Indian Harvest’s Corporate Chef Earns ACF Certification

Jason Ziobrowski becomes a Certified Executive Chef (CEC) through the oldest and most comprehensive chef-certification program in the nation.

BEMIDJI, MINN., February 10, 2011 – Jason Ziobrowski, corporate chef for the East Coast for Indian Harvest, an industry leader in supplying distinctive and heirloom grains, beans, legumes and blends to foodservice, has earned certification as an executive chef through the American Culinary Federation, Inc., based in St. Augustine, Fla.

ACF’s executive-chef certification identifies chefs who have demonstrated a level of culinary competence and expertise through their education, work experience, culinary knowledge and skills consistent with the executive-chef level. Additionally, candidates must pass a written exam and a multiplatform practical (cooking) exam.

A native of Long Island, New York, Ziobrowski graduated from Johnson & Wales University’s College of Culinary Arts in Providence, R.I., in 2001. His career has included executive-level culinary and F&B positions at fine restaurants and foodservice manufacturers and suppliers nationwide. He joined Indian Harvest as corporate chef for the East Coast in January 2009. In this role, Ziobrowski works personally with customers to help them capitalize on the singular qualities of Indian Harvest products to increase sales by heightening the dining experience. His recipe development melds forecasted menu trends with prevailing customer demand and seasonal and regional ingredients.

For culinary support for and recipes featuring Indian Harvest’s wide variety of specialty grains, beans, legumes and blends, visit or call (800) 346-7032. For more information on the talented chefs who make up Indian Harvest’s culinary team, visit the Web site and click “Our Chefs” in the Culinary Solutions Center.

About Indian Harvest
Indian Harvest Specialtifoods, Inc., headquartered in northern Minnesota, is a foremost U.S. producer and procurer of some of the world’s most distinctive varieties of grains, beans and legumes for foodservice. The company’s dedication to discovering and promoting lesser-known, heirloom grains and seeds is deep-rooted in its 31-year heritage of providing chef-driven menu inspiration and solutions to an evolving restaurant industry. For more information, visit


Jason Ziobrowski, CEC (high-resolution image available)

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