Aramark has announced the recent graduation of 16 chefs from the Culinary Institute of America (CIA) ProChef® program.
An essential part of the group’s culinary ambitions and CPD strategy, the program typically influences menu selection at diverse locations including colleges, universities, professional sports arenas, convention centers, and hospitals across the United States and Canada.
Earning ProChef certification from the CIA provides these chefs a benchmark of their accomplishments.
Chef David Kamen, director of client experience for CIA Consulting, explains: “Earning ProChef certification from the CIA provides these chefs a benchmark of their accomplishments. We applaud their dedication to their craft and Aramark’s support and commitment to staff development.”
The ProChef certification program is structured around three-tiers, assessing a chef’s essential culinary, managerial, and financial skills. Competencies assessed includes mastery in flavour development, precise cooking techniques, dish presentation, authenticity, ingredient selection, plating finesse, and stringent sanitation practices.
Noteworthy Aramark Collegiate Hospitality and Sports + Entertainment chefs have recently achieved ProChef III and ProChef II Certification:
ProChef Level III:
- Craig Fincher – Collegiate Hospitality Southeast Region
- Joshua Bonds – Oregon Department of Public Safety Standards and Training (DPSST) (Salem, OR)
- Melissa Zarella – University of Hartford (Hartford, CT)
- Ubirajara Martins – University of California Irvine (Irvine, CA)
ProChef Level II:
- Chris McCandless – Sports + Entertainment (Pittsburgh, PA)
- Gunner Steden – Empower Field at Mile High (Denver, CO)
- Michael Buhles – Wells Fargo Center (Philadelphia, PA)
- Patrick Kehler – Phoenix Convention Center (Phoenix, AZ)
- Patrick Turcot – Shaw Centre (Ottawa, Canada)
- Steve Haughie – Capital One Arena (Washington DC)
Additionally, Aramark Healthcare+ chefs partnered with EcoLab and Lobster Ink to secure their ProChef I Certification through online classes:
ProChef Level I:
- Ashok Kumar Nadanamoorthi – Jefferson Health (Cherry Hill, NJ)
- Brad Mauger – Jefferson Health (Stratford, NJ)
- Kevin Reed – Christus, Children’s Hospital of San Antonio (San Antonio, TX)
- Michael Orawsky – Jefferson Health, Einstein Medical Center (Philadelphia, PA)
- Phillip Martin Frazier – Jefferson Health, Thomas Jefferson University Hospital (Philadelphia, PA)
- Sam Knox – Jefferson Health, Washington Township (Sewell, NJ)
Congratulations to the Collegiate Hospitality and Sports + Entertainment chefs on achieving these ProChef designations, and to our Healthcare+ chefs, who are starting their ProChef journey.
Commending the chefs’ accomplishments, Marc Bruno, Chief Operating Officer for Aramark, says, “Congratulations to the Collegiate Hospitality and Sports + Entertainment chefs on achieving these ProChef designations, and to our Healthcare+ chefs, who are starting their ProChef journey. These culinarians are the creative force of our hospitality culture, and I couldn’t be prouder of them.”
The ProChef certification program was established to validate hands-on skills, acknowledge professional achievements, and provide knowledge and credentials for the advancement of participating chefs’ careers. Aramark has demonstrated its commitment to this initiative since enrolling in the program in 2008, with nearly 300 Aramark chefs earning ProChef certification.
Founded in 1946, The Culinary Institute of America stands as the premier culinary college worldwide. Dedicated to cultivating leaders in food, beverage, and hospitality, this private, non-profit institution offers bachelor’s and associate degrees encompassing culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The CIA’s School of Graduate and Professional Studies extends to master’s degrees in sustainable food systems, food business, wine and beverage management, as well as executive education and certification programs. Renowned for its conferences, leadership initiatives, and consultancy services, the CIA has become the food industry’s intellectual hub. Its extensive alumni network of over 50,000 professionals spans various domains within the food realm. With campuses in New York, California, Texas, and Singapore, the CIA continues to spearhead excellence.
For further information, visit www.ciachef.edu.
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