Delaware North’s Culinary & Hospitality Council recently brought a group of chef mentors from its Culinary & Hospitality Excellence for Future Success (CHEFS)® program to the Culinary Institute of America (CIA) in Hyde Park, N.Y., for intensive ProChef® I certification exams.
The participating chefs hailed from well-known sports venues, a national park, an urban hotel and Walt Disney World Resort. During the three-day practical exam, held July 22-24, all six chef candidates earned their ProChef I certifications:
- Evan Wargo (Patina 250 in Buffalo)
- Phillip Musch (Shenandoah National Park)
- Sean Barger (Nationwide Arena in Columbus)
- Troy Michalkiewicz (Little Caesars Arena in Detroit)
- Yuhi Fujinaga (Patina Restaurant Group in Orlando)
- Zac Ladubec (Lambeau Field in Green Bay, Wisc.)
“The ProChef certification is a marker of excellence in the culinary field and is recognized for its rigorous standards and comprehensive evaluation of culinary skills,” said Steve Eden, director of Delaware North’s Culinary & Hospitality Council.
There are three levels of ProChef certification, which tests candidates through written and hands-on practical exams. ProChef I covers culinary skills, techniques and kitchen management principles.
“Earning the ProChef I allowed us to revisit the basics of our culinary craft and learn new ways to teach these fundamentals to developing culinarians,” Fujinaga said.
By obtaining this certification as a seasoned chef, the executive chef mentors are more poised to work with future emerging culinarians in the CHEFS program, who also take ProChef I as the outcome of their 12 months of participation in the program.
Cris Vázquez, executive chef at Globe Life Field, joined the group in Hyde Park to assist CIA instructors with administering exams. Vázquez, who is ProChef II certified, worked closely with George Shannon, project manager and chef for CIA Consulting, and Aaron Foglietta, ProChef II-certified CIA instructor, so that he can proctor future exams for Delaware North culinarians.
During the three days of grueling testing, each chef prepared several multicourse menus under significant time constraints in a busy shared kitchen.
They were judged on everything from knife and cutting skills to sauce, stock and soup preparation, to food safety and sanitation, to the use of ingredients, flavors and taste.
Delaware North’s ProChef candidates dedicate countless hours to ProChef exam preparation through self-study and group sessions, as well as in-person mock practicals, which were most recently hosted by Delaware North at the Niagara Falls Culinary Institute near Buffalo and The Edison at Disney Springs in Orlando.
“I am continually impressed by the commitment from Delaware North at both the leadership and individual levels to work with the Culinary Institute of America on ongoing training, professional development and skill validation,” Shannon said.
Delaware North CEOs Jerry Jacobs Jr., Lou Jacobs and Charlie Jacobs shared a congratulatory letter to the most recent group to earn ProChef I certifications. An excerpt is below.
On behalf of the entire leadership team at Delaware North, congratulations to each of you for completing the CIA ProChef 1 certification. This is a remarkable achievement that showcases your passion and commitment to excellence in the culinary arts.
Completing this certification is a testament to your culinary expertise and to your perseverance and willingness to push the boundaries of creativity and innovation. We are proud to have you leading our culinary teams and are excited to see how your skills will continue to elevate our culinary offerings and delight those we serve.
Main photo caption: Six Delaware North chef mentors last month earned ProChef I certifications from the Culinary Institute of America (CIA). Pictured after a successful three-day exam at the CIA’s flagship campus in Hyde Park, N.Y., are (back row, left to right) ProChef I candidates and executive chefs Phillip Musch, Troy Michalkiewicz, Sean Barger and Evan Wargo. Pictured in the front row, left to right, are Patrick Callery, culinary analyst; Zac Ladubec, executive chef and ProChef I candidate; Cris Vázquez, ProChef II and exam judge; Yuhi Fujinaga, ProChef I candidate and culinary director; and Steve Eden, director of the Culinary & Hospitality Council.