Just how far can you go with a degree from WCCC? How about ranking as one of the top chefs in the United States and being chosen to represent the entire country in a prestigious international culinary competition?
Certified Master Chef Richard Rosendale got his start at WCCC when he earned an associate degree in culinary arts in 1997.
“I started off where the students that are now at WCCC did, sitting in those same chairs, going to those same classrooms, reading the same textbooks, learning from the same great instructors, and I grew up in a small southwestern Pennsylvania town – Uniontown,” said Rosendale.
He continued his classical training in Northern Italy, Germany, Luxembourg, France, Switzerland and some of the finest kitchens in the United States, including apprenticeships with several master chefs.
His training helped him to become the youngest chef to earn a spot on the American Culinary Federation Culinary Team USA and be named the team captain in 2008. He has amassed more than 45 medals in national and international competition, including a very rare perfect score at the international level.
For his contributions to his profession, the American Culinary Federation awarded him its Presidential Medallion and named him the 2005 Chef of the Year.
Referred to as a “new breed of American Chef” by Chef Magazine, Rosendale has been featured on several Food Network TV specials and has cooked for many celebrities and supervised meals for Congress and the President of the United States.
The chef opened two restaurants in Columbus, Ohio, and one, Rosendale’s, was named the best new restaurant in its first year of operation.
In 2009, Rosendale was appointed executive chef of The Greenbrier in White Sulphur Springs, West Virginia. Since then, he has overseen the opening of the resort’s five new restaurants, Greenbrier Farms and also assumed the position of director of food and beverage.
While managing his many responsibilities at the resort, in 2010 Rosendale successfully completed a rigorous 130-hour exam to earn the prestigious master chef credential, the highest level of certification a chef can earn in the United States. With this accomplishment, he joins an elite group of only 67 master chefs in the nation.
2013 could arguably be the most important year of the chef’s career as he qualified to represent the United States in the Bocuse d’Or, a worldwide cooking contest often called the Olympics of the culinary world.
Rosendale’s task in the Bocuse d’Or was to travel to Lyon, France and create meat and fish entrées along with three side dishes incorporating ingredients from a mystery basket. True to his roots, Rosendale incorporated his mother’s cooking and local flavors into his fine dining.
The Rosendale-led team finished seventh in the competition and helped to showcase the United States as one of the major players in the culinary scene for the first time.
Still questioning how far you can go with a degree from WCCC?
“The Bocuse d’Or was something that I always aspired to do and I made it,” said Rosendale. “It just goes to show that if you have the work ethic and the passion, the sky’s the limit.”
Jared Bundy and
Anna Marie Palatella