Chef Richard Rosendale Takes On the Bocuse d'Or Feature on Newsweek
It was considered the War Room. Located behind 30-ton blast doors in a fallout shelter—built for Congress in the late 1950s and nicknamed “The Last Resort”—its walls are papered with plans, diagrams, and calendars that painstakingly plot out the minutes ’til the Big Day. Across the hall is a replica of the battle site, stocked with high-tech equipment and laid out inch-by-inch to resemble what he’ll find when he touches down on French soil. The mission is the Bocuse d'Or, the most prestigious cooking competition in the world and the American Team has never been considered a threat, but this time it would be different.