Richard Rosendale facts for kids
Richard Rosendale is a famous American chef. He was chosen to represent the U.S. at a big international cooking contest called the Bocuse d'Or in France in 2013.
Chef's Journey
Richard Rosendale became the youngest member of the ACF Culinary Team USA. This team represents the United States in cooking competitions. In 2004, he was one of five chefs who went to the World Culinary Olympics in Erfurt, Germany. His team was ranked number one in the world for the "hot kitchen" part of the competition. They beat 32 other countries!
Chef Rosendale learned his skills in many kitchens across the U.S. He trained with several top chefs, including Peter Timmins and Hartmut Handke. He also worked with Laurence McFadden, who was a head chef for the Ritz-Carlton hotels.
Richard Rosendale has been on several TV shows, including specials on Food Network. He has won more than 48 national and international medals for his cooking. He even got a perfect score in one international competition. The American Culinary Federation gave him a special award called the Presidential Medallion. This was for his great work in cooking. In 2005, he was named the ACF Chef of the Year.
Chef Magazine called him "A New Breed of American Chefs." This means he combines ideas from different generations of chefs. He used to be the Chef De Cuisine at the Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. Under his leadership, the restaurant won many awards. He also helped manage 165 chefs and 2,000 other employees there.
Ice Carving and Special Guests
Richard Rosendale is also a certified professional ice carver. He has created amazing ice sculptures, from small ones to huge pieces made from 50 blocks of ice. During his career, he has cooked for many famous people. He has also overseen meals for the U.S. Congress and the President of the United States.
In 2006, Chef Rosendale was chosen to be the Team Captain for the 2008 ACF Culinary Olympic Team USA. His team won three gold medals in that competition.
Opening Restaurants
In 2007, Rosendale opened his own restaurant called Rosendales in Columbus, Ohio. It was in a newly fixed-up old building in the Short North Arts District. His restaurant became very popular for its modern American cuisine. It was even featured in The New York Times Magazine and named Best New Restaurant in the region. In late 2008, he opened another place in Columbus called Details Mini-Bar and Lounge.
When Richard Rosendale became the Executive Chef at The Greenbrier, he was the youngest person to ever hold that position in the resort's 200-year history.
In September 2009, Rosendale went back to The Greenbrier in White Sulphur Springs, West Virginia, as the Executive Chef. In 2010, he earned the highest level of chef certification in the U.S. This is called the Master Chef Title. To get it, he had to pass a very long 130-hour cooking exam that covered all parts of cooking.
Richard Rosendale was also one of the chefs on the TV show Recipe Rehab.
In February 2019, Richard Rosendale started a new business called Rosendale Events. It is a company in Atlanta that plans and caters events.
Bocuse d'Or Competition
In 2008, Rosendale was one of eight chefs chosen to compete in the Bocuse d'Or USA semi-finals. He won $10,000 and a silver medal. He was praised for his modern cooking style, especially using a technique called sous vide.
In January 2012, Chef Rosendale won the gold medal at the Bocuse d'Or USA competition. This event took place at the Culinary Institute of America in Hyde Park, N.Y.. Winning this meant he would represent Team USA in the international Bocuse d'Or finals. Rosendale and his assistant, Corey Siegel, competed in Lyon, France, on January 29 and 30, 2013. Corey Siegel was a 21-year-old apprentice from The Greenbrier.
The Greenbrier Resort even built a special underground kitchen just for Richard Rosendale and his team. This kitchen was used to help them prepare for the Bocuse d'Or event in Lyon, France.
