For years, Patric Valconcelos watched professional chefs at work, hoping to one day step up and join their ranks. This spring, the 33-year-old Central Falls resident turned that hope into reality by officially becoming an American Culinary Federation Certified Sous Chef.

It was the culmination of an intense credentialing process that he began preparing for last November, driven by a lifelong passion for cooking and a desire to take his skills to the next level. Earning the certification requires at least ten years of industry experience, 30 hours of specialized training, and passing both a written and a practical exam.

Valconcelos, who currently works as a sous chef at Jacky’s Galaxie & Sushi Bar at Bally’s Twin River Lincoln Casino Resort, passed the grueling practical portion in mid-April and followed it up with a successful written test later in the month.

"It was a relief," he told CCRI News of learning he received the certification. "I was a little nervous, because a lot of the things I practiced were harder with people watching. I’m just so happy that I got it done".

Valconcelos largely credited his success to the support he found at the Community College of Rhode Island. He attended CCRI over a decade ago to study law enforcement but now is back on campus to pursue his true passion in the kitchen.

When the college launched its Culinary Arts Program last September, it offered exactly the opportunity he needed to translate his ambition into reality.

“It’s such a great program, such a great opportunity,” Valconcelos said. “Very accessible, very affordable. It’s a state-of-the-art kitchen with some of the best equipment.”

While Valconcelos had always been inspired by the culinary world, he admitted that taking this leap required a boost in self-assurance.

"I knew one day that I wanted to get involved, it was just more of a confidence thing, finding the right mentors and people to push you," he said.

He found that mentorship in Assistant Professor Ken Watt, head of CCRI’s Culinary Arts program and President of the ACF Rhode Island Chapter.

“CCRI and Chef Ken, I’m so grateful for them because I couldn’t have done it without them,” he said. “Chef Ken is my coach and mentor. I’ve known him for about 10 years. We have such a great relationship.”

Along with Chef Daniel Van Etten, Executive Chef at the VA Boston Healthcare System, Watt guided Valconcelos through the rigorous preparation required for the exam. To get ready for the practical test at Johnson & Wales University, Valconcelos and Chef Watt ran through his menu numerous times.

Over two intense hours, Valconcelos had to demonstrate precise knife skills, minimize food waste, and execute a complex meal from scratch.

“There’s a lot of techniques you have to learn,” Valconcelos said. “It was very challenging to have to do in a couple hours.”

His menu featured a pan-seared New York strip steak cooked medium-rare with a classical pan jus, herbed rice pilaf, and roasted oblique-cut baby carrots; a watermelon radish, orange, and goat cheese salad featuring whole leaf greens, toasted walnuts, and an emulsified vinaigrette; and a poached branzino fillet in court-bouillon finished with a classical suprême sauce. He also completed classical supporting preparations of tomato concassé and matignon vegetables.

Valconcelos acknowledged that without those practice runs, the sheer number of high-level techniques required in such a short window would have been overwhelming.

Now equipped with his new credential, Valconcelos is considering his next steps in the industry. Inspired by the guidance he received at CCRI, he hopes to keep growing in his career and perhaps even channel his mentor by teaching the next generation of chefs.

Looking back on the months of rigorous preparation and the intense pressure of the exam, Valconcelos still is processing what he accomplished.

"It’s something I had to dedicate myself to a year ago,” he said. “It’s just a dream come true. It’s still settling in".