Certification recognizes culinary education and professional expertise.
Pruden earned the distinction through a two-year process that included a written test, demonstrating knowledge of sanitation, nutrition and personnel supervision, and compiling employment experience. Recertification every five years requires continuing culinary education, plus updated sanitation, nutrition and supervision classes every 10 years. Pruden has been employed by the University of Richmond 22 years. Previously he worked for Hyatt hotels in Richmond and Cherry Hill, N.J., where he trained with European chefs.