Course Description:

Chef Rich Rosendale is one of fewer than seventy Certified Master Chefs in the United States, a former United States representative at the Bocuse d'Or, and the founder of Rosendale Collective.

Spend a full day with Chef Rosendale in an immersive, professional-level intensive on the art of aging and charcuterie. This hands-on class is built for working chefs and serious culinarians who want to bring these techniques back to their own kitchens.

Over eight hours, you will explore dry aging across proteins: fish, duck, beef, and a pork coppa. Chef Rich will break down the science, the environment, and the craft of aging each one safely and for maximum flavor. The day also covers a full charcuterie block, where you will learn to produce bresaola, coppa, and lomo, along with a discussion of rendering tallow and its many uses, including tallow soap.

Every participant leaves with a thumb drive of all recipes, tasting samples throughout the day, a certificate from Chef Rosendale, and a photo with Chef Rich and the group. The class earns eight hours of continuing education with the American Culinary Federation, making it an ideal professional development investment.

The class runs from 9:00 am to 5:00 pm, offering plenty of hands-on experience and one-on-one time with Chef Rosendale and his team. The day's session concludes with a family-style meal, allowing you to taste and appreciate the fruits of your labor, basking in the unique flavors and textures that only dry aging and charcuterie can bring.

Whether you're a culinary professional looking to expand your repertoire, or an enthusiast wanting to deepen your knowledge, this class is a must-attend. Immerse yourself in the magic of dry aging and charcuterie with Chef Rich Rosendale and bring a new level of sophistication to your cooking. Be prepared to be inspired, educated, and well-fed. Don't miss out on this extraordinary culinary journey.

CLASS SCHEDULE: (ALL DAYS/LOCAL TIME)

8:30 am - 9:00 am: Continental Breakfast and Welcome

• Participants arrive and enjoy a continental breakfast.
• Instructors welcome the participants and provide an overview of the day's agenda.

9:00 am - 10:30 am: Fundamentals of Dry Aging

• Introduction to Dry Aging (30 minutes)

  • Discuss the concept and benefits of dry aging.
  • Explain the role of time, temperature, and humidity in the process.

• Best Cuts for Dry Aging (30 minutes)

  • Identify the best cuts of meat for dry aging.
  • Discuss their characteristics and flavor profiles.

• Science Behind Dry Aging (30 minutes)

  • Explore the scientific principles behind the dry aging process.
  • Explain how enzymes and microbes contribute to flavor development.

10:30 am - 12:00 pm: Dry Aging Techniques

• Dry Aging Equipment and Set-up (30 minutes)

  • Introduce different types of dry aging equipment, including Dry Agers.
  • Explain the proper set-up and maintenance of the equipment.

• Dry Aging Process (1 hour)

  • Walk participants through the step-by-step process of dry aging.
  • Demonstrate how to monitor and control time, temperature, and humidity.

12:00 pm - 2:00 pm: Charcuterie Production

• Introduction to Charcuterie (30 minutes)

  • Discuss the history and various types of charcuterie.
  • Explain the principles of curing, fermentation, and aging.

• Charcuterie Demonstration (1 hour)

  • Demonstrate the production of different charcuterie items using a Dry Ager.
  • Show techniques for curing ham, Lomo, Bresaola, and Capicola.

• Hands-on Charcuterie Production (30 minutes)

  • Participants work in groups to create their own charcuterie products.
  • Instructors provide guidance and supervision throughout the process.

2:00 pm - 3:00 pm: Family-Style Meal and Conclusion

• Participants gather for a family-style meal at the conclusion of the class.
• Enjoy the charcuterie and dry-aged meat produced during the session.
• Chef Rosendale and the instructors discuss the flavors, textures, and techniques used.
• Participants have the opportunity to ask questions and share their experiences.
• Course concludes with a final wrap-up and presentation of certificates.

Note: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.

Here’s what the chefs are saying about the class.

“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

GENERAL INFORMATION:

TOOLS AND ATTIRE:  We recommend wearing your regular kitchen attire and apron, or casual clothing is also acceptable. No specific tools are required as our venue is fully equipped with everything you will need.

PLEASE NOTE:  No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.

ADDRESS FOR THE CLASS:  

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

Upon booking your class, we will provide you with instructions to book a stay at our official partner hotel, where you will receive a special rate. The Home2 Suites Leesburg is conveniently located just minutes away from our culinary operation and class venue. The hotel's address is 420 Fort Evans Rd NE, Leesburg, VA 20176.

CANCELLATION & REFUND POLICY

Less than 90 days prior - a 100% refund to the original form of payment will be offered for the total amount paid.

Less than 60 days prior - No refunds will be offered, but 100% class credit will be issued and can be used towards future classes.

Less than 10 days prior - 75% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.

Less than 7 days prior - 50% class credit offered (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.

Anytime (past participants only) - 100% class credit offered (based on the amount paid) and can be used only for regular class price and cannot be applied to early bird prices or discounts.

Each situation will be evaluated by Chef Rich Rosendale. Upon review, the credit will be submitted. Evaluation can take up to 48 hours.

WANT A CLASS IN YOUR CITY? - CONTACT info@rosendalecollective.com

NOTE: We recognize the reality of the pandemic and have adapted our operations to maintain continuity while ensuring the safety of our employees. We are taking abundant care to minimize exposure to both our employees and participants in our classes, using technology whenever possible. As we have told our employees, we also ask you to follow CDC guidelines, remain home as much as possible, and stay safe.

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Equipment sponsors from http://www.rcculinarylab.com/