First Edition CMC - Training Book
For the first time, Rosendale Collective presents a comprehensive training and strategy guide to taking the Certified Master Chef exam. Created by CMC Rich Rosendale, this Hardcover 117 page manual includes pre-preparation, planning, and an in-depth approach to each section of the exam. Rich has trained with countless Master Chefs, giving him unique perspective on how to successfully plan and prepare to take the exam. The book includes:
- Master Chef Examination Outline
- CMC General Guidlines
- Nutritional Strategy
- Buffet and Catering Strategy
- Classical Strategy
- Global Cuisine Strategy
- Baking and Pastry Strategy
- Continental and Northern Cuisines
- Freestyle Strategy
- Market Basket
Rich Rosendale Bio:
FROM GRANDMOTHER’S KITCHEN TO THE BOCUSE D’OR
Rich Rosendale’s style of cuisine reflects his experiences from his childhood growing up in Pennsylvania to his worldly experiences competing against some of the top chefs around the globe. Rich’s origins in cooking were nurtured and influenced at an early age by his Italian and German grandmothers. From the front porch of his grandma’s house in Somerset, Pennsylvania, shucking peas, to the world stage of the most elite cooking competitions, Rich offers a wealth of experience.
CERTIFIED MASTER CHEF—Rich is a Certified Master Chef, a distinction earned through the American Culinary Federation. The grueling 130 hour cooking exam held at the Culinary Institute of America has a 90% fail rate and only 73 chefs have ever made it through successfully—Rich being the youngest to ever pass the exam. The Exam is detailed in the book “Soul of a Chef” walking readers through this culinary marathon that few dare to take.
THE BOCUSE D’OR—Considered the most demanding five-hour cooking competition in the world. Rich mentored and trained with top chefs from around the country, including Thomas Keller, Daniel Boulud, and Grant Achatz. Rich was the USA Champion and earned the right to represent the United States in Lyon, France where he cooked against 22 other countries, finishing in the top third of the field. Few chefs ever have the opportunity to cook at this level.
THE MOST INTERNATIONALLY COMPETITIVE CHEF BRINGS THE COOKING EXPERIENCE HOME—With over 55 international cooking competitions under his belt, Rich now brings his expert perspective to the novice cook so they can use his easy tips, tricks and techniques in their kitchens at home. Rich can be seen every Saturday morning where he, host Evette Rios, and chef Vikki Krinsky rehab a family’s unhealthy dish to create something that is delicious, nutritional and easy to make.
ROSENDALE COLLECTIVE—The innovative company behind Rich Rosendale’s catering, consulting, restaurant partnerships, and training services. From D.C. to Dubai, Rich brings a passionate attention to detail and over 18 years of elite industry experience to create customized experiences and winning business solutions. Rich has opened numerous restaurants over the years and enjoys cooking for people to put a smile on their faces. Although Rich has cooked for Presidents, foreign dignitaries and celebrities around the world, his favorite meals are with his family. Rich and his wife Laura are the parents of three children—Laurence, Liam, and Francesca.
ROOTS 657—Quality and source is key in Rich's latest venture with Roots 657, a cafe & local market in Leesburg, Virginia inspired by the region's curated products. The cafe offers house-made, made-to-order items with an adjacent market that houses artisan cheese, gourmet foods, and condiments along with houseware and heirloom gifts. Roots 657's Greenhouse and live fire theater is also an ideal site for private events and Rosendale Collective's own classes.