Philadelphia, PA, May 5, 2010 - ARAMARK, a world leader in providing professional services, is expanding its partnership with the Culinary Institute of America (CIA), the world’s premier culinary college, to increase its culinary talent through the CIA’s prestigious ProChef Certification program. The program, which began in 2008 with ARAMARK’s Sports & Entertainment business, will now be completed by more than 40 chefs in ARAMARK Higher Education.
ProChef Certification is a comprehensive professional development and culinary skills verification program which measures core culinary, managerial and financial acumen, including a chef’s skill in taste, proper cooking methods, authenticity, plating, use of all ingredients, hygiene and disposal of food waste.
"We at the CIA are proud to work with industry leader ARAMARK, to guide its culinary team through the ProChef Certification program," said Tama Murphy, Director of Continuing Education and coordinator of ProChef Certification at the CIA. "ProChef training reinforces the level of professional development and quest for excellence in the culinary arts that are a hallmark of the ARAMARK tradition.”
ARAMARK worked closely with the CIA to develop a customized, hands-on course that reflects the real-world environment where executive chefs work on a daily basis, as well as the large-scale, diverse and innovative menus they often prepare.
“ARAMARK’s partnership with the CIA is part of an ongoing commitment to provide our culinary leaders with the training and tools needed to excel in their careers, and deliver outstanding outcomes for our clients and customers,” said Chris Hackem, President, ARAMARK Higher Education. “We are very proud of the chefs who worked extremely hard to achieve this certification and we look forward to them sharing their expertise and skills with their staff and peers.”
The following ARAMARK Higher Education executive chefs, working in colleges, universities, conference centers and preparatory schools, recently received their ProChef Certification:
ProChef I: Certified Culinarians
Phillipe Audax: Thomas More College
Timothy Fox: Cate School
Myron Hudson: LaGrange College
John Lakatosh: Duquesne University
Nancy Mains: The Gunnery School
Joe Smith: Mercer University
Michael Snead: Georgetown University Hotel & Conference Center
ProChef II: Certified Chef de Cuisine
Mathew Babbage: New York University
Paul Baca: University of California-Irvine
Mark Benanchietti: Massachusetts Institute of Technology (MIT)
Joe Burdi: Loyola University of Chicago
Paul Calice: University of North Carolina - Chapel Hill
Denis Callinan: The College of William & Mary
James Consentino: Johnson State College
Patrick Durgan: Portland State University
Ben Hernandez: Baylor University
Gil Junge: University of Minnesota
Bryan Kelly: University of Virginia
Keith Morrison: Southern Region District Executive Chef
Karl Wolak: Millikin University
In order to participate in ProChef Training, each chef had to be accepted into the program by an Application Review Committee. The four-day practical and written exam at the CIA’s Hyde Park, NY, campus was the culmination of a 10-week program that required chefs to complete online course work and spend multiple hours in the kitchen practicing and advancing their skills. Each executive chef was paired with a CIA mentor who provided one-on-one guidance through the entire certification process. Before certification could occur, each candidate was evaluated by members of the CIA's award-winning faculty.
Twenty additional ARAMARK Higher Education chefs are expected to complete Pro Chef Certification later this year.
About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and professional wine studies. As the world’s premier culinary college, the CIA has a network of more than 40,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Michael Chiarello, Cat Cora, Steve Ells, Todd English, Duff Goldman, Sara Moulton, Charlie Palmer, and Roy Yamaguchi. The college has campuses in New York (Hyde Park), California (The CIA at Greystone, St. Helena), and Texas (San Antonio). In addition to its degree and certificate programs, the CIA offers courses for professionals and food enthusiasts. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.
About ARAMARK Higher Education
ARAMARK Higher Education is dedicated to excellence in dining, facility, conference center, and stadium and arena services. ARAMARK enhances the living and learning experience and environment for more than 600 colleges and universities throughout North America. For more information and a list of our services, visit www.aramarkhighered.com.
About ARAMARK
ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. The company is recognized as one of the "World's Most Ethical Companies" by the Ethisphere Institute, as the industry leader in FORTUNE magazine's "World's Most Admired Companies," and as one of America's Largest Private Companies by both FORTUNE and Forbes magazines. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at www.twitter.com/aramarknews.
Contacts:
ARAMARK
Karen Cutler
215-238-4063
cutler-karen@aramark.com
The Culinary Institute of America
Jay Blotcher
845-905-4419
j_blotch@culinary.edu