Aramark Collegiate Hospitality Chefs Achieve the Culinary Institute of America's Highest ProChef^® Certification

Nine Aramark Collegiate Hospitality chefs have completed the ProChef® III certification program at The Culinary Institute of America in Hyde Park, New York. The achievement caps a demanding process of study and preparation and is a reflection of each chef's deep commitment to their craft, their teams, and the students and communities they serve every day. 

The ProChef® III is the most advanced non-degree professional certification the Culinary Institute of America offers, evaluating chefs on culinary technique and their command of the financial and operational responsibilities central to running a best-in-class dining program. 

"These nine chefs have invested tremendous time and energy into reaching the top of their profession, and that commitment shows in everything they bring to their teams and their programs," said Barbara Flanagan, President and CEO of Aramark Collegiate Hospitality. “We are proud to have chefs of this caliber representing Aramark Collegiate Hospitality and the colleges and universities we are privileged to serve."

The following chefs earned their ProChef® III certification: 

• Carter Layne, University of Virginia  
• Elizabeth Sudol, University at Albany  
• Gordon Rego, James Madison University  
• Justin Wendt, Grand Valley State University  
• Kyle Freeland, William Paterson University  
• Kyle Hinton, Southeast Region  
• Ryan Whittaker, University of South Carolina  
• Steven Fowler, Arizona State University  
• Todd Lean, Temple University

With their ProChef® III certifications in hand, these chefs return to their programs equipped to drive meaningful culinary improvements, mentor and develop their kitchen teams, and continue delivering the culinary excellence that is central to Aramark Collegiate Hospitality's culture and its commitment to students, clients, and partners. 

Aramark Collegiate Hospitality's partnership with the Culinary Institute of America remains a cornerstone of the division's approach to culinary talent development, providing a nationally recognized pathway for chefs to sharpen their skills and grow as culinary and operational leaders. To learn more about Aramark's commitment to culinary excellence, please visit www.aramark.com/our-services/food-services. 

About The Culinary Institute of America  

Founded in 1946, The Culinary Institute of America is dedicated to developing leaders in food, beverage, and hospitality. The independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies; and master’s degrees in culinary arts, culinary therapeutics, food business, sustainable food systems, and wine and beverage management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services are a valuable resource to industry professionals, and its worldwide network of nearly 60,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.