The Bocuse d’Or World Competition
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Rosendale will represent the United States in the Bocuse d’Or
On January 29, 2012 at The Culinary Institute of America, the Bocuse d'Or USA Foundation held the USA Finals to determine who will go to Lyon in 2013 as the USA team. Chef Richard Rosendale of The Greenbrier in White Sulphur Springs, West Virginia, won the competition with his dazzling presentation and meticulous preparation – impressing judges with his River and Glen Hooker's Cod dish and platter of D'Artagnan Winter Chicken Preparations. Chef Rosendale will be joined in Lyon by his commis Corey Siegel and the two immediately began a year-long intensive training program to prepare for Bocuse d'Or in Lyon – the world's most prestigious and challenging culinary competition. Chef Rosendale, a Certified Master Chef (CMC) has competed in over 40 international culinary competitions and is the Executive Chef and Director of Food and Beverage at the Greenbrier.
Chef Rosendale will be supported by an extraordinary team of Chefs, including Gavin Kaysen, Gabriel Kreuther, Grant Achatz, Jerome Bocuse, Daniel Boulud, and Thomas Keller.
Richard’s goal is to obtain gold at the Bocuse d’Or Lyon! No American has ever placed higher than 6th place in the event. The cost of train is very expensive, and Richard is asking for your support to help cover the cost of his intense training and preparation for the Bocuse d'Or in 2012.
Richard is seeking contributions left up to your discretion, and in return you will be a member of the "Quest for Lyon Academy". You will receive e-mail updates on the progress and news, as well as future events. As a special gift, all contributions over $100 will receive a signed cookbook.
© 2013 RichardRosendale.com