Manfred has over 30+ years of global and dynamic experience as a culinary educator and culinary professional. He has expertise in theoretical and practical culinary knowledge; and guides and directs individuals, teams, and academic institutions on the processes and procedures about the science and research and development for culinary creations. 

Manfred earned an Associate of Science degree, and his specialty is European artisan breads and pastries. He holds multiple honorary culinary certifications:  Certified Executive Pastry Chef, and a Certified Master Baker, and ServSafe certification.

Manfred currently is the proprietor of Training International Baking and Pastry, LLC where he consults in a variety of culinary capacities with an emphasis on research and development of healthy culinary products. 

Prior to his company, he pursued culinary excellence in academia where he was the Lead Pastry Chef Instructor and then Department Chair of the International and Pastry program for over 20 years. 

Manfred began his culinary journey as a culinary apprentice in Cologne, Germany. After his apprenticeship, he traveled the globe to gain further insight and experience. He launched his culinary career in the US as a proprietor of a bakery that specializes in Artisan breads and European style pastries.