Chef Richard Rosendale, former executive chef of The Greenbrier, is television's newest celebrity chef on Saturday morning's "Recipe Rehab" show, which airs on CBS.
CHARLESTON, W.Va. -- Master Chef Richard Rosendale has traded his toque at The Greenbrier for the fun and excitement of a weekly television show.Rosendale, formerly executive chef of The Greenbrier, is television's newest celebrity chef on the second season of "Recipe Rehab," an Emmy-nominated series that airs on CBS. He debuted Sept. 28 on the show that airs locally at 10 a.m. Saturdays on WOWK, Channel 13."I've been on a lot of Food Network shows, morning network shows, but I've never been on a sustained television show. It was so much fun. All the people involved, the other chef, Vikki Krinsky, the host, Evette Rios, the families, the whole dynamic. It's fun," Rosendale said.As executive chef at The Greenbrier, Rosendale supervised a culinary staff of 165 chefs and 2,000 employees. Under his guidance, the resort's food and beverage offerings tripled, and several new restaurants and Greenbrier Farms were added. Fun was probably not an adjective he used to describe those responsibilities.
"The main thing is "Recipe Rehab" is a different animal for me compared to other things I've done. This one is different because of the ripple effect of positive things it creates for families," Rosendale said.The television show features families who have submitted favorite high-calorie recipes for rehabilitation into a healthier yet still tasty dish. The shows two chefs, Rosendale and Krinsky, a Hollywood personal chef, compete to make the recipe more nutritious, yet still taste good, with easy changes that home cooks can duplicate."I've always been very goal-oriented and in the first chapter of my life, I had achieved those goals. I've just turned 38 and I was ready for chapter 2," said Rosendale, who has won more than 45 national and international cooking medals, including the recent Presidential Medallion by the American Culinary Federation for his contributions to the culinary arts.When he resigned in June, Rosendale had been affiliated with The Greenbrier for a dozen years. He began as a chef apprentice and concluded with the attainment of the highest level of certification a chef in the United States can receive, the prestigious Master Chef title, a distinction that fewer than 70 chefs in the country hold.
While the show is filmed in Los Angeles, Rosendale continues to have strong ties to Greenbrier County. He lists his hometown as Lewisburg, West Virginia, in his introduction as "Chef Richard" on "Recipe Rehab." "I still keep in touch with a lot of people at The Greenbrier," he said."I have two little boys and there was a shift for me. It became more that I wanted to inspire and educate people to cook great healthy foods. We have another baby on the way in February."I wanted to do something that would bring what I do closer to my family. My son, Liam, lit up when he saw daddy on television. This is one of the reasons I made this change," Rosendale said."If viewers watch the show, they can try a recipe; but more importantly, it teaches people to think alternatively. Maybe baking it, instead of frying it. Watching a few weeks of the show gives people knowledge of how to cook healthier. They can apply the principles they learn to recipes that have been in their families for a long time. That is one of the real positives of the show," Rosendale said.Rosendale said that the families on "Recipe Rehab" judge the recipes on taste, nutrition and ease of preparation. "These are the three most important things. If it doesn't taste good, people are not going to eat it. I try to think creatively and give a family an alternative way to do the recipe."Rosendale noted that food allergies are increasing. "The show really accommodates people with food allergies, as well as vegan, vegetarians, and those who must eat gluten-free."For recipes, go to www.everydayhealth.com/reciperehab
. The website recipes contain helpful symbols to show what allergens the recipe contains so that readers with dairy, egg, nut, wheat/gluten, red meat, and shellfish allergies can easily avoid those ingredients.
Reach Judy E. Hamilton at firstname.lastname@example.org or 304-348-1230.