Welcome to the World of Sous Vide Mastery with Chef Rich Rosendale!

If you're passionate about culinary excellence and eager to explore the art of sous vide cooking, you're in for a treat. Join us for a transformative culinary journey led by Chef Rich Rosendale, renowned as a global authority in the realm of sous vide cuisine. With an illustrious career that has seen him orchestrating culinary education projects at prestigious locations worldwide, including Facebook HQ, India, and Dubai, Chef Rosendale brings a wealth of experience and expertise to this immersive workshop.

Why Learn from Chef Rich Rosendale?

Chef Rich Rosendale is a Certified Master Chef, a distinction held by only 72 culinary experts in the United States. He boasts an impressive collection of over 55 international cooking awards. His sous vide mastery extends from the sprawling kitchens of the Greenbrier resort to independent restaurants, and even to esteemed culinary competitions such as the Culinary Olympics and the Bocuse d'Or. In 2014, he was entrusted by the Royal Family of Dubai to share his sous vide skills with the chefs at the royal kitchens of the Zabeel Palace.

What You'll Learn

This comprehensive two-day hands-on workshop is designed to equip you with practical sous vide techniques that can be seamlessly integrated into your culinary repertoire. Our course covers a range of exciting topics, including:

1. Sous Vide Fundamentals: Gain a deep understanding of the foundational principles of sous vide cooking.

2. Fish Cookery: Explore the delicate art of cooking fish to perfection using sous vide methods.

3. Fruit and Vegetable Cookery: Elevate your vegetable and fruit dishes to new heights with sous vide precision.

4. Poultry and Meat Cookery: Master the preparation of poultry and meat, ensuring succulent and flavorful results every time.

5. Compression Sous Vide: Dive into advanced techniques like compression sous vide to enhance your culinary repertoire.

6. Retherm Technique with Sous Vide: Learn the art of retherming, a crucial skill in professional kitchens.

7. Cooking Secondary Cuts of Meat: Turn secondary cuts of meat into culinary delights using sous vide expertise.

8. Specialty Vacuum Preparations: Discover unique and creative ways to use vacuum techniques in your dishes.

9. HACCP and Food Safety Overview: Ensure the safety and quality of your sous vide creations with an in-depth look at HACCP principles.

Bonus: High Production Sous Vide with Steam: Elevate your understanding of sous vide by exploring high-production methods with steam.

Professional Development and Certification

This workshop is tailored for culinary professionals and chefs looking to expand their culinary horizons. Upon completion, participants will receive a certificate valid for sixteen hours of continuing education recognized by the American Culinary Federation. You'll also receive an electronic file containing recipes and course materials to further enhance your sous vide expertise.

At this workshop, we provide all the ingredients and materials necessary for your hands-on experience, making it an exceptional value for any culinary enthusiast. Embark on your sous vide journey with Chef Rich Rosendale and unlock the full potential of this innovative cooking technique. Join us and elevate your culinary prowess to new heights!

Our workshops also offer an exclusive opportunity to tour the state-of-the-art Rosendale Collective Culinary Lab, providing participants with a comprehensive and immersive culinary experience of the company's robust operations and a behind-the-scenes glimpse into their ongoing innovation

This program is approved for 16 continuing education hours toward the initial or recertification application for ACF certification. 

Note: Rosendale Training is approved by the American Culinary Federation, and each of its classes qualifies for continuing education points.

Here’s what 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.

CLASS SCHEDULE: (ALL DAYS/LOCAL TIME)

8:30 am to 9:00 am - (Continental Breakfast) 
9:01 am to 12:00 pm - (Morning Session) 
12:01 pm to 12:30 pm - (Lunch) 
12:31 pm to 3:00 pm - (Afternoon session)

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: 
Hampton Inn

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 Hampton Inn & Suites Leesburg is conveniently located just minutes away from our culinary operation and class venue. The hotel's address is 117 Fort Evans Rd NE, Leesburg, VA 20176.

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

Less than 90 days prior - No refunds will be offered, but 100% class credit will be issued and can be used towards future classes.

Less than 60 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 30 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

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