Chef Paul Bocuse, the inspiration behind the Bocuse d’Or competition, was able to participate via telephone from his home in Lyon. And when he told the rapt audience he sincerely hopes an American wins the international title in 2013, the crowd of patriotic foodies began spontaneously chanting “USA! USA!”
Gentlemen…Start Your Ovens! It is an incredibly intense five hours and 30 minutes from when competitors start their ovens until they present their creations to the panel of judges. This year, Richard Rosendale, executive chef of The Greenbrier in Sulphur Springs, WV; Bill Bradley ’89, chef-instructor
judges and participants celebrate
at Le Cordon Bleu in Southboro, MA; Danny Cerqueda, executive sous chef at The Carolina Country Club in Raleigh, NC; and Jeffrey Lizotte, chef de cuisine at ON20 in Hartford, CT, brought their “A” game to the competition. The chefs were required to do a cod and a chicken dish. As the clock ticked down and each of the four chefs brought their platters out for inspection, the crowd alternated between frenzied shouts and awestruck silence. All the competitors epitomized the Bocuse d’Or standard of excellence, but it was Certified Master Chef Richard Rosendale who wowed the judges with his River and Glen Hookers Cod and D’Artagnan Winter Chicken. Senior Director of Continuing Education Brad Barnes ’87 may have said it best when speaking of
boulud and keller evaluate
winning plate
Richard’s winning chicken platter. “Rich was technically incredible. When you look at the number of components and flexibility, you realize he exemplified the organizational skills of a true professional,” Chef
Commis Compete
Barnes explained. “His chicken dish construction was only one example
On the CIA campus the
of his innovation and creativity. He built that component of the dish in a
day before the Bocuse
modified Mr. Potato Head by layering the forcemeat and chicken breast
d’Or competition, four
and then cooking the mold sous-vide. Once out of the mold, he dropped
young chefs vied for
it into the deep fryer to crisp the skin and then served the perfectly
$10,000 to cover travel
striped halves on a spiked holder.”
and lodging for a three-
That brilliant execution by Richard Rosendale and his commis Corey Siegel ’10, currently junior apprentice at The Greenbrier, earned them an opportunity of a lifetime. They will spend the coming months preparing to compete against chefs from 23 countries next January in Lyon. Richard will be mentored by the Bocuse d’Or USA Board of Directors, including Chefs Daniel Boulud, Thomas Keller, and Jerome Bocuse, as well as Team USA coaches Gavin Kaysen, Grant Achatz, and Gabriel Kreuther.
month apprenticeship at a restaurant in France. Each prepared Poulet au Vinaigre. The competitors were Sonny Acosta, cook at Alan Wong’s in Honolulu, HI; Sam Benson, sous chef at Café Boulud in New York City;
When asked what differentiates him from past Bocuse d’Or competitors,
Tristan Aitchison, sous
Chef Rosendale replied, “The one thing that I bring to the table that
chef at Providence in Los
probably makes the synergy kind of click is the excessive competition
Angeles, CA; and Rose
experience that I have.” We are all hoping that experience helps him
Weiss, culinary extern at
handle what awaits him in Lyon. There, the crowds will be bigger,
Gramercy Tavern in New
the competition will be more intense, and winning will require an
York City. Congratulations
exactitude of execution that is unsurpassed. But if Paul Bocuse’s wishes
to Rose, who won in part
come true, our team will medal and we will all be shouting “USA!
for her terrific command of
USA!” come next January!
her kitchen.
mise en place no.60, June 2012
commis rose weiss shows poise and skill
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