The Culinary Insider - January 14, 2013 (Vol. XI, Issue 1)

Richard Rosendale, CMC®, Sets Out to Win Bocuse d’Or

Richard Rosendale
Richard Rosendale & Corey Siegel

Richard Rosendale, CMC®, knows life can change in an instant. That was the case for him Jan. 29, 2012, as the lights shone bright and cameras flashed following the announcement that he would represent the United States in the 2013 Bocuse d’Or World Cuisine Contest in Lyon, France, Jan. 29–30, 2013.

A determined and accomplished chef, Rosendale, a longtime ACF member, may be only 37, but he has the resume of a veteran, having achieved many career milestones early in life. In 2005, he won the title of U.S.A.’s Chef of the Year™, he was a member of ACF Culinary Team USA twice, serving as captain in 2008, and has received more than 45 national and international medals. In 2010, he became one of only 67 chefs in the nation who hold the title of Certified Master Chef® (CMC®). Once an apprentice at The Greenbrier, Rosendale has worked in some of the country’s finest kitchens, owned his own restaurant in Columbus, Ohio, and now serves as The Greenbrier’s executive chef.

Beside Rosendale is his commis Corey Siegel, CC®, a member of ACF of Greater Buffalo New York. Siegel recently completed the apprenticeship program at The Greenbrier and graduated from The Culinary Institute of America, Hyde Park, N.Y., in 2010 with an associate degree. Together, the two make an incredible pair.

Our best wishes to Rosendale and Siegel!

Get updates and follow Rosendale on Twitter at @rosendalecmc, or on Facebook at or

Center for the Advancement of Foodservice Education (CAFE)

CAFE “20/20 Vision”
Inaugural “Retreat” for Postsecondary Deans/Directors
February 22–24, 2013
Kendall College, Chicago
An “issues-driven” program!

“Connecting with the Future”
9th-Annual CAFE Leadership Conference
June 20–22, 2013
Johnson & Wales University and Miami-Dade College

ACF continuing-education hours awarded! Visit for agenda, registration and hotel information. **Subscribe for weekly programming updates**

ACF Member Discount at NASFT Winter Fancy Food Show

NASFT Fancy Food Show

Each year more than 17,000 NASFT Winter Fancy Food Show attendees discover more than 80,000 products featuring the world’s finest foods and beverages from more than 1,300 exhibitors representing 35 countries. You can be one of them and earn continuing education hours, too. ACF members are eligible for a discounted registration fee of $25 with the promotional code WDS3 to attend the Winter Fancy Food Show, Jan. 20-22, at the Moscone Center, San Francisco. Register

Flu Season Early and Widespread  Know what to do about the flu. Visit The 2012–2013 flu season, which usually peaks in January and February, started more than five weeks ago and is already having devastating effects on Americans. With more than 2,000 deaths reported, cities declaring public health emergencies and hospitalizations in record numbers, the flu should be taken seriously.

Businesses and employers play a key role in protecting employees’ health and safety, as well as in limiting the negative impact of flu outbreaks on the individual, the community and the nation’s economy. Now is the time to prepare, personally and professionally, if you have not already. Visit to find information on prevention and preparedness for individuals, families and businesses. You will find fact sheets, planning guides, checklists, communication tools and more.

Calling all ACF Educators!

The Educators Resource Group (formerly FELC) is hosting our annual conference in Charleston, S.C., April 5–6, 2013. Join us for two days of fellow educator presentations, a student panel where you get to ask the questions, educator competition and workshops. You will also enjoy feasting, fun and networking. Go back to school energized with new ideas to implement and share!

Register now at
For details about our conference visit

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Ingredient of the Month: Persimmons

Persimmon bread pudding

Most American chefs associate persimmons with sweet applications, such as puddings and preserves; however, they can also be used in a variety of savory applications, such as fresh salsas and salads. They pair well with ham, pork, game, lime, creme fraiche, yogurt, fromage fraise, walnuts, ginger, cinnamon, allspice, nutmeg and honey. They can be poached, dried or pureed. A single persimmon boasts about half the vitamin A and a quarter of the fiber needed each day, making it a contender for one of the most nutritious fruits of fall. Learn more and get the recipe for Persimmon Bread Pudding in December’s Ingredient of the Month, provided through a partnership between ACFEF Chef & Child Foundation and Clemson University.

Are You Eligible to Vote in ACF’s Election?

ACF members will vote electronically for the 2013–2015 board of directors in May 2013. To be eligible to vote, membership dues must be paid by March 31. To ensure eligibility and to receive correspondence, update your contact information, especially your email address, at, or call (800) 624-9458.