Nicholas Landry Receives Certified Sous Chef Designation from the American Culinary Federation


A press release from the American Culinary Federation about chef Nicholas Landry of Rye Brook, who is the sous chef and lead cook at the Sports House Restaurant at the Westchester Country Club…. after the jump.


FOR IMMEDIATE RELEASE:                                 

October 30, 2008

St. Augustine, Fla., October 30, 2008—Nicholas Landry, of Rye Brook, N.Y., has earned the certified sous chef (CSC) designation from the American Culinary Federation (ACF). Landry is sous chef and lead cook at Sports House Restaurant, Westchester Country Club, Rye, N.Y., and a member of ACF National Chapter.

ACF operates the only comprehensive certification program for chefs in the United States and currently certifies nearly 9,000 professionals worldwide. Candidates for ACF certification must have a high level of work and educational experience, and pass both a written and practical examination. In addition, candidates must complete coursework in food safety, nutrition and supervisory management.

A certified sous chef (CSC) is a chef who supervises a shift or stations in a foodservice operation. A CSC must supervise a minimum of two full-time employees in the preparation of food, and pass a 100-question written exam and a practical exam. During the practical exam, chefs are evaluated on practical skill, proficiency in food safety and sanitation, organization, cooking skills and culinary technique. The exam is two hours and candidates are evaluated on their preparation and presentation of a meal with various vegetables, rice palif, salad, strip steak and fish. Job titles that qualify for this designation include sous chef, banquet chef, garde manger, first cook, a.m. sous chef and p.m. sous chef.

Certified chefs in restaurants, hotels and other foodservice operations demonstrate commitment to quality foodservice and must renew their certification(s) 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.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 21,500 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions. For more information, visit <> .


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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