Chef Rich Rosendale, CMC

Chef Rich Rosendale, CMC An American celebrity chef, US contender in the Bocuse d'Or, and media personality.

Founder at Rosendale Collective, Director of Culinary Roots 657 and Roots Local Pizza, Rosendale Online, Rosendale Events, and RC Culinary Lab.

03/28/2026

DRY AGER MASTERY
Meat • Fish • Charcuterie

Dry aging is about precision, time, environment, and technique, all working together. On April 21, join us with Rosendale Collective for a full-day, hands-on master class focused on dry aging beef, duck, and fish, along with professional charcuterie production.

This immersive workshop is designed for chefs, butchers, culinary professionals, and serious food enthusiasts looking to deepen their understanding of aging systems, fabrication, curing, and flavor development.

What we’ll cover:
– Dry aging fundamentals using the Dry Ager system
– Beef, duck, and fish applications
– Charcuterie production: bresaola, lomo, capicola, cured hams
– Fabrication, tallow application, and advanced aging techniques
– Family-style tasting and open Q&A

📍 Forklift Virginia
🎓 6 ACF Continuing Education Hours
🎟️ Limited seats available

Register at https://richrosendaleshop.com/collections/classes/products/dry-ager-mastery-charcuterie-meat-fish-with-chef-rosendale-april-21st-forklift-2026

03/25/2026

Step inside the craft 🔥

Get hands-on with the art of Dry Aging at our exclusive workshop with me and the Rosendale Collective team where technique, flavor, and precision come together. Learn the process, ask questions, and elevate your culinary game.

Spots are limited, don’t miss out.👍

👉 Check the link in the comsec to sign up and secure your seat!

It seems like ages ago, almost like something out of a movie,  my years at The Greenbrier.Last weekend, I was back for t...
03/04/2026

It seems like ages ago, almost like something out of a movie, my years at The Greenbrier.

Last weekend, I was back for the 50th Anniversary of The Greenbrier Culinary Apprenticeship Program. I’ve only been back a few times since resigning as Executive Chef in 2013.

Not everyone knows that I had three chapters there, first as an apprentice, then as a sous chef, and later returning as Executive Chef. Each chapter shaped me in different ways.

During my time as Executive Chef, I had the privilege of bringing in Thomas Keller and Daniel Boulud as part of my Bocuse d’Or training. I remember them speaking so highly of The Greenbrier to the apprentices and everyone gathered in that room. It was a proud moment, because the reputation they were speaking about had been built by generations of chefs who trained in those kitchens.

I had the opportunity to sit at the Gold Service dinner, speak to the attendees, and welcome new apprentices into the lineage of graduates. It was equally inspiring to listen to Lawrence McFadden, CMC, and Rod Stoner, former Culinary Director and Executive Chef, reflect on the legacy of this historic program.

One of the greatest influences in my journey was my mentor, Chef Peter Timmins, who was Executive Chef during my apprenticeship. He was deeply missed at this celebration, but his legacy lives on through the many chefs he inspired. I had the honor of sitting beside his wife at the Gold Service dinner that evening, a meaningful reminder of the lasting impact he had on all of us.

Thank you to Chef Bryan Skelding, the current Executive Chef, for hosting us, and to the incredible team at The Greenbrier for all of their hard work in making the 50-year celebration so meaningful.
I could have taken many more photos, but I was too busy catching up with old friends. Laura, who has shared this entire journey with me, made returning even more special.

Grateful for the foundation. Grateful for the friendships. And grateful to be part of the first 50 years.

📍 The Greenbrier

Congratulations to Team USA Bocuse d'Or 2027 🇺🇸We’re excited to announce Vincenzo Loseto as Head Chef Candidate and Tyle...
01/29/2026

Congratulations to Team USA Bocuse d'Or 2027 🇺🇸
We’re excited to announce Vincenzo Loseto as Head Chef Candidate and Tyler Higson as Commis as they begin their journey to Lyon, January 2027. Built on mentorship, talent, and excellence, Team USA is supported by Thomas Keller, Gavin Kaysen, the board of The Ment'or BKB Foundation, and our dedicated mentors throughout this rigorous journey. Proud to also support the Mentor Grant Program, helping develop the next generation of culinary leaders. Cheering you on all the way, congratulations! 👏

🍣 Sushi Workshop: Date Night Dinner – February 13th, 2026 | Forklift Virginia📅 Friday, February 13, 2026🕕 6:00 PM – 8:30...
01/27/2026

🍣 Sushi Workshop: Date Night Dinner – February 13th, 2026 | Forklift Virginia
📅 Friday, February 13, 2026
🕕 6:00 PM – 8:30 PM

💝Celebrate Valentine’s week with an interactive, chef-led sushi-making class designed for couples. In this hands-on workshop, you'll learn essential sushi techniques while preparing and sharing a multi-roll dinner with your partner. Whether you're new to sushi or ready to refine your rolls, this evening is all about creativity, connection, and great food.

