Jun 30, 2002 By Carol Kekela 4 min read

Determination is the drive behind a Uniontown native who earned the right to represent the American Culinary Federation (ACF) Culinary Team USA when competition is held in Germany in 2004. Richard Rosendale, C.C., sous chef at the prestigious Greenbrier Resort in White Sulphur Springs, W.Va., competed in May at the National Restaurant Association (NRA) Hotel-Motel Show held in Chicago for the coveted title of being a member of the ACF Culinary Team USA.

The ACF Culinary Team USA is the official representative team of the United States in major international culinary competitions including the International Culinary Olympics held in Erfurt, Germany, every four years.

Team USA is comprised of nine members, one alternate and a manager.

Selected Team USA chefs prepare for many years and apply to compete in regional, ACF-sanctioned competitions and tryouts nationwide. Regional tryouts are two-day sessions that require each chef to prepare one cold food platter and a four-course hot dinner. Meals are prepared from a list of predetermined ingredients which is mailed to each competing chef in advance of the event.

Of the 70 applicants for TEAM USA 2004, only 40 were invited to compete in the tryouts in four regional locations. As a result of those tryouts, Rosendale was one of 14 finalists chosen to compete at the NRA show in Chicago.

The final cook-off in May tested the culinary skills and imagination of the finalists who were asked to prepare dishes using ingredients from a mystery basket. As required, the finalists must prepare three courses, 10 portions each in 31/2 hours. A panel of judges rates each competitor’s work and the national team is selected from the highest-ranking scores.

Rosendale did just that when his determination and culinary expertise earned him one of the highest scores in the competition.

Rosendale said his one main goal was to become a member of the ACF Culinary Team USA.

“It’s been a long-time goal of mine, something I intend to achieve. I am excited about it,’ he said, prior to the May showing.

His experience gets more intense as the years go on.

“I worked for a lot of talented, diverse people. Being able to represent them would mean a lot to me. I want to be able to represent the United States.’

And so, he will, at the 2004 International Culinary Olympics in Erfurt, Germany.

This won’t be the first time Rosendale competed in Germany or stepped foot in the kitchens at international competitions. In the 2000 International Culinary Olympics, Rosendale served as regional team assistant, a sort of prelude to the rigorous training he will now undertake for the 2004 competition.

Rosendale said the tryouts have been grueling.

“It’s been exactly what I had anticipated. You had to practice, practice, practice to do well in the tryout. It’s been challenging.’

He has many awards to his credit including 17 ACF and ice carving medals.

Rosendale is the son of Sharon Rosendale of Uniontown and Richard Rosendale of Waynesburg.

A 1994 graduate of Uniontown Area High School, he graduated from Westmoreland County Community College’s culinary arts program where he also did an apprenticeship.

Rosendale served his ACF apprenticeship at Nemacolin Woodlands Resort, Farmington, and The Greenbrier Culinary Apprenticeship Program. And, besides the Greenbrier, he has been employed at several outstanding restaurants including the Ritz Carlton, Handke’s Cuisine, Columbus, Ohio; and Duquesne Club in Pittsburgh. He also trained under three certified master chefs. His culinary expertise has also taken him to studies in Northern Italy.

Now that the USA team has been selected, they will begin training under the direction of team manager, Edward G. Leonard, CMC, AAC (who also serves as ACF national president).

Over the course of the two years leading up to the actual International Culinary Olympics in Erfurt in 2004, TEAM USA will compete nationally and internationally to hone their competition skills, in hopes of bringing back the gold.

His first competition as Team USA is in November in Luxemburg.