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Master Chef • Entrepreneur
Founder of @rosendalecollective
Bocuse d’Or Competitor | Father | Husband
FOOD • INSPIRATION • ADVENTURE

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Thomas Keller walked into the Greenbrier bunker one day, picked something up off my station, and asked me what it was.

It was a lobster truffle. Pureed coral, poached until it set, held in the liquid left over from the truffles I preserved every winter.

People tell you things are creative all the time. You say thanks and move on. When he said it, I kept it.

But the part I think about is where it came from. I didn't invent it in a notebook. We ran fresh lobster daily and I had coral coming out of my ears, and Peter Timmins had spent years teaching me to preserve truffles because that was the classical way and he was fanatical about the classical way.

Every one of those went in cleaned by hand with a toothbrush. Hundreds of jars over the years, every winter.

So the idea was already sitting in the building. I just had to notice it.

That's most of what creativity is in a kitchen. Not invention. Attention.

Photographs by Bonjwing Lee.

P.S.... the technique is on @rosendaleonline if you want to see how it's built. by @richrosendale

$Ken Hess is joining me for day two of our September class, and I've been looking forward to it since it went on the calendar. We met at The Greenbrier years ago. He went on to become one of the best pitmasters in the country, he and Jessica run County Smoak in Lynchburg, plus County Sunrise down the road. We've taught this barbecue class together for years, and every time, I come away having taken something from him. His Alabama chicken is the one that'll stay with you. He learned that white sauce under Chris Lilly at Big Bob Gibson in Decatur, then put his own turn on it. If you're skeptical about white barbecue sauce, this is the plate that changes your mind. That's his corner. Here's what I'm bringing: brisket start to finish, trim, rub, cook, slice, plus a few unconventional moves that get you consistency every time. The latest technology worth paying attention to. A section on wow-factor presentation at home using stuff anybody can get their hands on. And our signature Gateway pork ribs, hot and fast, cooked right over the flame, smoky, almost charred, unlike anything you've had. That's a fraction of the two days. September 22nd. @forkliftvirginia by @richrosendale$

Sunday grilling on my new @kenyongrills Texan Grill.

Today's menu: Grilled Pork Coppa Steak with Mascarpone Polenta, Cherry Tomatoes, Basil, and Fennel Pollen Butter.

One of the most underrated cuts in the butcher shop. The same muscle used for traditional Italian coppa and what pitmasters know as the money muscle. Incredible marbling, great flavor, and it grills beautifully.

While the pork is on the grill, I'm using the induction side burner to finish a creamy mascarpone polenta. One of my favorite things about this setup is being able to cook the entire meal outdoors in one station. You can find the recipe below:

Pork Coppa Steak
Ingredients:
• 4 pork coppa steaks
• Kosher salt
• Fresh cracked pepper
Season generously with salt and pepper and grill until beautifully caramelized.

Mascarpone Polenta
Ingredients:
• 2 cups chicken stock
• 2 cups whole milk
• 1 cup fine-ground polenta
• 6 tbsp butter
• 1/2 cup mascarpone
• 1/4 cup grated Parmigiano
• 1 tsp kosher salt

Directions:
1. Combine stock, milk, and salt.
2. Bring to a simmer.
3. Slowly whisk in polenta.
4. Cook 45–55 minutes, stirring occasionally.
5. Finish with butter, mascarpone, and Parmigiano.

Cherry Tomato & Basil Salad
Ingredients:
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil, torn
• 2 tbsp extra virgin olive oil
• Kosher salt
• Fresh cracked pepper
Toss together and let sit for 5–10 minutes.

To finish:
Slice the pork, serve over the polenta, top with the tomato salad, finish with fennel pollen butter and a drizzle of extra virgin olive oil. Simple ingredients. Great technique. Let the food do the talking.

#KenyonGrill #KenyonTexanGrill #PorkCoppa #ChefRichRosendale #OutdoorCooking #ItalianCooking by @richrosendale

Here’s to making more memories, keeping the traditions alive, and never being too old to dress up!

Happy Halloween from the Rosendale family! 🎃🧡

#HappyHalloween #RosendaleFamily #HalloweenMemories #FamilyTraditions #Halloween2026 by @richrosendale

Had to stop in and see Chef Mariano while I was in Miami. It had been a few years, and it felt like no time had passed. He's a dear friend, one of our culinary instructors over the years, and part of the Rosendale Collective task force.