What You’ll Make:

☑️ Warm miso soup on arrival
☑️ Inside-Out Crab & Avocado Roll with eel sauce and sesame
☑️ Spicy Tuna Cucumber Roll
☑️ Salmon Avocado Hand Roll
☑️ Optional vegetarian roll
☑️ Served with steamed edamame, pickled ginger, and wasabi
☑️ Mini dessert assortment to finish

Included with Class:

✔ Chef instruction and guided sushi-rolling experience
✔ One beverage per guest: sake, Japanese beer, or wine
✔ Full dinner and dessert
✔ Recipe cards to take home
✔ All ingredients, tools, and aprons provided

📍 Location:
Forklift – 75 Lawson Rd SE, Unit 109, Leesburg, VA 20175
Free parking onsite

🔖 $150 per person | $300 per couple | Ages 21+ | 8–12 couples | 2.5 hours

🔗Limited Availability Book Today!
https://richrosendaleshop.com/collections/classes/

🍝 Winter Pasta WorkshopIf you’re looking for a fun (and delicious) way to spend a winter evening, we are hosting a hands...
01/04/2026

🍝 Winter Pasta Workshop

If you’re looking for a fun (and delicious) way to spend a winter evening, we are hosting a hands-on pasta workshop at Forklift that’s all about comfort food, slowing down, and cooking together.
On Thursday, January 29, we’ll make fresh pasta from scratch—mixing dough, rolling, filling, shaping, and then sitting down to enjoy everything we made together.

On the menu:
• Ricotta & spinach ravioli with roasted garlic cream sauce
• Herbed sausage tortellini in San Marzano pomodoro
• Garganelli tossed in brown butter with fresh herbs
• Seasonal salad, warm focaccia, and cannoli
After a short chef demo, everyone rotates through guided stations, and the night ends with a relaxed, family-style dinner. Wine is included, and no prior experience is needed, this class is designed for home cooks.

🕕 6:00–8:30 PM
📍 Forklift – Leesburg, VA
💲 $135 per person
👥 Limited to 20 guests

All ingredients, tools, aprons, and recipe cards are provided, just show up hungry.

If you’d like to join us, you can grab a spot here or feel free to message me with questions:
https://richrosendaleshop.com/collections/classes/products/winter-pasta-workshop

DRY AGER MASTERYMeat • Fish • CharcuterieDry aging is about precision, time, environment, and technique all working toge...
01/02/2026

DRY AGER MASTERY

Meat • Fish • Charcuterie
Dry aging is about precision, time, environment, and technique all working together.

On April 21, join us at Rosendale Collective for a full-day, hands-on master class focused on dry aging beef, duck, and fish, along with professional charcuterie production. This immersive workshop is designed for chefs, butchers, culinary professionals, and serious food enthusiasts looking to deepen their understanding of aging systems, fabrication, curing, and flavor development.

What we’ll cover:
– Dry aging fundamentals using the Dry Ager system
– Beef, duck, and fish applications
– Charcuterie production: bresaola, lomo, capicola, cured hams
– Fabrication, tallow application, and advanced aging techniques
– Family-style tasting and open Q&A

📍 Forklift Virginia | Leesburg, VA
🎓 6 ACF Continuing Education Hours
🎟️ Limited seats available

Register at www.richrosendaleshop.com/collections/classes

11/10/2025

Step into the kitchen with Certified Master Chef Rich Rosendale for a world-class culinary competition training experience at FORKLIFT, the Rosendale Collect...

Honored to be part of the Hawaii Food & Wine Festival FEAST Summit panel. "Can AI Meet Aloha? Balancing Innovation & Aut...
11/02/2025

Honored to be part of the Hawaii Food & Wine Festival FEAST Summit panel. "Can AI Meet Aloha? Balancing Innovation & Authenticity in the Future.’

