executive who serves on several local and national committees. He has ACF Chef's Association of San Joaquin

received numerous professional awards, is a regular speaker, consultant, reviewer and researcher who Valley, CA

writes for industry journals. 2007- present

Some of the recent awards include Chair, Retail Baking Industry

2009-10 Fresh N Fit Recipe Contest Grand Prize Winner, Chilean Fresh Fruit Industry Foundation - Retailer s Bakery

Association

2010 Leadership Fresno Class 27 2004 present

Recipient 2009-2010 Outstanding Advisor Award, California State University, Fresno Education Advisory Board, American

Institute of Baking (AIB), Kansas

National Finalist "Faces of Diversity Award" National Restaurant Association and PepsiCo 2003 2007

Foodservice

Board of Directors, Chicago Area

Principal Investigator / Program Director, Home Economics Careers Model Programs and Retailers Bakery Association (CARBA)

Assessment Development funded by the California Department of Education 200*-****-**** 2006

Science Fellow - United States Department of Agriculture Hispanic Serving Institutions

Board of Directors, Urban League of

National Program, E. (Kika) de la Garza Fellowship Program 2008

Racine and Kenosha, Inc. Wisconsin

2003 2004

Fellowship - Coleman Foundation - Inc. 2007-2008

Board of Directors, The Bakers Club of

California State University, Fresno - Provost s Promising New Faculty award 2007.

Chicago

2000 2006

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

Contest Supervisor Commercial Baking,

Skills USA / VICA Illinois

Dr. Tenbergen has been involved since 2008 with over 2100 hours of voluntary community service.

2000 2006

Voluntary community service hours include unpaid activities that benefit a nonprofit, not-for-profit,

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government or religious organization. This may included direct service, membership on an advisory

Certification Board, Retailer s Bakery

board, providing research or logistical support for projects, or any other type of service.

Association (RBA)

2000 present

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

Culinology Ad

California State University

Fresno, CA, United States 2006 - Present

Culinology Program Director

Kendall College

Chicago, IL, United States 1998 - 2006

Department Chair

Food Science is coool

Skills

Publications (Rockstar)

10+ Years Experience, (Last Used 10+ years ago)

Refereed publications

What is Food Science?

Tenbergen, K. (2012). Shelf-life extension strategies. In RCA

(Ed.), Applied Culinology : Blending Culinary Arts and Food

Science & Technology in Food Product Development Atlanta,

GA : Research Chefs Association.

Tenbergen, K. (2010, September 03). The science of

combination ovens/steamers. FCSI - The Americas Quarterly,

2(3), 47-49.

Tenbergen, K. (2008). Flatbreads: old world meets new. Food

Product Design, 33(12), 45-48.

Tenbergen, K. (2008, 7 14). Spoiling the fun: rope in breads.

Caf Meeting Place, 23(4), Retrieved from

http://cafemeetingplace.com

Tenbergen, K, Labensky, S, Martel, P, & Van Damme, E.

(2004). On Baking. Upper Saddle River, NJ: Prentice Hall, Inc.

Tenbergen, K. (2004, April 11). Baking ammonia: the other

white leavening agent. Food Product Design, 12(9), 33-34.

Tenbergen, K. (2000). H2O Quality and its Influence in the

Baking Process. Asian Food Tech 1(6), 24-27.

Tenbergen, K. (1999). Dough and bread conditioners. Food

Product Design Magazine, 21(6), 16.

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Non-refereed publications

Tenbergen, K. (2010). The time of your life certification is

more important than ever before. RBA Baker s Rack, 16(1),

11-14.

Tenbergen, K. (2010). Educator Profile. Culinology Online.

Tenbergen, K. (2009-10). Workbench . Twelve (12) articles

to Modern Baking; peer reviewed and published in both Modern

Baking and in its online component.

Tenbergen, K. (2009). Students discover situational leadership

traits through service learning. FENI. Online Journal.

Tenbergen, K. (2009). Blending Culinary Arts and Food

Science. Chef Educator Today. 16-17.

