Richard Rosendale, executive chef of The Greenbrier in White Sulphur Springs, W. Va., will represent the United States at the biennial Bocuse d’Or chef competition in Lyon, France, Jan. 29–30, 2013, assisted by Corey Siegel, a junior apprentice at the property. Rosendale and Siegel won the honor at a competition held Sunday at the Culinary Institute of America in Hyde Park, N.Y. Also competing were Jeffrey Lizotte, chef de cuisine of ON20 in Hartford, Conn., assisted by Cornell ...

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