We are holding our next ProChef Exam Oct 2-5 and welcome foodservice trade journalists to our Hyde Park, NY, campus to watch this grueling, fascinating process firsthand. It would make for a great article for a foodservice publication.

Why is ProChef Certification important? The dynamic world of foodservice means constant changes: new flavor trends, new cooking styles, new management techniques. ProChef is the best way for top chefs to stay on top. ProChef is an intensive, three-part examination which tests the knowledge of working chefs and rewards their efforts. Students learn about the latest trends in world cuisine, but also about the latest technological advances in managing a restaurant by computer. Even brass-tacks matters like kitchen sanitation, union relations and employee negotiations are reviewed.

ProChef is fast becoming the gold standard for advancement in foodservice. I welcome you to report on this growing force in the industry.

Here are the candidates for the Oct 2-5 ProChef exam:

Industry insiders and top chefs agree that CIA’s ProChef Certification program positively affects the future of American foodservice continuing education.

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