Frank Vollkommer
Frank Vollkommer is a Certified Master Pastry Chef® working in concept and menu design, education, and product development.
He has led pastry programs in Michelin-starred restaurants and held faculty and leadership roles at The Culinary Institute of America, Johnson & Wales University, and Auguste Escoffier School of Culinary Arts. His experience also includes chocolate manufacturing and research and development with global brands.
He works with companies and professional teams on concepts and training.
He holds a Master of Education.
Expertise
Product-focused research and development from concept through production. Experience spans startups and global organizations, including Cargill Cocoa & Chocolate, Campbell’s, Pepperidge Farm, and Boston Children’s Hospital.
Research & Development
Concept development, menu design, and hands-on staff training for restaurant, bakery, hotel and other hospitality operations, from initial build-out through sustainable day-to-day execution.
Consulting
Seminars and hands-on trainings for professional teams, translating technical concepts into practical skills.
Training
Food and culinary-focused curriculum design and instructional development for K–12 and higher education, including program architecture, teaching and learning strategies, assessment design, and alignment with educational outcomes.
Education
Qualifications & Distinctions
Certified Master Pastry Chef
Certified Master Pastry Chef® (CMPC) through the American Master Chef’s Order and the American Culinary Federation—the highest level of professional certification in pastry and baking, reflecting mastery of both technical and artistic disciplines.
Education
Master of Education, Johnson & Wales University
Bachelor of Science, Baking & Pastry Arts, Johnson & Wales University
Associate of Occupational Studies, Culinary, New England Culinary Institute
Honors
Top 10 Pastry Chefs in America, Dessert Professional — 2010
Best Plated Dessert, U.S. Pastry Competition, New York — 2003
Medal of the French Government, Société Philanthropique — 2002
Gold & Silver Medals, Hotelympia, London — 2002
Gold Medal & Salon Grand Prize, Marc Sarrazin Cup, New York — 2001
Gold & Silver Medals, Culinary Olympics, Erfurt — 2000
Gold Medal & Salon Grand Prize, Marc Sarrazin Cup, New York — 2000
