This hands-on culinary experience is led by Chef Jamie Simpson, Executive Chef at the Culinary Vegetable Institute, and hosted by Certified Master Chef Rich Rosendale at FORKLIFT, Rosendale Collective’s boutique culinary school in Leesburg, VA.

This two-day intensive course is designed for professional chefs and food enthusiasts who want to explore the artistry of vegetables as the centerpiece of modernist plating and cooking. Chef Simpson will guide you through advanced techniques, innovative plating styles, and cutting-edge approaches that showcase vegetables in both simplistic and complex presentations.

Held at FORKLIFT, the class includes a guided tour of the RC Culinary Lab, where participants will discover the latest culinary tools, plating techniques, and industry innovations.

What You Will Learn:

Modernist Plating Evolution – Understand how plating styles have evolved and where they are heading.

Vegetable-First Approach – Learn to highlight vegetables as the star of the dish, using advanced cooking methods.

Minimal Waste Techniques – Discover ways to repurpose vegetable scraps into high-value culinary elements.

Creative Textures & Flavors – Experiment with crumbles, crisps, foams, and emulsions to enhance the dining experience

Contemporary Sauce Applications – Use unconventional techniques to create vibrant, flavorful sauces.

Presentation & Photography – Learn the best plate and vessel selections for aesthetic appeal and food photography.

Seasonal Ingredient Selection – Explore "Best of the Season" produce to optimize flavor and visual appeal.

Cutting-Edge Equipment & Hydrocolloids – An introduction to modern culinary tools, modified starches, and gums.

This is an exclusive hands-on workshop where all food and materials are provided. Participants will receive an electronic course packet with recipes and class materials upon completion.

Approved for 16 continuing education hours toward the American Culinary Federation (ACF) certification.

General Information

Tools & Attire: Wear your regular kitchen attire or casual clothing. No additional tools are required.

Media Policy: No video or audio recording is permitted. Still photography is allowed.

 Class Schedule:
 October 20-21, 2025
 Location: FORKLIFT, 75 Lawson Rd. Unit 109, Leesburg, VA 20175

 Daily Schedule:

• 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

Nearest Airport:
Dulles International Airport (IAD) – 1 Saarinen Cir, Dulles, VA 20166

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

Cancellation & Refund Policy

 90+ days prior – Full refund
 60-90 days prior – 100% class credit for future courses
 10-60 days prior – 75% class credit (cannot be applied to discounted rates)
 7-10 days prior – 50% class credit (cannot be applied to discounted rates)
 Past Participants Anytime – 100% class credit

All requests are subject to review by Chef Rich Rosendale and will be processed within 48 hours.

Want this class in your city? Contact us at info@rosendalecollective.com