🔹 Edward H. Manley, Jr.

As of 2026, 11,000 students earned 19,000 certifications including 3,000 CFM - the rest were in a classroom with me or my staff, worldwide locations. Over half of Navy chefs who made Master Chief from 2011 to 2020 had been in my class, so they had 10 certifications in their promotion package while the rest had 0 or 1. That’s why I do this and that’s why I’m passionate about making a difference in the nursing home industry, having been in healthcare since I joined the Navy at 17 as a hospital corpsman. ALL of the training and test questions in this program came directly from the CFM exam, meaning you’ve seen that test - the manager level questions aren’t any harder, so when an opportunity come up, raise your hand - and we have more you can get from our web site as well. Just today I hired a friend to teach, and he reminded me the certifications he got from me years ago got him immediately a $150,000 job and then Regional Mgr for Hard Rock in all of Asia. Certifications work and your people will work harder if they think they have a bright future - hopefully with YOUR company.
Lieutenant Commander, U.S. Navy (Ret.), 21 years, Hospital Corpsman, Marine Corps Medic, Medical Service Corps office
Hospital Food Service Director for 20 years
President Emeritus, International Foodservice Executives Association, founded in 1901 (only 2 ever).
Founder, Foodservice Institute, Veteran’s Support Network
Creator, Military Culinary Competition at Marine Barracks, DC
Enlisted Aide of the Year Award, as of 2026 held at the Hall of Heroes (Medal of Honor Ceremonies) at the Pentagon
Taste of South Florida at the Galleria Mall in Pompano Beach, Florida

🔹 The Story

Edward H. Manley, Jr. built his career on energy, personality, paying attention, education, discipline, and a service attitude.

From about 387 out of 419 in his high school class to the Cornell Hotel School and a master’s degree, from the lowest enlisted Navy rank to Lieutenant Commander, and from local volunteer leadership to managing a national association for 15 years — his journey reflects the principle that growth is earned over time.

After being sent by the Navy to the world-famous Cornell Hotel School, Ed wanted to pass all that knowledge on to others not lucky enough to go to Cornell, so he developed the certification program that he still travels the world teaching, 50 years later. There’s no point having knowledge if you don’t share it is Ed’s philosophy.

Today, through the Foodservice Institute, certifications, speaking, and publishing, he continues helping professionals move forward with clarity and confidence.

🔹 Why FSI Matters:

Why the Foodservice Institute Exists

The Foodservice Institute was created to provide practical certifications and advancement pathways rooted in real-world leadership experience — not theory.

The mission is simple: help professionals strengthen credentials, increase opportunity, and finish well, and do it in a manner that people who hate school will love THESE classes because we stick to the important information. Which is why I did better at Cornell than I did at Curtis High School, every day at Cornell was a learning experience that I knew would come in handy after graduation.