The Professional Chefs Association offers the required education courses to reach your certification goals. Our courses are completely online. This means you can take our courses where you want and whenever it's convenient. Founders Message Info Center Certified Culinarians Certified Restaurants Click to download Restaurant Certification form Click to download Chefs Certification application                                Certified Corporate Executive Chefs                Brian Osborn            Executive Chef    JTM FoodGroup       Chef Brian has worked in the hospitality industry for over 20 years. His experience includes Resort Hotels, Contract Food Management, as well as Major Chain Restaurants, Food Manufacturing, Food Consulting, Corporate Research and Development and Quality Assurance.   Brian received his Culinary Arts degree from Johnson & Wales University, graduating Summa Cum Laude while working full time in the industry. Chef Brian’s culinary accomplishments have been featured in various trade publications including Restaurants and Institutions and Nations Restaurant News.  Chef Brian is one of the founding members of the Research Chefs Association. He most recently co-authored and published “CulinologyÔ and the Future of Meat Science”. Chef Brian was the first chef to present the concept of CulinologyÔ at the 57th Annual Meat Science Symposium attended by Food Scientists and educators from around the world. Brian currently holds the position of Corporate Executive Chef for JTM FoodGroup located in Harrison, Ohio.     ART GIBSON Corporate Chef Gelson's Market   has been in the food service business since 1969, starting as a dishwasher for his stepfather in an upscale steakhouse in Van Nuys. From there he went on to work in several restaurants of all kinds and secured his first position as Head Chef at the age of 18 at a popular nightclub in North Hollywood. From there Art moved on to work in many establishments and was mentored by some the best in the business. Art's 34 years of "on the job" education has included a vast cross-section of food service. Including Italian, French, Greek, Mexican, BBQ, eclectic, Middle Eastern and American restaurants. Also, he has held Chef positions at Country Clubs, Hotels, Movie Studios, Airlines and Delis. More recently Art has had the opportunity to attend classes at CIA in Napa, regularly attends seminars and conferences to keep up on food trends and styles, and for the past 2 years has attended some of the worlds largest food shows in Europe. Art is a member of the International Association of Culinary Professionals, The Research Chefs Association and the American Culinary Association. Art gives classes for our Chefs at Gelson's, occasionally holds in-store classes for our customers, and gives seminars at the request of the industry. Art's lengthy, well-rounded food service experience has brought Gelson's customers a wide variety original specialty dishes, recipes and programs that can only be found at Gelson's.

Robert Okura, C.E.C, C.F.B.E. The Cheesecake Factory Incorporated   Vice President of Culinary Development/Corporate Executive Chef   Bob Okura has over 25 years of experience in the culinary arts.  He has worked within a variety of operations, ranging from large scale catering companies, exclusive members only clubs, to “silver-service” fine dining rooms and multi-million dollar hotel/casino 4-star resorts.  Bob is an active member of several professional organizations such as the American Culinary Federation, Les Amis d’ Escoffier and the Chaine Des Rotisseurs.  He is also Certified Executive Chef and is currently pursuing the designation of Certified Research Chef by the Research Chefs Association.