Founder of several successful businesses in USA and South Africa. Entrepreneurial experience in baking, catering, restaurant business, and consulting. Writing for national and international magazines.
Teaching, exhibiting bakery art and volunteering.
Master of Science in Management
Cardinal Stritch University, Milwaukee, Wisconsin
Bachelor of Arts
Kendall College, Evanston, Illinois USA
Bachelor of Arts
Michigan State University
Hospitality Management with emphasis in Culinary Arts, equal to that of an individual who has a U.S. Bachelor’s degree in this major.
Bäckermeister, Masters degree in Bakery Management
Erste Deutsche Bäckerfachschule, Olpe, Biggesee, Germany.

– to present
Department Chair - AAS Baking and Pastry Arts
Kendall College, The School of Culinary Arts, Evanston, Illinois.

1997 - present
President and Founder
“Knead-2-Know Consulting, Ltd.”
1993 – 2000
Founder and Partner
Tischlein Deck Dich, Pretoria, South Africa
Catering, Import & Export
1997 – 1998
President, Founder and Executive Chef
The Bistro Thabong LTD., Peoria, Illinois
Fine Dining Restaurant
1989 – 1996
Director, Founder and Executive Chef
Der Zuckerbäcker (Pty) Ltd., Pretoria, South Africa
Bakery, Confectionary, Coffee Shop, and Restaurant/Bar.
1995 – 1996
In House Caterer
American Embassy, Pretoria, South Africa

Professional Baker (ASBPB), USA
American Society of Baking
Certified Executive Pastry Chef (CEPC), USA
American Culinary Federation
Certified Master Baker (CMB), USA
The Retailer’s Bakery Association, Minneapolis, Minnesota
Master Baker (MB), South Africa
South African Wheat Board, Pretoria, South Africa
RCA – Research Chefs Association
BBGA – Bread Bakers Guild of America
RBA – Retailer’s Bakery Association
SACA – South African Chef’s Association
ASBE – American Society of Baking
The Bakers Club of Chicago
Skills USA – VICA

2001 to present
Evaluator of Education, Training and Experience of foreign credentials Trusteforte Corporation, New York, NY
1998 to present
Consultant for Bobka Bob, Kraft Foods, Sunsweet Foods, Kraft Ingredients, Nielsen Massey Vanillas and Butter Buds Food Ingredients.
Internet Consutling      
1998 to present
Bakery-Net, the professional Baker’s on line magazine at, answering bakery-related questions from all over the world.

On Baking: A textbook of Baking and Pastry Fundamentals.
Winner of the Gourmand World Cookbook Awards 2004
1998 - present
Workbench Editor – Modern Baking Magazine

- present
Board of Directors,
Retail Baking Industry Foundation Board -
Retailer's Bakery Association
- present
Education Advisory Board, American Institute of Baking (AIB)
Board of Directors, Chicago Area Retailers Bakery Association (CARBA)
2003 - 2004
Board of Directors, Urban League of Racine and Kenosha, Wisconsin
2002- present
Board of Directors, The Bakers Club of Chicago
Contest Supervisor Commercial Baking, Skills USA / VICA Illinois
Treasurer, PTO Salem Grade School, Salem, Wisconsin
Member Strategic Planning Committee, Salem Grade School, Salem Wisconsin
2001- present
Notary Public of the State of Wisconsin

Certification Board, Retailer’s Bakery Association.
1986 to present
Attended international and national hospitality and culinary trade shows.

Fluent in German, English, and Afrikaans.