If you're visiting Florida, this is my recommendation. Miami has plenty of great places these days, but go to Casa Mariano. You will not be disappointed. Incredible talent, real hospitality, great service and a beautiful room.

Thank you, Chef. See you soon.

@marianoarayachef @casamarianomiami
#CasaMariano #Miami #MiamiEats #RosendaleCollective #ChefLife Doral by @richrosendale

Beautiful moments, incredible details, and a celebration to remember 🥂

Planning + Design: @cherryblossomeventsdc
Venue: @oldstoneschool
Catering: @rosendaleevents.nova @richrosendale
Photography: @jennywagnerphoto
Florals: @therosyposy yposy
Linens: @reveire_social
Rentals: @dcreventrentals @partyrentalltd
Entertainment: @sro_orchestra @dynasty_ave
Tenting: @curatedeventsdmv
Officiant: @mayorrogervance by @richrosendale

The Rosendale Masterclass goes back on the road in 2027. First two stops:
Feb 8, Baltimore Country Club, Lutherville MD Mar 15, Angel of the Winds Casino Resort, Arlington WA
A full day, hands on, in the host’s kitchen. Up to 24 chefs, 8 ACF CE hours. Hosts can add a private collaborative dinner the following evening, built and cooked with their team.
Washington is fully committed. Baltimore is open to chefs outside the club and registration is live.
More dates coming. If your club or resort has thought about hosting, now’s the time. by @richrosendale

Learn something, then teach it to someone else. That’s when you really know it.
I tell every class this, and I get to live it every time I teach. This week I had the chance to teach alongside my dear friend Ken Hess, and once again I walked out having learned as much as anyone in the room.
We love to teach. But working next to someone like Ken makes all of us better: the students, the team, and me.
Thank you, Ken. What a class. by @richrosendale

No matter where you work, what you cook, who you cook for, or your level of experience... you don’t have to change who you are. What we ask of you is that you evolve. Join Chef @richrosendale and the Rosendale Collective Culinary Team for Modernist Plating & Technique, a hands-on professional workshop designed to help chefs elevate plating, presentation, creativity, and real-world execution.

📍 Forklift Virginia | Leesburg, Virginia
📅November 16-17, 2026
💲 $875
🎓 ACF-Accredited | 16 CE Hours

Seats are limited. Book through the link in our bio. 🔗

Proudly sponsored by @rakporcelain @rakporcelainusa, @feltandfat, @waringinternational @waringproducts, @jaderange_, @corbyhall_tabletop_solutions, and @steeliteusa.

#ModernistPlating #RichRosendale #RCTraining #RosendaleCollective #ChefEducation #ACF #CulinaryWorkshop #ChefLife #PlatingTechniques by @richrosendale

Choosing Rosendale Events for your event isn’t just another catering decision. It’s an experience.

From curated dishes to professional execution, our team takes care of every detail so you can focus on enjoying the moment. by @richrosendale

A few weeks ago I sat down in front of four chefs working toward their Master Chef exam and told them what was wrong with their plates.

I've been on the other side of that table plenty.

Everybody likes hearing what they did right. The growth is in the other part, what you got wrong, hearing it said out loud, and what you do with it after. That is not a comfortable place to stand, and most people find a reason not to stand there.

When I ran the apprenticeship program at the Greenbrier we'd put food up for critique and it would go for hours, well into the afternoon. Young cooks holding still while their work got taken apart. And somewhere in all that critiquing I learned more than anyone enrolled, because it forced me to prepare, to study, to keep moving.

One of those days Gavin Kaysen, Grant Achatz and Gabriel Kreuther were in the room. Not to watch. To take my food apart and help me get ready for the Bocuse d'Or. Same table, other chair.

We'll run over 150 classes this year. Kids camps, corporate nights, Master Chef prep. Different rooms, different levels, and what's happening in them is the same thing every time, somebody puts their work in front of somebody who knows more, and then hears about it. A ten-year-old folding a quesadilla is doing exactly what those four chefs were doing in front of me a few weeks ago.

Put yourself around people better than you. Stay open to hearing it. Then turn around and teach somebody else.

Forever the student.

Photos by @bonjwing, @109mediamarketing, and the RC team.

Hashtags: #culinaryeducation #apprenticeship #chefslife by @richrosendale

Take a look inside the Rosendale Events kitchen and see where our team prepares the food that makes every event unforgettable! #RosendaleEvents by @richrosendale

Chef Rich Rosendale | CMC

@richrosendale