PHILADELPHIA, PA -- Aramark (NYSE: ARMK), a global leader in food, facilities management and uniforms, is pleased to announce the graduation of 18 chefs from the distinguished ProChef® Certification program at The Culinary Institute of America. These Aramark chefs create the menus for and serve colleges, universities and preparatory schools across the United States and Canada, and join the 250 Aramark chefs who have already received their ProChef certification.
“These chefs are dedicated to honing their craft. The CIA’s ProChef Certification gives them a way to benchmark their accomplishments,” says Certified Master Chef Brad Barnes, director of CIA Consulting and Industry Programs. “We applaud Aramark for continuing its commitment to chefs, food, and our profession.”
The CIA ProChef Certification is a three-tiered, comprehensive professional development and culinary proficiency program which measures core culinary, managerial and financial acumen, including a chef's skill in flavor development, proper cooking methods, dish profile authenticity, plating, use of ingredients and sanitation.
“We are proud to collaborate with The Culinary Institute of America, and we applaud our chefs on this prominent achievement,” said Annette Gray, Lead Chef, Culinary & Innovation Aramark. “These chefs will use what they’ve learned to improve culinary operations and provide training to their staff, so they can deliver on Aramark’s mission of enriching and nourishing the lives of our students, customers, clients and consumers.”
The ProChef Certification program was created by the CIA to provide hands-on skill validation, recognize professional achievement and give knowledge and credentials to advance chefs’ careers. Certification from the CIA provides the ultimate stamp of approval in the culinary world.
The following Aramark chefs received their ProChef I, ProChef II or ProChef III Certification over the past year:
ProChef Level I:
ProChef Level II:
ProChef Level III:
December 14, 2017 - These chefs will use what they’ve learned to improve culinary operations and provide training to their staff, so they can deliver on our mission of enriching and nourishing the lives of our students, customers, clients and consumers.