Hinnerk von Bargen, C.H.E.
Title:
Associate Professor in Culinary Arts
Education:
Master chef diploma, Hotelschool, Hamburg, Germany.
Professional Background:
Chef, Hotel zum Schwarzen Ochsen, Rotenburg, Germany. Sous Chef, Restaurant Seasons in the Kempinski Hotel Beijing Lufthansa Center, Beijing, People's Republic of China. Chef de Partie, Hotel Four Seasons, Hamburg. Chef Saucier, Sun City Cascades Hotel, Bophuthatswana, South Africa. Commis de Cuisine, Demi Chef de Cuisine, SAS Plaza Hotel, Hamburg.
Apprenticeship
Hotel Tietjens Hütte, Osterholz-Scharmbek, Germany; Parkhotel Grüner Jäger, Verden Aller, Germany.
In Their Own Words
Key Experience:
"Originally from Rotenburg/Wûmme, Germany, I hold a Master Chef Certificate from the Chamber of Commerce in Hamburg. Having been raised in the family-owned Hotel—Zum Schwarzen Ochsen—I found my vocation early and hospitality continues to be a way of life for me. Before coming to the CIA, I held professional positions at The Kempinski Hotel, Beijing, China; The Hotel Vier Jahreszeiten, Hamburg Germany; The Cascades Hotel, Sun City, Bophutatswana, South Africa; and The Plaza Hotel, Hamburg, Germany."
What do you enjoy most about the CIA:
"I take great delight in creating curriculum for and teaching non-professional students. I also act as a mentor, proctor, and judge for the ProChef Certification Program administered through the CIA and the American Culinary Federation. I am actively involved in the consultation and program design of customized training for a variety of clients in the Industry Solutions Group. In addition, as a member of the Research Chef Association, I have been responsible for presenting information on the latest trends and developments in the food-service industry to a national audience."
Hotel Tietjens Hütte, Osterholz-Scharmbek, Germany; Parkhotel Grüner Jäger, Verden Aller, Germany.
In Their Own Words
Key Experience:
"Originally from Rotenburg/Wûmme, Germany, I hold a Master Chef Certificate from the Chamber of Commerce in Hamburg. Having been raised in the family-owned Hotel—Zum Schwarzen Ochsen—I found my vocation early and hospitality continues to be a way of life for me. Before coming to the CIA, I held professional positions at The Kempinski Hotel, Beijing, China; The Hotel Vier Jahreszeiten, Hamburg Germany; The Cascades Hotel, Sun City, Bophutatswana, South Africa; and The Plaza Hotel, Hamburg, Germany."
What do you enjoy most about the CIA:
"I take great delight in creating curriculum for and teaching non-professional students. I also act as a mentor, proctor, and judge for the ProChef Certification Program administered through the CIA and the American Culinary Federation. I am actively involved in the consultation and program design of customized training for a variety of clients in the Industry Solutions Group. In addition, as a member of the Research Chef Association, I have been responsible for presenting information on the latest trends and developments in the food-service industry to a national audience."
E-mail Address:
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