Aramark Celebrates Culture of Culinary Excellence and the Latest Culinarians to Graduate with ProChef Certification

Published: 2024-08-15 11:40:17 ET ARMK

In the bustling kitchens across the country, Aramark graduates of The Culinary Institute of America's (CIA) ProChef Certification program shine brightly. Aramark's newest class of 60 ProChef graduates work in diverse settings, including universities, sports venues, workplaces, destinations, and hospitals and have achieved various levels of certification, showcasing their dedication to culinary excellence.

The ProChef certification program is a comprehensive professional development and culinary proficiency program that offers hands-on skill validation and recognizes professional achievement. It aims to provide chefs with the knowledge and credentials needed to advance their careers. Certification acknowledges proficiency in culinary arts, personnel management, and financial administration at three levels, each supporting a specific stage in a chef's career. ProChef certification from the CIA is considered one of the most prestigious achievements in the culinary world.

'The accomplishments of these chefs are a testament to the rigorous training and comprehensive skill development provided by the ProChef program, which empowers them to elevate their craft and make significant contributions to the people they serve every day,' said Marc Bruno, Chief Operating Officer, U.S. Food & Facilities at Aramark. 'Aramark emphasizes a culture of culinary excellence, and we are incredibly proud to celebrate this class of culinarians who recently graduated from this prestigious program.'

The following Aramark chefs recently earned their ProChef certification:

Aramark Collegiate Hospitality chefs who received ProChef III certification, the top level of certification:

Andrew Bergholtz - Northeast Region

Bryan Slattery - Campbell University

David Hughes - Western Carolina University

James Todaro - Georgian Court University

Joseph Wangerow - James Madison University

Michael Brainard - University of Mississippi

Vivian Byrd - Mercer University

Aramark Sports + Entertainment chefs who received their ProChef Level II certification:

Arthur Martinez - Frost Bank Center

Bernard Foster - Anaheim Convention Center

Christopher Revercomb - Paycor Stadium

Ed Pratscher - Morton Abortorium

Gabor Kovats - PNC Park

James Wolf - University of Tennessee Athletics

Joe Seitz - Citizens Bank Park

Jon Dornbusch - Walter E. Washington Convention Center

Kevin Ramkissoon - Richmond Convention Center

Logan Baker - Minute Maid Park

Michael Chandler - Mechanics Bank Arena

Monica Banker - University of South Carolina Athletics

Natalie Weber - Lincoln Financial Field

Nova Hardy - Phoenix Convention Center

Parker Riemann - Cleveland Browns Stadium

Sean Capsticks - Canadian Tire Centre

Shaun Miller - MGM Grand Gardens

Shelby Britton - Empower Field at Mile High

LifeWorks chefs who received their ProChef Level II certification:

Brenda Granados - Capital One Plano

James Couch - Capital One Tysons

Nick Flores - Capital One Tysons

Aramark Destinations had one chef achieve ProChef Level II certification:

Nicholas Walsh - Zephyr Cove Resort

Through Aramark's partnership with EcoLab and Lobster Ink, the following chefs earned their ProChef I certification through online classes:

Aramark Collegiate Hospitality

Angel Hernandez Aguilar - Wilkes University

Annalease Johnson - Lawrence Technological University

Beatrice Aponte - University of Massachusetts Lowell

Benjamin Jablonski - Grand Valley State University

Carrie Pulido - St. Thomas Aquinas College

Dawn Stukel - Saint Peter's University

Haisha Cintron - University of Massachusetts Lowell

Hutchinson Montez - Wayne State University

Katlin Tapia-Rosales - Eastern Kentucky University

Kyle Freeland - Saint Elizabeth University

Pasquale Stile - Saint Peter's University

Aramark Healthcare+

Alan Frederick - Houston Methodist

Brad Mauger - Jefferson Healthcare

Carlos Becerra - Swedish American Hospital

Christian Bravo - Houston Methodist

Christopher Spaulding - Aramark Healthcare+ Culinary Director

Colin Gill - Houston Methodist

Darren McDaniel - University Medical Center

Erik Janszen - Houston Methodist

Ernest Martinez - Houston Methodist

Hope Clark - St. Lukes Hospital

John Vu - Houston Methodist

Juventino Florian - Houston Methodist

Luis Coreas Claros - Houston Methodist

Luis Morales - Houston Methodist

Matthew Apice - Bryn Mawr Rehabilitation

Matthew Melone - St. Lukes Hospital

Mike Orawsky - Einstein Medical Center

Orazio Mario Cascone - Jefferson Healthcare

Phillip Martin Frazier - Thomas Jefferson University Hospital

Scott Parker - Aramark Healthcare+ Vice President of Operations

To learn more about Aramark's commitment to culinary excellence, please visit https://www.aramark.com/our-services/food-services.