Rosendale Collective is honored to offer a brand new class in 2019 in collaboration with Former Bocuse d’Or Silver Medallist, Chef Philip Tessier. This class will introduce you to high level techniques from both Chef Tessier and Chef Rosendale and discuss principles of innovation and efficiency to deploy in your own kitchens. This may be one of our most inspiring and visionary workshops yet with relentless innovation and new concepts. Explore their visions about the future of our kitchens and gain insight and tips on how to organize at the highest level. Though the chefs competed at prominent levels, many of these strategies prove useful to anyone at any level.
In this exclusive class, the chefs will cover the following:
- Kitchen innovation & industry trends
- Creative garnish concepts
- Bocuse d'Or techniques
- Future of kitchens
- The evolution of our craft
- Creative techniques
- How competition can make you a better culinarian
- The importance of mentorship
- How to look for inspiration - what really inspires us?
Considered an authority on culinary training, Rich Rosendale is one of only 73 Certified Master Chefs in the United States who also holds over 55 international cooking awards under his belt. He has extensive experience in operations, such as his tenure with the Greenbrier Resort that houses 15 kitchens on the property. Rich has received training throughout European and Nordic countries as well as under renowned chef Thomas Keller during the prestigious Bocuse d’Or where Rich and his team finished in the top third of the field. His journey was documented in the movie “The Contender.”
Philip Tessier is an award-winning chef, author, coach, culinary partner, philanthropic partner, and innovator. He was the first American Chef to ever place on the podium at the Biennial Bocuse d’Or competition in Lyon, France and most recently coached the 2017 team to victory in which he recounts this journey in his book, Chasing Bocuse.
Growing up in Williamsburg, Virginia, Tessier began his culinary training at a young age. After attending the Culinary Institute of America in New York, he traveled through France, New York, and California to renowned kitchens under acclaimed chefs such as Roger Verge, Eric Ripert, and Thomas Keller. Today, he continues his endeavor of elevating American culinary excellence to the global community through many initiatives. His role as co-founder and culinary director of Heston Smart Cooking, crafted by a team of engineers and scientists along with Chef Tessier, introduces a new platform for cooking at home.
1. Diamond: $1,250
Includes: Front row Diamond seating, workbook, recipe drive, Chasing Bocuse book (signed), dinner first night with the chefs, private plating workshop Day 1
2. Platinum: $750
Includes: platinum seating, workbook, private plating workshop.
3. Gold: $495
Includes: gold level seating, workbook, gift from our sponsor
4. Students: $249
TOOLS AND ATTIRE: Each attendee may bring his or her own knives and notepad. We suggest your normal kitchen attire and apron.
PLEASE NOTE: No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.
CLASS SCHEDULE: (EACH DAY/LOCAL TIME)
8:15 to 8:30 – (Continental Breakfast) 8:15 to 12:00 – (Morning Session) 12:00 to 12:30 (Lunch) 12:30-3:00– (Afternoon session)
Chicago O'Hare International Airport
DoubleTree Suites by Hilton Hotel
2111 Butterfield Rd, Downers Grove, IL 60515
Phone: (630) 971-2000
Chicago Marriott Suites Downers Grove
1500 Opus Pl, Downers Grove, IL 60515
Phone: (630) 852-1500
ADDRESS FOR THE CLASS:
College of DuPage
425 22nd St, Glen Ellyn, IL 60137
Space is limited.
CANCELLATION/REFUND DATES: 100% – 60 Days Out
NO REFUNDS – Less Than 60 Days - AMOUNT CAN BE USED FOR FUTURE CLASSES.
WOULD YOU LIKE A CLASS IN YOUR CITY? - CONTACT firstname.lastname@example.org
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