Consulting services for the baking & food industry.

Dr. 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).
Tenbergen obtained a Bachelor degree from Kendall College, Chicago, and a Masters in Management from Cardinal Stritch University in Milwaukee. He obtained his doctorate degree from California State University, Fresno.
Dr. Tenbergen was the Department Chair - Baking & Pastry AAS program at Kendall College, Chicago from 1998 - 2006. Since 2006 to 2014 Klaus Tenbergen was Assistant Professor of Culinary Science in the Department of Food Science and Nutrition at California State University, Fresno. Dr. Tenbergen was the Associate Dean of the Hospitality Management of Excellence at Cuyahoga Community College from 2014-2015 before he started his current position as the Dean of Career and Technical Education at Columbia College in Sonora, CA.
Chef Tenbergen co-authored “On Baking” - a Textbook of Baking and Pastry Fundamentals - with Sarah R. Labensky, Eddy Van Damme, and Priscilla Martel. He also co-authored the chapter titled "Shelf-life extension strategies" in the first edition of the Research Chef Association (RCA) Culinology®: Blending Culinary Arts and Food Science & Technology (2016).

Priscila obtained her Ph D. and is currently working on publishing some peer-reviewed articles with the research performed for the last years.

Her previous experience as a Fulbright Scholar was related to vascular biology research at the University of the Pacific´s Pharmacology Department. The research throughout her doctoral path has been mainly with the antioxidant activity of "garambullo"- a berrycacti originally from Central Mexico and its preservation after using novel drying techniques. Ultimately, the goal is empowering this underutilized berry and its nutritional and nutraceutical properties for the human health.

Priscila obtained her Bachelor degree- Food Industry Engineering from Tecnológico de Monterrey (2011), and her Ph.D. (2017) from the same university. Priscila was granted a Fulbright Scholarship in the U.S. to increase the outcome of her research.

She co-authored the chapter titled "Shelf-life extension strategies" in the first edition of the Research Chef Association (RCA) Culinology®: Blending Culinary Arts and Food Science & Technology (2016).

Besides doing research in a laboratory setting she has a passion for teaching and travel. Food has been the link to most of what she does and who she knows. Food is a great "ice breaker" and is a common language spoken internationally.