{"product_id":"professional-dry-aging-charcuterie-intensive-with-chef-rich-rosendale-may-17th-2027-forklift","title":"Professional Dry Aging \u0026 Charcuterie Intensive with Chef Rich Rosendale, May 17th, 2027 | Forklift","description":"\u003ch1 class=\"h2 product-single__title\"\u003e\n\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCourse Description:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eChef 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSpend 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOver 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEvery 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eWhether 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eCLASS SCHEDULE:\u003c\/strong\u003e (ALL DAYS\/LOCAL TIME)\u003c\/p\u003e\n\u003cp\u003e8:30 am - 9:00 am: Continental Breakfast and Welcome\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eParticipants arrive and enjoy a continental breakfast.\u003c\/li\u003e\n\u003cli\u003eInstructors welcome the participants and provide an overview of the day's agenda.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e9:00 am - 10:30 am: Fundamentals of Dry Aging\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eIntroduction to Dry Aging (30 minutes)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDiscuss the concept and benefits of dry aging.\u003c\/li\u003e\n\u003cli\u003eExplain the role of time, temperature, and humidity in the process.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eBest Cuts for Dry Aging (30 minutes)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIdentify the best cuts of meat for dry aging.\u003c\/li\u003e\n\u003cli\u003eDiscuss their characteristics and flavor profiles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eScience Behind Dry Aging (30 minutes)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExplore the scientific principles behind the dry aging process.\u003c\/li\u003e\n\u003cli\u003eExplain how enzymes and microbes contribute to flavor development.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e10:30 am - 12:00 pm: Dry Aging Techniques\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eDry Aging Equipment and Set-up (30 minutes)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIntroduce different types of dry aging equipment, including Dry Agers.\u003c\/li\u003e\n\u003cli\u003eExplain the proper set-up and maintenance of the equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eDry Aging Process (1 hour)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWalk participants through the step-by-step process of dry aging.\u003c\/li\u003e\n\u003cli\u003eDemonstrate how to monitor and control time, temperature, and humidity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e12:00 pm - 2:00 pm: Charcuterie Production\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eIntroduction to Charcuterie (30 minutes)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDiscuss the history and various types of charcuterie.\u003c\/li\u003e\n\u003cli\u003eExplain the principles of curing, fermentation, and aging.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCharcuterie Demonstration (1 hour)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDemonstrate the production of different charcuterie items using a Dry Ager.\u003c\/li\u003e\n\u003cli\u003eShow techniques for curing ham, Lomo, Bresaola, and Capicola.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHands-on Charcuterie Production (30 minutes)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eParticipants work in groups to create their own charcuterie products.\u003c\/li\u003e\n\u003cli\u003eInstructors provide guidance and supervision throughout the process.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e2:00 pm - 3:00 pm: Family-Style Meal and Conclusion\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eParticipants gather for a family-style meal at the conclusion of the class.\u003c\/li\u003e\n\u003cli\u003eEnjoy the charcuterie and dry-aged meat produced during the session.\u003c\/li\u003e\n\u003cli\u003eChef Rosendale and the instructors discuss the flavors, textures, and techniques used.\u003c\/li\u003e\n\u003cli\u003eParticipants have the opportunity to ask questions and share their experiences.\u003c\/li\u003e\n\u003cli\u003eCourse concludes with a final wrap-up and presentation of certificates.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eNote: These programs are not endorsed, accredited, or affiliated with ACF or the ACF Certification Program.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHere’s what the chefs are saying about the class.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“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!\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Lou Bastian, VP Corporate Chef Levy Restaurants\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGENERAL INFORMATION:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTOOLS AND ATTIRE:\u003c\/strong\u003e\u003cspan\u003e  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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLEASE NOTE: \u003c\/strong\u003e No video or audio recording devices are allowed during the class. Only still photos are allowed. This is strictly enforced.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eADDRESS FOR THE CLASS:  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/forkliftvirginia.com\/\" class=\"js-no-transition\" target=\"_blank\"\u003eForklift\u003c\/a\u003e\u003cbr\u003e\u003cspan\u003e75 Lawson Rd. Unit 109\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLeesburg VA, 20175\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCLOSEST AIRPORT:\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/rosendale.myshopify.com\/admin\/products\/www.flydulles.com\/iad\/dulles-international-airport\"\u003eDulles International Airport\u003c\/a\u003e\u003cbr\u003e1 Saarinen Cir, Dulles, VA 20166\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRECOMMENDED HOTEL: \u003cbr\u003e\u003c\/b\u003e\u003ca href=\"https:\/\/www.hilton.com\/en\/hotels\/waslbhx-hampton-suites-leesburg\/?WT.mc_id=zLADA0WW1XX2OLA3DA4Aff5Aff6MULTIBR7_138624670_2126220\u0026amp;ranMID=41650\u0026amp;ranEAID=2126220\u0026amp;ranSiteID=a1LgFw09t88-IbYHEwjP29hSFr9VtR.BDQ\u0026amp;dclid=CjkKEQiAleOeBhCo--KM5afTqs4BEiQAssREkS1GUM9ttb0Y5p-twk6fhfzvfh0-SgbNivA4iJYHvbrw_wcB\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003ca href=\"https:\/\/www.hilton.com\/en\/hotels\/iadleht-home2-suites-leesburg\/\" style=\"color: rgb(43, 0, 255);\" rel=\"noopener\" target=\"_blank\"\u003eHome2 Suites by Hilton Leesburg\u003c\/a\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/www.hilton.com\/en\/hotels\/iadleht-home2-suites-leesburg\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eUpon 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCANCELLATION \u0026amp; REFUND POLICY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLess than 90 days prior - a 100% refund to the original form of payment will be offered for the total amount paid.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLess than 60 days prior - No refunds will be offered, but 100% class credit\u003c\/strong\u003e will be issued and can be used towards future classes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLess than 10 days prior - 75% class credit offered\u003c\/strong\u003e (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLess than 7 days prior - 50% class credit offered\u003c\/strong\u003e (based on the amount paid) and can be used only for regular class prices and cannot be applied to early bird prices or discounts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnytime (past participants only) - 100% class credit offered\u003c\/strong\u003e (based on the amount paid) and can be used only for regular class price and cannot be applied to early bird prices or discounts.\u003c\/p\u003e\n\u003cp\u003eEach situation will be evaluated by Chef Rich Rosendale. Upon review, the credit will be submitted. Evaluation can take up to 48 hours.\u003c\/p\u003e\n\u003cp\u003eWANT A CLASS IN YOUR CITY? - CONTACT \u003ca href=\"mailto:info@richrosendale.com\"\u003einfo@rosendalecollective.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eNOTE: 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.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e__________________________\u003c\/p\u003e\n\u003cp\u003eEquipment sponsors from \u003ca href=\"http:\/\/www.rcculinarylab.com\/\"\u003ehttp:\/\/www.rcculinarylab.com\/\u003c\/a\u003e\u003c\/p\u003e","brand":"Rosendale Collective Shop","offers":[{"title":"Default Title","offer_id":46459373846613,"sku":null,"price":950.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/6857\/files\/Cover_Photo_-_Class_2027_1.png?v=1792845677","url":"https:\/\/richrosendaleshop.com\/products\/professional-dry-aging-charcuterie-intensive-with-chef-rich-rosendale-may-17th-2027-forklift","provider":"Rosendale Collective Shop","version":"1.0","type":"link"}