ROSENDALE WINS 2012
BOCUSE D’OR USA
Richard Rosendale, CMC, executive chef at The Greenbrier, White
Sulphur Springs, W.Va., won the gold medal Jan. 29 in the finals of
the Bocuse d’Or USA at The Culinary Institute of America, Hyde Park,
N. Y. Rosendale and commis Corey Siegel, CC, an apprentice at The
Greenbrier, will compete in the international Bocuse d’Or competition in
January 2013 in Lyon, France.
Jeffrey Lizotte, chef de cuisine at Restaurant ON20, Hartford, Conn.,
earned silver, and William Bradley, a chef-instructor at Le Cordon
Bleu College of Culinary Arts, Cambridge, Mass., took bronze. Danny
Cerqueda, executive sous chef at Carolina Country Club, Raleigh,
N.C., placed fourth. Each competitor and commis had five-and-a-half
hours to prepare two platters, one using River & Glen Hookers cod
and the other, D’Artagnan chicken.
Rosendale and Siegel will train for the 2013 Bocuse d’Or with
coaches Grant Achatz , executive chef, Alinea, Chicago; Gavin Kaysen
(head coach), executive chef, Café Boulud, New York; and Gabriel
Kreuther, executive chef, The Modern, New York. Follow Rosendale
on Twitter for regular updates, @RosendaleCMC.
Rose Weiss, a student at the International Culinary Center and an
extern at Gramercy Tavern, New York, won the first ever Bocuse d’Or
USA Commis Competition Jan. 28 at The Culinary Institute of America
with her interpretation of the classic poulet au vinaigre. The competition
was created by the Bocuse d’Or USA Foundation’s board of directors to
help identify an American rising star in the field of competitive cooking.
Weiss will receive a three-month paid apprenticeship at a three-star
Michelin restaurant of her choice in France.
KRAFT CHEFS PREDICT
12 TRENDS FOR 2012
Chefs at the Kraft Culinary Centre, Glenview, Ill., have released their top
12 trend predications for 2012.
allows a unique interaction with the diner
county-fair favorites and carnival fare on menus
concepts that focus on one element
CASUALIZATION OF MENUS
encouraging experimentation through small-bites offerings
adding dishes and paying attention to flavor
dine and shop
FOODS AS EXPERIENCE
delivering memorable food events
pulling from all global cuisines to see what works
familiar, but with a cultural twist
premium finishing varieties and artisanal presentation
new ingredients drive more exotic flavor combinations
HEALTHIER KIDS MENU
more balance, more better-for-you options
In addition, the chefs offered these unusual flavor combinations and
ingredients for dessert menus: chocolate/polenta; pungent cheeses;
chocolate/olive oil/champagne; cheesecake/stout beer chaser; boba
tapioca; and lemon/white chocolate/lavender.
And the next breakout cuisine? Indian—its mastery of spice combinations
will intrigue diners when they discover authentic Indian cookery.
PHOTO CREDIT: Bonjwing Lee
For more information about the trend predications, visit