From Wikipedia, the free encyclopedia - View original article
Richard Rosendale CMC (born in Pennsylvania) is a chef whose classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland, Norway, France and rated kitchens in the United States, including Sous Vide training at the French Laundry, and multiple five-star restaurant stages across the country. His traditional schooling included a six-year apprenticeship under several Certified Master Chefs. He is the current U.S. candidate selected to perform at the international Bocuse d'Or 2013 in France.
Richard Rosendale was the youngest member of ACF Culinary Team USA since the team’s inception, and was one of five chefs who represented the U.S. in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen, beating 32 other nations.
Chef Rosendale trained in several kitchens across the United States and mentored under several Certified Master Chefs including Peter Timmins CMC, Hartmut Handke CMC, as well as worked under Laurence McFadden CMC former Corporate Chef for the Ritz Carlton Organization in Amelia Island.
Rosendale has been featured on several TV Food Network Specials. Rosendale has amassed over 48 national and international medals, including a perfect score at the international level. Rosendale was also awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts and was named the 2005 ACF Chef of the Year. Chef Magazine has referred to him as “A New Breed of American Chefs,” an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef De Cuisine of the Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV The restaurant received several accolades and awards under his direction. His duties there also included assisting in the supervision of a culinary staff of 165 chefs and 2,000 employees. Rosendale is a certified professional ice carver. He has carved pieces ranging from 1 to 50 block creations. During his career, he has also cooked for several celebrities and supervised meals for U.S. Congress and the President of the United States.
In 2006 Rosendale was appointed Team Captain of the 2008 ACF Culinary Olympic Team USA. The team earned three gold medals.
In 2007, at the age of 31 Chef Rosendale opened the restaurant Rosendales in Columbus, Ohio in a newly renovated and historical building in the Short North Arts District. Receiving national, regional and local attention for its modern American cuisine, Rosendales was critically acclaimed, featured in The New York Times magazine, and regionally named Best New Restaurant. Rosendale opened his second operation in Columbus, Details Mini-Bar and Lounge in late 2008. When selected as Executive Chef at the Greenbrier, Richard Rosendale was the youngest to be appointed to the position in the resort's 200 year history.
In September 2009 Rosendale returned to The Greenbrier in White Sulphur Springs, West Virginia, where he was appointed Executive Chef. In 2010, Rosendale attained the top level of U.S. chef certification, the Master Chef Title, following a 130 hour cooking exam covering all aspects of cuisine.
Rosendale was chosen as one of eight US finalists from candidates across the country in the Bocuse d'Or USA semi-finals in 2008. He won $10,000 and the silver medal and was commended for his progressive technique with sous vide.
In January 2012, Chef Rosendale won the gold medal at the Bocuse d'Or USA competition at the Culinary Institute of America in Hyde Park, N.Y. and the selection to represent team USA in the international Bocuse d'Or finals. Rosendale and his commis, Corey Siegel, a 21-year-old senior apprentice at the Greenbrier, will compete at the Bocuse d'Or in France, in January 29 and 30, 2013.
The Greenbrier Resort has built an underground kitchen expressly for the use of Richard Rosendale and his team for the upcoming event at the Bocuse d'Or in Lyon France.