August 1, 2005

ACF Names Chef of the Year

The American Culinary Federation named Richard Rosendale, chef de cuisine of Tavern Restaurant at The Greenbrier in White Sulpher Springs, W. Va., its 2005 Chef of the Year.

The Chef of the Year award, which was presented during the ACF’s Annual Convention in San Antonio, recognizes an individual who “demonstrates the highest standard of culinary skills, advances the cuisine of America and gives back to the profession through the development of students and apprentices.”

Over his career, Rosendale has received 25 national and international culinary awards. He was a member of the ACF Culinary Team USA 2004, which wan the gold medal in hot food at the 21st International Culinary Exhibition.

During the convention, the ACF also honored Darrin Aoyama, executive pastry chef at River Oaks Country Club in Houston, its 2005 Pastry Chef of the year; and Timothy Michitsch with the Lorain County Joint Vocational School in Oberlin, Ohio, Chef Educator of the Year.

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