Only the crème de la crème of global chefs get to compete in the Bocuse d’Or Competition in Lyon, France. And in January 2013, Rich Rosendale, head chef of The Greenbriar in White Sulphur Springs, W. Va., will travel to Lyon as the captain of Team USA in this competition. Rosendale and his commis Corey Siegel will compete against great chefs from all around the world. Watch Rosendale talk about preparing for the competition:
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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.
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Rosendale won the Bocuse d’Or USA Foundation U.S. Finals in January, earning a chance to go to the Bocuse d’Or in Lyon in January 2013. He and Siegel are in the midst of a year-long training program for the prestigious event, and are being mentored by the Bocuse d’Or USA Foundation’s Board of Directors, Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, and Team USA coaches Gavin Kaysen (head coach), Grant Achatz, and Gabriel Kreuther.
People interested in supporting the foundation and cause can visit the Bocuse d’Or USA Web site and donate.
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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