American Culinary Federation Certified Master Chef Richard Rosendale Wins Bocuse D'or Usa

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, Jerome 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 Menu

Here's a look at Rosendale's winning menu:

Celebration of River & Glen Hookers Cod
-Hookers cod, mousseline with chive and gravlox, savoy cabbage, bouillabaisse jus
-"Brandade" fritter with tomato thyme coulis, olive oil powder, caviar, cucumber
-Saffron potato with leek soubise
-"Twist" of cauliflower gratin, mustard sabayon, lemon confit

D'Artagnan Winter Chicken Preparations
-Slow-cooked chicken, country ham, and cornbread stuffing, winter truffle butter
-"Chicken and Dumplings" with coq au vin au blanco
-Pickled beet with apple puree and Pernod gelee
-Onion ash-rubbed tenderloins with spiced chicken sausage
-Brussels sprouts, tender carrots, West Virginia maple syrup

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