About Edward H. Manley

Edward H. Manley brings over 40 years of experience in the foodservice industry to the forefront, offering a wealth of knowledge that is both broad and up to date. He has meticulously condensed this extensive expertise into what we call “knowledge in a nutshell”—no filler, just the critical information you need to excel.

Our Approach

At the Manley Method, we focus on delivering concise, relevant content that gets straight to the point. Each certification covers what you need to know, be, and do, drawing from Edward Manley’s leadership in the Skill Standards (DOL)/Career Clusters (DOE) initiatives for hospitality and tourism. Our goal is to provide you with the tools for success in the most efficient way possible—whether that’s through online or in-person training.

Chef Cook Preparing Vegetables in His Kitchen.

Career-Building Certifications

Our certifications are designed to enhance your job prospects, advance your career, and increase your earning potential. Since 2004, we have provided unparalleled support and recognition for Enlisted Aides working in the homes of senior Admirals and Generals. This dedication was honored by Chef Irvine in 2024 and continued by the Robert Irvine Foundation in 2025.

No One Does What We Do

Our approach to training and certification is unique. We provide the most critical information without the fluff, ensuring that you are well-prepared and time-efficient. Our training is inexpensive and effective, helping thousands of people add valuable credentials to their resumes.

Legacy of Excellence

Edward Manley’s achievements matter only insofar as they help inform and benefit you. To learn more about Edward Manley’s extensive career and contributions, click here, here, and here.

What Graduates Say About Us

Symposium graduates share their thoughts about what they learned, how they profited, and what they thought about my presentation style.

Here’s our favorite from a young (E-3) Navy Culinary Specialist who took the class at Camp David.

“I owned a restaurant & large nightclub, and GM of many operations. To get the F&B Director job where I was GM of the fine dining restaurant, I felt I needed a stronger resume & I found the Manley Method, earned MCFBD online, and got Asst. F&B & a 30% raise, helped by my new resume, the knowledge gained which I used in the interview, which I’m now using at work! Needless to say, ‘You should do this!’”

Glenn Beatty MCFBD

“Hey Ed. If it was not for your courses, I would have not been promoted to Warrant, and LDO. You are the best. Thank you for being there for my career... You and your classes are AWESOME!!”

LT John Harrison MCFE, CHM, CPFM U.S. Navy

“Ed, your symposium was superb, I attended in 2009 and again in 2016. The knowledge and certifications are the keystone to my business start-up. The small amount spent from my GI bill doesn’t even come close to the value of your program. I also received additional knowledge from the personal & professional experience you shared with me outside the classroom. Priceless!!!”

Col. Curtis Henry MCFBD U.S. Army

“When I left active duty in Germany I put in for a civilian job with the Army managing a group of dining facilities. I got a $100,000 job. They told me the reason they selected me was that I was the only one who was HACCP certified.”

James Nichols MCFBD U.S. Army

In a similar story from a chef interviewing for a job, the first question was, “Tell us about yourself.” He mentioned he was HACCP certified. That was the end of the interview, “You’re hired. We need someone with HACCP.”