The Greenbrier resort in White Sulphur Springs, WV, announces that its Executive Chef, Richard Rosendale, has been named one of four finalists for the prestigious Bocuse d’Or USA National Competition. On January 28-29, 2012, the four will vie for the chance to represent America at the 2013 Bocuse d’Or World Cuisine Contest.
But not before he makes a quick pit stop at Studio 1-A at Rockefeller Center to appear on The TODAY Show. Chef Rosendale will appear on the January 26 broadcast of the show during the 9 AM hour, featuring two of The Greenbrier’s classic dishes.
Rosendale will then travel to the Culinary Institute of America’s Hyde Park campus for the Bocuse d’Or USA competition. Star chefs Thomas Keller, Daniel Boulud, Jerome Bocuse and the Bocuse d’Or USA Foundation Board of Directors, selected the finalists from a group of top chefs from around the country. The winning team, which consists of one chef and one commis assistant, will go on to compete with teams from 24 countries in theBocuse d’Or World Cuisine Contest in Lyon, France.
“I am eagerly awaiting the opportunity to represent The Greenbrier and showcase my skills in the Bocuse d’ OR USA Competition taking place on Sunday January 29 at the Culinary Institute of America in New York,” says Chef Rosendale. “If I win, then I will have the opportunity to represent the United States in the Legendary Bocuse d’Or International event widely known as the “Olympics of Cooking” taking place in France in 2013. It has been my dream for many years and I am very grateful to have this opportunity. I also want to thank The Greenbrier and Mr. Justice who have supported me here at the hotel in my efforts to become the United States Candidate. It truly is a Chef’s dream.”
A native of Pennsylvania, Rosendale is a Certified Master Chef and the youngest ever member of the American Culinary Foundation (ACF) Culinary Team USA. He has represented the US at the World Culinary Olympics in both 2004 and 2008, when he was team captain of Team USA, winning three gold medals and one silver.
Also in 2008, Rosendale won the silver medal at the Bocuse d’Or USA semi-finals. Rosendale has trained in Northern Italy, Germany, Luxembourg, Switzerland, France, Norway and throughout the United States, including a sous vide training at TheFrench Laundry and multiple five-star restaurant stages across the country. His schooling included a six-year apprenticeship under several Certified Master Chefs and The Greenbrier’s renowned Culinary Apprenticeship Program.
The ACF has awarded Rosendale the Presidential Medallion for his contributions to the Culinary Arts and named him the 2005 Chef of the Year.
Chef Magazine featured him in “A New Breed of American Chefs.” Also a certified professional ice carver, Rosendale has carved pieces ranging from 1 to 50 blocks. During his career, he has cooked for numerous celebrities, supervised meals for U.S. Congress and The President of the United States, and appeared on Food Network specials.
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