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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.
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2005
Master of Science in Management
Cardinal Stritch University, Milwaukee, Wisconsin
2002
Bachelor of Arts
Kendall College, Evanston, Illinois USA
2000
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.
1987
Bäckermeister, Masters degree
in Bakery Management
Erste Deutsche Bäckerfachschule, Olpe,
Biggesee, Germany. |
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1998 – 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 |
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2003
Professional Baker (ASBPB), USA
American Society of Baking
2000
Certified Executive Pastry Chef (CEPC),
USA
American Culinary Federation
1999
Certified Master Baker (CMB), USA
The Retailer’s Bakery Association, Minneapolis,
Minnesota
1993
Master Baker (MB), South Africa
South African Wheat Board, Pretoria, South
Africa |
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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 |
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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 www.bakery-net.com,
answering bakery-related questions from
all over the world. |
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2003
Co-author – On Baking:
A textbook of Baking and Pastry Fundamentals.
Winner of the Gourmand World Cookbook Awards
2004
1998 - present
Workbench Editor –
Modern Baking Magazine |
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2004 -
present
Board of Directors, Retail
Baking Industry Foundation Board -
Retailer's Bakery Association
2003 -
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
2000-present
Certification
Board,
Retailer’s Bakery Association.
1986 to present
Attended international and national hospitality
and culinary trade shows.
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Fluent in German, English, and Afrikaans. |
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