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Ready to Rumble

Ready to Rumble

If you think you've got a jam-packed schedule, check out what Richard Rosendale is looking at. Not only is he busy as executive chef/owner at his spectacular new Rosendales in Columbus, OH. He's also captain of the American Culinary Federation's six-person National Team USA, which he'll lead into battle against teams from 40 nations at the International Culinary Art Competition (the quadrennial “Culinary Olympics”) in Erfurt, Germany, on Oct. 19-22.

Three weeks prior to that, however, Rosendale will be in Orlando, competing to become the U.S. representative in the 2009 Bocuse d'Or. He's one of eight semi-finalists for that prestigious spot, but his culinary contest experience — 35 national and international medals, 15 of them gold — gives him a good shot to make the Bocuse d'Or finals in Lyon, France, next January.

The Bocuse d'Or competition has received new attention this year thanks to an advisory board of superchefs (Thomas Keller, Daniel Boulud, et al) that wants the U.S. (previous best finish ever: sixth) to win. In addition to Rosendale, the semifinalists, a mix of up-and-comers and well-established pros, are:

  • Hung Huynh, Top Chef Season 3 winner;

  • Percy Whatley, executive chef, Delaware North Parks;

  • Kevin Sbarga, culinary director, Garces Restaurant Group, Philadelphia;

  • Michael Rotondo, chef de cuisine, Charlie Trotter's, Chicago;

  • Tim Hollingsworth, sous chef, French Laundry;

  • John Rellah, Jr., executive chef, Hamilton Farm, Gladstone, NJ; and

  • Rogers Powell, instructor, French Culinary Institute.

Just how serious is the U.S. about winning the Bocuse d'Or? Whoever prevails in Orlando will train for three months under Keller at a facility near his French Laundry in Yountville, CA, before heading to Lyon.

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