An incredible discussion with leaders from across industries on how technology and tradition can work hand in hand. Mahalo to the organizers and fellow panelists for the inspiring conversation and warm aloha spirit. 🌺🤝

❤️🌿 After Nearly 10 Amazing Years — A Heartfelt Thank You from Roots 657To our cherished customers, neighbors, friends, ...
10/29/2025

❤️🌿 After Nearly 10 Amazing Years — A Heartfelt Thank You from Roots 657

To our cherished customers, neighbors, friends, vendors, and especially our incredible team:

After nearly a decade of serving Loudoun County and being a proud part of the Lucketts community, we want to share some important news — ROOTS 657 will serve its last guests on Sunday, December 14th, and we will officially close our doors on Monday, December 15th.

This announcement comes with deep gratitude and a spirit of celebration. From the very beginning, ROOTS has been more than a restaurant — it’s been a gathering place, a launchpad for local artisans and young talent, and a proud supporter of schools, small businesses, and community causes.

Over the years, we’ve shared countless meals, stories, milestones, and memories. We’ve seen local youth take their first steps into hospitality, and we’ve worked alongside an amazing team that became family. We are truly honored to have been embraced by this incredible community.

While this chapter of ROOTS 657 is coming to a close, we are excited for what’s next — both for the Lucketts community and for our team. We are selling the restaurant so that a new story can continue in this beloved space, one that will keep serving and connecting the Lucketts community for years to come. As we move forward, new and exciting things are on the horizon, and we’re confident that the building that housed ROOTS will continue to be a vibrant hub that brings people together in Lucketts for years to come.

🌟 What’s Next for Us

Holiday Menus Are Here!
Our Thanksgiving packages and holiday specials are now available for preorder — perfect for gatherings big or small.
👉 Order Here » https://tinyurl.com/yuyufmfx

Catering is going strong!
Continue to enjoy our food for your events, celebrations, and corporate gatherings:
👉 www.roots657catering.com

Smoked meats shipped nationwide
Still available through Rich’s Backyard on Amazon — a great gift or holiday meal addition!
👉 Order on Amazon » https://a.co/d/grJspMr

Cooking classes and full-service catering
Continue through our sister brands:
👉 www.forkliftvirginia.com

👉 www.rosendaleeventsnova.com

Between now and December 14th, we invite you to visit us, enjoy your favorite dishes, and take part in special events as we celebrate ten unforgettable years together.

We are also working closely with our dedicated team to support them during this transition — they have always been the heart of ROOTS, and the connection they’ve built with the community is something we deeply cherish.

From the bottom of our hearts — thank you for 10 extraordinary years of memories, support, and friendship. This isn’t goodbye, it’s simply “see you soon.”

With immense gratitude and respect,
Chef Rich Rosendale, Muriel Sarmadi, Mehrdad Sarmadi & the entire ROOTS Family

Last week, we just wrapped up an incredible two-day culinary class at Forklift Virginia with Chef Jamie Simpson from The...
10/28/2025

Last week, we just wrapped up an incredible two-day culinary class at Forklift Virginia with Chef Jamie Simpson from The Chef's Garden and the Culinary Vegetable Institute at The Chef's Garden.

The course — Vegetable-Focused Modernist Plating & Technique — brought together chefs and culinary professionals for hands-on training in modernist plating, advanced vegetable techniques, minimal-waste strategies, and more.

This was our third collaboration with Chef Jamie and the first time hosting him here in the DC Metro area. It was a pleasure to honor him with a plaque recognizing his dedication, creativity, and impact on the Rosendale Collective community over the years.

We’d also like to extend a huge thank you to our partners who helped make this experience unforgettable:

🍽️ Tabletop Sponsors:
– RAK Porcelain
– Steelite International America
– Corby Hall
– Felt & Fat

🍕 Lunch Sponsors:
– Pizza Freak Co. (Day 1)
– Roots 657 (Day 2)

🔧 Equipment & Kitchen Support:
– Unox USA
– The Chef's Garden and CVI
– Robot Coupe
– Eastern Tabletop
– Maxwell McKenney
– PURELL
– Convotherm combi ovens

We’re grateful for everyone who played a part in this class — from the sponsors to the students — and we’re already looking forward to the next one.

Address

Leesburg, VA
20176

Website

http://www.rosendaleonline.com/, http://www.rosendalecollective.com/, http://www.rcculina

Alerts

Be the first to know and let us send you an email when Chef Rich Rosendale, CMC posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Chef Rich Rosendale, CMC:

Featured

Share