BACKGROUND
Auguste Escoffier School of Culinary Arts Appoints Certified Master Pastry Chef Frank Vollkommer as Director of Culinary Industry Development
“With over thirty years of experience in the culinary, pastry and confectionery industries, I bring passion, insight and ingenuity to every aspect of my work.
As a research and development specialist, I am experienced in product conceptualization, standardization and scale-up of new product ventures.
As a seasoned educator in post-secondary and professional education, I excel in curriculum development, instructional design, and instructional strategies.
My creations have garnered extensive awards and are featured in publications such as So Good: The Magazine of Haute Patisserie and Baking and Pastry North America.”
CREDENTIALS
Certified Master Pastry Chef
2005 | The Certified Master Pastry Chef (CMPC) through the American Culinary Federation is the highest level of certification achievable, and represents the pinnacle of professionalism and skill. The rigorous eight-day Certified Master Pastry Chef exam requires demonstration of knowledge and mastery of skills in all areas, including breads, viennoiserie, plated desserts, glaciers, bon bons, confectionary, petits gâteaux, entremets, specialty and wedding cakes, nutrition, and artistic showpieces in chocolate, sugar, and pastillage. To date, only four chefs world-wide have succeeded in passing the CMPC exam.
Education
MASTER OF EDUCATION | Johnson & Wales University | 2021 (expected)
BACHELOR OF SCIENCE, BAKING & PASTRY ARTS | Johnson & Wales University | 2019
ASSOCIATE OF OCCUPATIONAL STUDIES, CULINARY | New England Culinary Institute | 1993
AREAS OF EXPERTISE
Research & Development
Fifteen years of experience in product conceptualization, development and scale-up of new initiatives for startup and multinational organizations. History of successful projects for clients such as Cargill Cocoa & Chocolate, Campbell’s, Pepperidge Farms, Rich’s, Hain Celestial, Ocean Spray, Boston Children’s Hospital and The Food Innovation Nexus. Comprehensive understanding of the complex interaction of ingredients and processes in food manufacturing.
Professional Trainings
Experienced in developing professional level seminars, original recipe formulations, and educational materials as a brand ambassador for companies such as DGF France, Casa Luker Chocolate, Hillcrest Foods and John E. Koerner Company. Adept at designing custom training experiences for individuals and organizations, empowering professional chefs to achieve greater knowledge and proficiency in a variety of skills.
Post-Secondary Education
Seasoned educator with sixteen years of experience in teaching and leadership roles within post-secondary institutions. Well versed in all aspects of pedagogy, including managing student learning, curriculum and instructional design, instructional strategies, and assessment.
Bean to Bar Chocolate
Skilled in bean-to-bar chocolate production, with knowledge of sustainability, bean sourcing, bean-to-bar processes, packaging, and retail operations.
Cannabis
Knowledgeable in the incorporation of cannabinoids in pastry and chocolate products, including concentrates and extracts, terpenes, storing and cooking, potency calculations, and general safety.
Artistry
Exceptional artistic skills in mediums such as pulled and blown sugar, chocolate, pastillage, decorative bread dough, clay, airbrushing, and painting. Creations have garnered extensive awards and are featured in publications such as So Good: The Magazine of Haute Patisserie and Baking and Pastry North America.
SELECTED HONORS
TOP 10 PASTRY CHEF IN AMERICA | Dessert Professional Magazine | 2010
BEST PLATED DESSERT | United States Pastry Competition, New York | 2003
MEDAL OF THE FRENCH GOVERNMENT | Societe Philanthropique Grand Prize Salon Culinaire | 2002
GOLD MEDAL, SILVER MEDAL | Hotelympia, London | 2002
GOLD MEDAL, SALON GRAND PRIZE | Marc Sarrazin Cup, New York | 2001
GOLD MEDAL, SILVER MEDAL | Culinary Olympics, Erfurt | 2000
GOLD MEDAL, SALON GRAND PRIZE | Marc Sarrazin Cup, New York | 2000