Instilling a ‘Sense of National Pride’ in U.S. Cooking
The Bocuse d’Or in Lyon, France, is held every two years and is the world’s most prestigious and challenging culinary competition. Team USA is hoping to bring home a win in 2013; Chef Rich Rosendale of The Greenbrier in White Sulphur Springs, West Virginia, is the chef captain of the team. Watch Chef Thomas Keller, president of The Bocuse d’Or USA Foundation, and Chef Rosendale talk about the forthcoming Bocuse d’Or USA Tour:
Chef Thomas Keller
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“As president of Bocuse d’Or USA, I have great confidence in this man and this team,” Chef Kelle says of Rosendale. “We’re really proud he’s representing our country.”
The Bocuse d’Or USA is devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of classic cuisine in America. The aim is to build a sustainable community of young American chefs that will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization offers them educational scholarships, internships and access to a Culinary Council of established professionals.
Rosendale won the Bocuse d’Or USA Foundation USA Finals in January, earning a chance to go to Lyon, France, with his commis Corey Siegel. The two are in the midst of a year-long intensive training program to prepare for Bocuse d’Or in Lyon.
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Chef Rich Rosendale
So what training goes into preparing for The Bocuse d’Or in Lyon ? Everything from practicing making different dishes to extreme organization to exercising. “I’ve even hired a personal trainer to kind of help me stay up on my stamina so I don’t get tired or fatigued,” Rosendale said. “The training has been very intense.”
People interested in supporting the foundation and cause can visit the Bocuse d’Or USA Web site and donate.
“We want to make sure there’s a sense of national pride behind this U.S. team, in the same way we all have a national pride it our U.S. Olympic team,” Keller said. “It’s really a time for America to have a significant impact, not only with our restaurants and our chefs, but with our culinary team, as well.”
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genConnect was credentialed press at the 2012 Food & Wine Classic in Aspen, Colo., where we interviewed the top chefs, wine experts and culinary gurus from the event. For more of our video interviews and articles from the 30th Annual Food & Wine Classic, click here.
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