CERTIFIED MASTER CHEF TEACHES PROS &
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The Rosendale Online platform continues to be informative with its unique recipes, podcasts and digital lessons. Members of the program immediately identify the multitude of benefits available to them and can utilize these exceptional concepts with their culinary team to “wow” and delight their clientele.

— Lance Cook

I learned from the classes other different techniques on how to work with Vacuum Sealers and Sous Vide more effectively and maximizing the usage of it. Also different uses for the PacoJet, how to work with different proteins depending the purpose of usage, new techniques for hors d'oeuvres and ideas on how to be more creative and elegant at the same time, different plating techniques, utilizing different tools, and fun movements to make any activity more interactive with the guests.

I’ll definitely recommend these classes and courses to everyone, especially signing to rosedaleonline.com to be part of all the things the page has for us to offer.

— Jose Escanio

The Rosendale collective is, in my opinion, a premiere destination for honing ones skills, learning something new, or simply meeting like minded culinarians who are on the same mission... to always evolve. Their classes bring cutting edge technology and techniques in front of the chef and showcases the limitless possibilities available to the modern chef. Never stop Learning!

— Dustin Selvaggio

I've been in probably 5 classes with Rosendale Collective since their beginning. My first experience was incredible; not only opened my vision about uses and ways to be creative on plating on a professional level, but also a great opportunity to connect with other talented chefs around the country and share ideas, recipes, and experience.
After my first experience, I just wanted to learn and expose myself to more opportunities and knowledge. I participated in Sous Vide I (also was lucky to host a series of this class), Barbecue Science and Technique, Modern Plating II (with Yann Bernard Lejard), Chasing Excellence (with Philip Tessier) and I NEVER was disappointed. Chef Rosendale takes care to answer your questions, connect you with other chefs and vendors, and also provide you with all information and recipes possible; his USB and book (that you receive once you finished the class) are very handy to review some techniques and recipes later in time. Chef Rosendale shares all his years of knowledge and experience creating the best class in the market.
Absolutely I would recommend them!!!! And if you think that is a little expensive, I would recommend you to see it as an investment. All the knowledge and experiences that Rich Rosendale and his Team share are worth every cent.

— Andres Prussing

“I was able to attend the 2-day Sous Vide class a few in Naples, FL. Wow. This class really exceeded my expectations. I was familiar with sous vide cooking but wanted to learn from Chef Rosendale so that I could take it to the next level and get a better, more in-depth understanding of the technique. Chef Rosendale really made this class hands-on and allowed the class to try out all sorts of techniques. Since attending, I have been able to bring those techniques to my everyday work and apply them to my own style! Would really recommend any of Chef Rosendale’s classes to any level cook that is looking to hone their skills and learn brand new ones."

— Ryan Peters

"Richard is a very talented chef who aligns knowledge, technique, speed, creativity, taste and design to his cooking. I had a chance to see Richard cook in the highest pressure during the training and the making of the Bocuse d’Or competition and like a great Olympic athlete, it required a lot of practice, ambition, precision and dedication to the craft - Richard proved to us that he had it all!"

— Daniel Boulud

"Excellent classes taught by Certified Master Chef Richard Rosendale and his incredibly talented team of chefs. Chef Rosendale generously share all of his knowledge in his teaching, and has inspired me to find true creativity of cooking. I learned so many innovative techniques from the classes I attended. What’s more is that I am able to apply what I have learned and also share with my team.I highly recommend his classes to all levels of cooks or chefs.
Carlos Villanueva PCII 06’, Executive Chef Cloud Catering & Events"

— Carlos Villanueva

"I thoroughly enjoyed taking classes with Chef Rosendale.  I have taken a couple courses and I plan to take more.  Chef Rosendale is very exact and very attentive when it comes to showing you and teaching you new methods and techniques.  I highly recommend the Rosendale Collective classes"

— Sami Fgaier

"Richard’s relentless passion, drive and enthusiasm is contagious, you can’t help but want to make yourself better around him. He is a natural born leader, a great example of true craftsman, technician and teacher"

— Gavin Kaysen

"I recently attended the 2 day sous vide workshop in Miami. Although it was a sold out event, Chef Rosendale took the time to fully answer every question and address individual needs depending on every chefs situation. After the workshop, I was immediately able to apply the techniques into my own menus, as well as collaborate/bounce ideas off other chefs I met. It was also a fantastic networking opportunity. Thanks again Rich, and will definitely be doing another course when I'm in the area!"

— Rhys Barrington

"We are always super excited to have Chef Rich Rosendale on the farm, a great relationship that goes back some 20 years, its a collaboration that we hold near and dear to our hearts its like having a best friend back home. Rich not only shares his brilliance and knowledge, he inspires those he teaches to seek their best. I cannot think of a single opportunity that will be more rewarding, inspiring and useful; you will not only go home inspired but also empowered with new tools. The Culinary Vegetable Institute at The Chef's Garden and our entire team are always super excited to work with Chef Rosendale"

— Farmer Lee Jones