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 Photo credit: Bonjwing Lee  Photo credit: Bonjwing Lee Press ReleaseACF Certified Master Chef® Richard Rosendale Wins Bocuse d’Or USARosendale and his commis Corey Siegel, CC®, advance to international competition in France in January 2013; ACF chef William Bradley takes home bronze. St. Augustine, Fla., January 30, 2012—The competition at The Culinary Institute of America (CIA) in Hyde Park, N.Y., was fierce over the weekend as four finalists from across the United States competed in the Bocuse d’Or USA competition. In the end, ACF Certified Master Chef® Richard Rosendale, executive chef at The Greenbrier in White Sulphur Springs, W.Va., took home first place and the right to represent America on the world stage at the 2013 Bocuse d’Or World Cuisine Contest in Lyon, France. Rosendale, an ACF national member, was joined by his commis Corey Siegel, CC®, a member of ACF of Greater Buffalo New York. Siegel graduated from the CIA in 2010 with an associate degree and is currently an apprentice at The Greenbrier. In 2010, Siegel was named ACF Northeast Region Student Chef of the Year. In addition, William Bradley, a chef-instructor at Le Cordon Bleu College of Culinary Arts in Boston, Cambridge, Mass., and a member of ACF Epicurean Club of Boston, took home a bronze medal and third place. “It is something that has been a dream of mine for a long time,” Rosendale said. “Advancing in tryouts Sunday was a blend of a sense of accomplishment and general excitement. That is ultimately why I got into this to begin with. I want to go to France, and I want to compete successfully. I want to do what no American has ever done—to stand on that podium and bring home the gold medal.” The USA finals took place Jan. 29. Finalists had five and a half hours to prepare two protein platters—one featuring River & Glen Hookers cod and one using D’Artagnan chicken—and three intricate garnishes. As the winner, Rosendale will spend the next year training with Grant Achatz, Jérôme Bocuse, Daniel Boulud, Gabriel Kreuther and Thomas Keller, HHOF, an ACF national member, for the biennial international competition that was created by Paul Bocuse in 1987. No American has ever placed better than sixth. “ACF is proud that two of the four finalists—Richard Rosendale and William Bradley—are ACF members. I, along with everyone else in the crowd, found their culinary talent, creativity and professionalism inspiring,” said Michael Ty, CEC, AAC, ACF national president. “Richard Rosendale is the perfect example of a chef who has grown and developed with ACF. He completed our apprenticeship program, served as a member and team captain of ACF Culinary Team USA in 2004 and 2008, won the title of U.S.A.’s Chef of the Year™ in 2005 and, most recently, earned the highest distinction of ACF Certified Master Chef®, a title held by only 65 others in the nation. We know he will do extremely well in France. The entire Federation is rooting for him and Corey.” On the MenuHere’s a look at Rosendale’s winning menu:
Born in Pennsylvania, Rosendale’s classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs®. Rosendale worked as chef de cuisine at Tavern Room Restaurant at The Greenbrier, and as chef/owner of Rosendale’s, Columbus, Ohio, before returning to The Greenbrier in 2009 as executive chef. He is an avid competitor who has appeared on several Food Network specials and has amassed more than 45 national and international medals, including a rare perfect score at the international level. In 2004, he was a member of ACF Culinary Team USA, which ranked No. 1 in the world in the hot kitchen at the Internationale Kochkunst Ausstellung (IKA), known as the “culinary Olympics,” in Erfurt, Germany. In 2008, he served as captain of the team that brought home three gold medals and one silver medal and placed seventh overall in the world. The same year, he won a silver medal and Best Technique with Sous Vide Award in the Bocuse d’Or USA competition held in Lake Buena Vista, Fla. In 2005, he was named U.S.A.’s Chef of the Year™. To learn more about his career, visit www.rosendales.com. For more information on the Bocuse d’Or USA Foundation, visit www.bocusedorusa.org. Follow the conversation on Twitter at #bocuseusa2012. About the American Culinary FederationThe American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning more than 210 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef® designation the only culinary credential accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.Facebook.com/ACFChefs and on Twitter @ACFChefs. # # # Download high-res photos, courtesy of the Bocuse d’Or USA Foundation, here. Please credit “Bonjwing Lee.” Contact: Patricia Carroll Leah Craig |
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