Show 150, December 12, 2015: Chef Richard Rosendale, Bocuse d’Or Team USA 2013

Richard Rosendale of the Greenbrier Resort in Sulphur Springs West VirginiaThey always do it B-I-G in Las Vegas. What’s billed as the culinary event of the year, Ultimo – A Weekend of Excellence, hosted by The Venetian and The Palazzo, will take culinary extravagance to new levels, December 17th through the 20th. The highlight of the festivities will be the competition to select Team USA representing the United States in the prestigious Bocuse d’Or international cooking competition in Lyon, France in early 2017.

This is the Olympics of the culinary arts. Chef Richard Rosendale (Richard Rosendale Collective) is our guest. He is on the Chef Jury on Dec. 17th in Las Vegas and led Team USA at the Bocuse d’Or in 2013.

The Team USA 2017 finalist chefs are Gerald Ford, Executive Sous Chef, Westchester County Country Club, NY; Brian Lockwood, Chef de Cuisine, The NoMad, NY; Angus McIntosh, Sous Chef, The Broadmoor, CO; and Mathew Peters, Executive Sous Chef, Per Se, NY.

This competition event, modeled after the world famous Bocuse d’Or, concludes with an esteemed chef panel who judge each of the four candidates’ presentations. Guests will be treated to a spectacular display of culinary skill and artistry during the intense 4 hour and 35 minute competition. Each candidate prepares a stunning meat platter showcasing Kurobuta Pork provided by Snake River Farms and a fish dish featuring the Norwegian Seafood Council’s Fjord Trout.

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