Interview with Master Chef Richard Rosendale 8th Annual Pebble Beach Food & Wine
The 8th Annual Pebble Beach Food & Wine event this month, I got to sit down and interview this Master Chef Richard Rosendale at the beautiful Pebble Beach Resorts—The Beach and Tennis club, with the breathtaking view of Stillwater Cove in Pebble Beach. Chef Rosendale looks even younger in person, with a bright smile, and warm personality, greeted me nicely at the Dining Room here. Chef Rosendale 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 being the youngest to ever pass the exam. The Exam is detailed in the book “Soul of a Chef” walking readers through this 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 and there will be many more to come. So having to sit down with chef and photograph him at Pebble Beach Food & Wine, I can only say that it’s a privilege for me to be here.
Why did you choose to participate at the Pebble Beach Food & Wine?
What 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 event, I got to cook along with other top chefs at “The Culinary Olympics, The Ment’or dinner” 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.
Tell us about the BOCUSE D’OR experience?
BOCUSE D’OR is the most demanding five-hour cooking competition in the world; I was mentored and trained with top chefs from round 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 respects for my mentors and competitors. It’s a great honor to represent my country.
What have you been doing, since you left the Tavern Room Greenbrier Resort in West Virginia?
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 plan 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” air on Saturday morning on CBS nationwide—Families submit their favorite high-calorie, family-style recipes, chef Vikki Krinsky and myself 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.
What would you say your style of cooking is?
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.
Since you have cooked for some for the royal families, celebrities, and politicians, who is your favorite people to cook for?
My favorite people to cook for are for my family, my lovely wife Laura and 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.
Thank you chef Richard Rosendale for taking your time from the hectic schedule at cooking for the Ment’Or Dinner at Pebble Beach Food & Wine to sit down with us, all the best to you chef, and we’re looking forward to see you on the road again soon.
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Article by Dep Lifestyle Magazine.