Bonjwing Lee
bocuse d’or
usa results
Richard Rosendale, CMC, executive
chef at The Greenbrier, White
Sulphur Springs, W. Va., took home
first place and the right to represent
America on the world stage after
winning the Bocuse d’Or USA
competition in January at The
Culinary Institute of America, Hyde
Park, N. Y. Rosendale and his commis
Corey Siegel, CC, an apprentice at
The Greenbrier, will travel to the
2013 Bocuse d’Or World Cuisine
Contest in Lyon, France, in January
2013, to compete against the world’s
best chefs. Follow Rosendale on
Twitter, @RosendaleCMC, for
regular updates as he trains for the
global contest.
Bonjwing Lee
Also at the January competition,
Rose Weiss, a student at The
International Culinary Center of
New York and an extern at Gramercy
Tavern, New York, won the first
ever Commis Competition for her
interpretation of Paul Bocuse’s
Poulet au Vinaigre. She will receive a
three-month paid apprenticeship
at a three-starred Michelin restaurant
of her choice in France. Samuel
Benson of Café Boulud, New York,
placed second, and Tristan
Aitchison of Providence, Los
Angeles, placed third.
Arts, Chicago, won an all-expenses-paid weeklong trip to Taiwan in
the first cook-off of its kind at
Kendall College, Dec. 12, 2011. The
competition, hosted by the Taipei
Economic and Cultural Office in
Chicago, highlighted the official
launch of Taiwan’s Government
Information Office’s multilingual
website celebrating Taiwan’s
diverse foodways. Moore won
for his Taiwanese-style three-cup
chicken dish.
acf announces
training series
The American Culinary Federation
recently announced a new training
series, National Apprenticeship
Training Program for Cooks
(American Technical Publishers,
2012). The series, sold as 10
individual modules or a compiled
textbook containing content from
each of the modules, covers the
10 ACFEF Apprenticeship Program
stations. Each module comes with
a CD of additional educational
resources. Learn more at go2atp.com.
top: Bocuse d’Or USA
winner Richard Rosendale,
CMC, left, with his commis
Corey Siegel, CC
bottom: Rose Weiss, winner
of the Bocuse d’Or USA
Commis Competition
chicago student
wins taiwanese
cook-off
Tayler Moore, a sophomore at
Kendall College School of Culinary
lunch break for
schools a success
Thank you to all the chefs and
students who participated in
Lunch Break for Schools. The
national fundraiser, organized
by the makers of Hidden Valley®
Salad Dressings and the American
Culinary Federation (ACF), raised
money in support of ACF’s Chef &
Child Foundation and ACF’s chefs’
involvement in the Chefs Move to
Schools program. Diners enjoyed