Barnett Fox J. and Tenbergen K. (2009). Translating the

Language. Baking and Snack. 39-44.

Tenbergen, K. (2007). The time of your life the importance of

getting involved the time to give back. RBA Baker s Rack,

11(3), 16-17.

Professional editorial responsibilities

Tenbergen, K. (2009). Soy Solutions to Trans-Fat Free Baking.

Soyfoods Council. 1-4.

Tenbergen, K. (2009). Co-Editor. America s Best Raisin Bread

Contest Magazine. California Raisin Marketing Board.

Presentations (invited)

Tenbergen, K. (2010). Trouble Shooting Production Issues.

International Baking Industry Exposition. Las Vegas, NV.

Tenbergen, K. (2010). Savory Pastry Items. International

Baking Industry Exposition. Las Vegas, NV.

Tenbergen, K. (2010). Culinology and Food Engineering: A

Marriage Made in Heaven. Tecnologico de Monterrey,

Queretaro, Mexico.

Tenbergen, K. (2010). Functional Baked Goods. Tecnologico de

Monterrey, Queretaro, Mexico.

Tenbergen, K. (2010). What the Heck is Culinology anyway?

The Osher Lifelong Learning Institute.

Tenbergen, K. (2009). Healthful Baking Applications, Healthy

Baking Seminar West.

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Grants and contract proposals

Tenbergen, K. (2010). Active Healthy Living Program. Coca

Cola Foundation. $25,000.00 Not funded.

Tenbergen, K. (2008). California Restaurant Association.

$4,800.00 Funded.

Tenbergen, K. (2008). Home Economics Career Development

Models and Training. $181,000.00 Funded.

Tenbergen, K. (2007). School Garden Grant. $2,500.00

California Department Education. Funded.

Collaborator

USDA HIS Grant Developing Sustainable Agro ecosystems and

Efficient Resource Management. (2010)

Implementing Organic Farming Practices on Minority Farms: A

System Approach to Enhancing Soil Quality and Environmental

Services under Specialty Cropping Systems in central

California. (2009).

Manuals

Tenbergen, K. (2010). Kitchen Laboratory Assistant Position

Description. Department of Food Science and Nutrition.

Tenbergen, K. (2010). Department Policy: Use of Laboratory

by Outside Groups. Department of Food Science and Nutrition.

Tenbergen, K. (2010). Credit by Examination: Student Manual.

Department of Food Science and Nutrition.

Tenbergen, K. (2010). Laboratory Policy Manual. Department

of Food Science and Nutrition.

Work in progress - Publications and Proposals

Tenbergen, K. (2011). What is Culinology anyway? The

evolution of Culinology in the USA- the first 15 years. Trends

in Food Science and Technology UK.

University of California/California State University/

Community College Collaboration grant application.

Emerson Good Samaritan Food Donation Act grant application.

Research Interests (Expert)

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The bacteriological study of micro-organisms belonging to a group of bacteria known as

the bacillus mesentericus and commonly spoken of as the rope bacillus.

Latex glove and the absorption on food during usage.

Biochemistry of Sourdough - Lactic Acid Bacteria, particularly L. sanfranciscensis culture

used in artisan bread baking.

Using Highly Expanded Citrus Fiber, Pomegranate granulate, Merlot grape flour and other

functional foods to Improve the Quality and Nutritional Properties of Food

Flavored Pasteurized Sweet Corn Milk

Monoterpenoid phenol (carvacrol) infused wooden skewers

Education

California State University, Fresno

Fresno, CA, United States Aug 2007 - May 2010

Doctor of Education (Ed.D), Educational Leadership

http://education.csufresno.edu/dpelfs/dpelfs.htm

Kendall College

Chicago, IL, United States

Bachelor of Arts (BA)

Cardinal Stritch University

Milwaukee, WI, United States 2003 - 2005

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)

ServSafe Food Safety Instructor (National Restaurant Association Educational Foundation)

Manage First Program Instructor

(National Restaurant Association Educational Foundation)

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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

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