|Chef Klaus Tenbergen, CMB, CEPC, ASBPB
|Klaus Tenbergen started his career in true European fashion in 1977, as an apprentice baker in
Germany. He formerly owned a fine dining restaurant in Peoria, IL,USA and was the proud owner of
a bakery/ confectionery/ coffee shop in Pretoria South Africa from 1989 - 1996. He came to the USA
in 1996, after working in Germany,Namibia, Bophuthatswana, South Africa and the USA. He is a
Bäckermeister (Germany), RBA - Certified Master Baker (CMB), ACF - Certified Executive Pastry Chef
(CEPC), ASB - Professional Baker (ASBPB) and Master Baker (South Africa).
Chef Tenbergen obtained a Bachelor degree from Kendall College, Chicago and a Masters in
Management from Cardinal Stritch University in Milwaukee. He is currently pursuing his doctorate
from California State University, Fresno.
Chef Tenbergen was the Department Chair - Baking & Pastry AAS program at Kendall College,
Chicago from 1998 - 2006.
Since August 2006 Klaus Tenbergen is Assistant Professor of Culinary Science in the Department of
Food Science and Nutrition at California State University, Fresno.
Chef Tenbergen co-authored “On Baking” - a Textbook of Baking and Pastry Fundamentals - with
Sarah R. Labensky, Eddy Van Damme, and Priscilla Martel.
He is currently authoring his second textbook, due to be published with Prentice Hall in the
beginning of 2008.