VERONA — Bradford Roberts, of Dolgeville, has earned the certified sous chef designation form the American Culinary Federation.
Roberts, a sous chef at Turning Stone Resort and Casino, is a member of the federation’s Syracuse Chapter.
Candidates for ACF certification must have a high level of work and educational experience, and pass a written and practical examination.
In addition, candidates must complete coursework in food safety, nutrition and supervisory management.
A certified sous chef is a chef who supervises a shift or station in a food service operation. Job titles that qualify for the designation include sous chef, banquet chef, garde manager, first cook, a.m. sous chef and p.m. sous chef. Candidates must pass a written exam and a practical exam, which is two hours and covers required skills. Certified chefs in restaurants, hotels and other food service operations demonstrate commitment to quality food service and must renew their certifications every five years. ACF has awarded more than 20,750 certifications since 1973 and is the only certifier of U.S. master chefs and master pastry chefs.
Roberts has had 13 years of experience in the restaurant, hospitality and food service industry. He has worked for cooperate chains, country clubs, banquet halls, casinos and ski lodges.
He received his culinary education at Southern New Hampshire University, graduating from there in 2000.