Commis: Corey Siegel, The Greenbrier, Culinary Apprentice
ABOUT RICHARD ROSENDALE
Born in Pennsylvania, Chef Rosendale’s classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland, Norway and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs as well as two years in pastries. Currently he is the Executive Chef and Director of Food & Beverage at prestigious resort, The Greenbrier, in White Sulphur Springs, West Virginia.
Chef Rosendale was the youngest member of ACF Culinary Team USA since the team’s inception, and was one of only five chefs who represented the United States in the 2004 International IKA Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen, beating 32 countries. In 2006, Chef Rosendale was appointed Captain for the 2008 team that went on to earn three gold medals. Chef Rosendale has earned over 45 national and international medals in cooking competitions, including a very rare perfect score at the international level.
In 2010 Chef Rosendale attained the highest level of certification a chef can receive in the United States, the prestigious Certified Master Chef Title. This included a rigorous 130 hour cooking exam covering all aspects of cuisine at the Culinary Institute of America in New York. In January 2012, Chef Rosendale competed in and won the Bocuse d’Or USA Finals at The Culinary Institute of America in Hyde Park, New York.
ABOUT COREY SIEGEL
Corey Siegel was born in Schenectady, NY and began cooking at age 14. He developed a deep passion for the culinary arts and attended The Culinary Institute of America. Following his graduation, Corey worked at the Park Country Club in Buffalo, NY and the Westchester Country Club in Rye, NY. He joined the team at The Greenbrier in West Virginia and enrolled in the apprenticeship program at the resort – an intensive program overseen by Chef Rosendale. Corey was selected by Chef Rosendale to be his Commis for the Bocuse d’Or USA Finals and the duo successfully won the competition in January 2012. Corey will train with Chef Rosendale and compete in the Bocuse d’Or in January 2013 held in Lyon, France. In addition to his restaurant experience, Corey won Northeast Regional Student Chef of the Year for the American Culinary Federation in 2010. He also has an ACF gold medal and three silver medals.