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Product Image “Vegetable X” - Workshop  on November 13th-14th, Cleveland, Ohio

“Vegetable X” - Workshop on November 13th-14th, Cleveland, Ohio

$ 950.00 $ 1,200.00

“Vegetable X” - Workshop  on November 13th-14th, Cleveland, Ohio

This class is a continuation of our Modernist Plating and Technique Workshop and is also the third class in our Guest Chef series. Chef Rich Rosendale will conduct the class alongside our featured guest, Chef Jamie Simpson who is the Executive Chef Liaison of the Culinary Vegetable Institute. Working together, the two chefs will explore innovative presentations and techniques pushing the boundaries of modern cooking and presentation about vegetables. 

Considered an authority on culinary training, Rich is one of only 72 Certified Master Chefs in the United States who also holds over 55 international cooking awards under his belt. He has extensive experience in operations, such as his tenure with the Greenbrier Resort that houses 15 kitchens on the property. Rich has received training throughout European and Nordic countries as well as under renowned chef Thomas Keller during the prestigious Bocuse d’Or where Rich and his team finished in the top third of the field.


About Jamie Simpson

Currently the Executive Chef Liaison at the Culinary Vegetable Institute in Milan, Ohio, Chef Jamie Simpson is a young, highly sought-after chef. Hailing from a small town in Summerville, South Carolina, he began his culinary career in a serendipitous fashion after leaving the music industry and his job at a recording studio. His journey continued to one of Charleston’s most acclaimed restaurants, The Charleston Grill, which gave him opportunities to explore other globally recognized kitchens and work with countless talents.

Chef Jamie is passionate about exploring different cultures, the connection between art and food, and the relationship between unconscious process and creativity. Producing beautifully dressed and garnished dishes that marry complex flavors with technical expertise, he uses luxurious ingredients as well as odd cuts and guts. His creative approach of taking the raw product and turning it into something unique and inspiring piques the interests of others. Simpson’s reputation for the use of unusual ingredient combinations, tastes and textures have led him to direct one of the most prestigious kitchens in the country. 


At The Culinary Vegetable Institute, he designs dishes around what is available on the farm that day, and his commitment to micro-seasonal cooking opens the door for him to be more creative while respecting the plants. His dishes look astonishing, always play tricks on the senses and are constantly evolving.


About the Class


“Vegetable X” - “Workshop” is a professional, hands-on workshop for chefs that holds tremendous value, combining expert knowledge and the opportunity to place that knowledge into practice. Participants will receive a welcome letter with the schedule two weeks prior to the course. All participants will receive an electronic file with recipes and the course material upon completion. All food and material for the workshop will be supplied.


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

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


  • 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 participants business needs and showcased techniques specific to them!

Lou Bastian- VP Corporate Chef Levy Restaurants




TOOLS AND ATTIRE: Each attendee may bring their own knives & notepad. We suggest your normal kitchen attire and apron.


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



8:15 to 8:30 – (Continental Breakfast) 8:15 to 12:00 – (Morning Session) 12:00 to 12:30 (Lunch) 12:30-3:00– (Afternoon session)


CLOSEST AIRPORT: Cleveland Airport



Hampton Inn & Suites Sandusky/Milan

11608 US-250

Milan, OH 44846 

Contact Number: (419) 499-8000



The Culinary Vegetable Institute

12304 Mudbrook Road 

Milan, OH 44846 


Contact Number: 202.969.6010


Space is limited.




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