During the 8th Annual Pebble Beach Food & Wine event at Pebble Beach (Calif.) Resort, Master Chef Richard Rosendale sat down for an interview with Manda Bear of Dep Lifestyle Magazine to discuss the demands of becoming a master chef and career after leaving the Tavern Room at Greenbrier Resort in West Virginia.
B: Why did you choose to participate at the Pebble Beach Food & Wine?
R: What’s not to love about this wonderful culinary event, with a lot of great chefs, somms, industry people, fans, and a great networking event too. Since I was involved with Ment’or and the Bocuse d’Or, on this year’s event, I got to cook along with other top chefs at “The Culinary Olympics, The Ment’ordinner” on Friday and Saturday. Each of us got to cook a dish, and this time, I got to cook the main dish, 48-hour short ribs & steaks were cooked to perfection last night. Plus, look at this stunning view and weather around us here at Pebble Beach, I kind of feel guilty to send my wife the picturesque view photo today.
B: Tell us about the Bocuse d’Or experience.
R: Bocuse d’Or is the most demanding five-hour cooking competition in the world. I was mentored and trained with top chefs from around the country, including chefs Thomas Keller, Daniel Boulud, and Grant Achatz. I was the USA Champion and earned the right to represent the USA in Lyon, France where we cooked against 22 other countries, finishing in the top third of the field. My experience during this competition was filmed and turned into a documentary called THE CONTENDER that will be released sometime in 2015. I had a lot of fun during my time in Lyon, France and a lot of respect for my mentors and competitors. It’s a great honor to represent my country.
B: What have you been doing since you left the Tavern Room at the Greenbrier Resort in West Virginia?
R: I’ve started my company at www.RichRosendale.com where I share some of my favorite recipes, offer cooking classes for other chefs as well as home cooks, and focus of our dinner event planning. I’ve cooked for many high clienteles, celebrities, the Dubai Royal family, foreign dignitaries and supervised meals for U.S. Congress and the President of the United States, where I planned the whole dinner as an experience that would be memorable for them.
Beside my business, I’m currently involved with the CBS TV Show “Recipe Rehab” airing on Saturday mornings on CBS nationwide. Families submit their favorite high-calorie, family-style recipes. Chef Vikki Krinsky and I face off in a head-to-head competition to give the recipes a low-calorie twist, and the family chooses their new favorite. This recipe makeover challenge helps to transform America’s family favorite dish into a healthier meal, approachable, easy to cook, and nutrition dense. We have aired over 70 shows already and counting. I’m glad to have make a difference with the show, just how I would cook for my family.
B: What would you say your style of cooking is?
R: I was influenced at an early age by my Italian and German grandmothers. However, a lot of my style of cooking is heavily influenced by my world traveling experiences. I enjoy lighter food, but with nice flavor profile, I cook just about everything. I teach BBQ class to sous vide technique, from a light dish to a world class competition dish, I’ve done it all.
B: Since you have cooked for some for the royal families, celebrities, and politicians, who is your favorite people to cook for?
R: My favorite people to cook for are for my family, my lovely wife, Laura, and my three kids. Wish they can be here with me right now at Pebble Beach, but maybe next time, when my one year old daughter gets a little older. And I can’t wait to be home to cook for them.
About Chef Rosendale: He is a Certified Master Chef, a distinction earned through the American Culinary Federation. The grueling 130-hour cooking exam held at the Culinary Institute of America has a 90% fail rate and only 67 chefs have ever made it through successfully, Chef Rosendale is the youngest participant to ever pass the exam. The exam is detailed in the book “Soul of a Chef,” which walks readers through the culinary marathon that few dare to take. Chef Rosendale is also the most internationally competitive chef with over 55 international cooking competitions under his belt with plenty more to come.
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