Chef Manske began her hospitality and cooking career at Texas Christian University as a computer science major. After one nutrition class, she was hooked on the food industry. Through college, she worked part-time cooking for a local church and at a catering company. She worked for Hilton Hotels for one year before enrolling at the University of Houston for her masters. She has since worked with the Wine and Spirits Management Institute and the Houston Livestock Show and Rodeo. After a 3 year stint with Morrison Management Specialists as a retail marketing manager, Melissa moved to Napa Valley to pursue a culinary career at the Culinary Institute of America. After graduation from the CIA, Chef Manske moved back to Texas where she worked with the Beaumont Country Club as both a pastry and banquet chef. Currently, Melissa teaches at the Art Institute. She also teaches with the Chef Training Program at the Guthrie Center with Spring Branch ISD.