Unlock the Secrets of Dry Aging and Charcuterie

Join Certified Master Chef Rich Rosendale for a comprehensive, hands-on workshop focused on the art and science of dry aging. This full-day immersive experience is designed for culinary professionals and serious enthusiasts who want to master aging techniques for beef, duck, and fish, as well as explore world-class charcuterie production.

Chef Rosendale brings decades of experience working in elite kitchens and culinary innovation labs around the globe. His approach blends traditional methods with modern equipment and technique, giving attendees practical skills and a deeper understanding of flavor development and preservation.

This workshop is ideal for chefs, butchers, and food professionals looking to offer in-house aging programs or elevate their charcuterie offerings with refined craftsmanship.

What You’ll Learn

Dry Aging Fundamentals

• How to properly age beef, duck, and fish using the Dry Ager system

• Equipment, temperature, humidity, and airflow control for ideal results

• Selection of cuts and species best suited for aging

Charcuterie Craftsmanship

• Hands-on instruction and production of:

  • Bresaola

  • Lomo

  • Capicola

  • Cured hams

Advanced Applications

• Proper fabrication techniques for optimal aging and curing

• How to apply beef tallow for moisture retention and flavor development

• Lesser-known applications of dry aging in modern kitchens

• Introduction to dry-aged duck and its culinary potential

Interactive Learning

• Family-style tasting of products developed during class

• Live demonstrations and practical skill-building sessions

• Open Q&A with Chef Rosendale, tailored to participant interests and business goals

Who Should Attend

• Chefs and culinary professionals exploring advanced flavor techniques

• Butchers seeking to refine their dry aging and charcuterie programs

• Culinary retailers and operators interested in in-house aging

• Food artisans and enthusiasts passionate about preservation and aging

Certification & Continuing Education

This class is approved for 6 Continuing Education Hours through the American Culinary Federation (ACF).
All attendees will receive a certificate of completion and a digital packet of course materials and recipes following the class.

Venue & Travel Details

Class Location:
Forklift
75 Lawson Rd. Unit 109
Leesburg, VA 20175

Closest Airport:
Dulles International Airport
1 Saarinen Cir, Dulles, VA 20166

Recommended Hotel:
Home2 Suites by Hilton Leesburg
420 Fort Evans Rd NE, Leesburg, VA 20176

https://www.hilton.com/en/hotels/iadleht-home2-suites-leesburg/

What to Bring

No tools are required. The venue is fully equipped for hands-on instruction.
We recommend kitchen attire and an apron, though casual clothing is also acceptable. 

Please note: Video and audio recordings are not permitted. Still photography is welcome.

Class Schedule (Local Time)

• 8:30 AM – 9:00 AM: Continental Breakfast

• 9:01 AM – 12:00 PM: Morning Session

• 12:01 PM – 12:30 PM: Lunch

• 12:31 PM – 3:00 PM: Afternoon Session

What Chefs Are Saying

“Chef Rich not only teaches the basics and advanced techniques of sous vide cooking… he made sure he understood each participant's business needs and showcased techniques specific to them.”
— Lou Bastian, VP Corporate Chef, Levy Restaurants

Cancellation & Refund Policy

• More than 120 days prior: 100% refund to original payment method

• 90–119 days prior: No refund, but 100% class credit toward a future program

• 60–89 days prior: 75% credit toward future classes (applies to regular pricing only)

• 30–59 days prior: 50% credit toward future classes (regular pricing only)

• Past participants: 100% credit toward a future class (regular pricing only)

All cancellations are subject to review by Chef Rosendale. Evaluation may take up to 48 hours.

Ready to Elevate Your Culinary Program?

Whether you’re building out an aging program or looking to refine your charcuterie skills, this hands-on workshop is a rare opportunity to learn from one of the top chefs in the world. Space is limited—secure your seat today.