After competing in the Bocuse d'Or, chef Richard Rosendale describes his experience in Lyon, France, the pressure of competing in a massive arena, and his hopes for U.S. teams in the future. Rosendale and his partner Corey Siegel placed 7th out of 24 teams. "While we hoped to get to the podium, I had no regrets about our food. We went up against the world's best and finished in the top third, which is a huge accomplishment in my book," he writes. "I felt as if our performance conveyed we were strong competitors and that the USA would be an even greater force in the next Bocuse d'Or."
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