Posts tagged "US"

Prime BEEF Supports FOB Walton

The folks of the Triple 7 Prime BEEF Squadron travel from one construction project to the next throughout Afghanistan. Air Force Master Sgt. Samantha Lowe reports on Prime BEEF building structures so others can build trust.

Duration : 0:1:39

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Posted by mark - June 27, 2017 at 5:15 pm

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RICHARD ROSENDALE & THE US TEAM WIN THE COMPETITION!

Go To http://www.rosendales.com Richard Rosendale enters this culinary competition has a member of the US Culinary Olympic Team. They compete with other teams from around the world.
At Rosendales in Columbus Ohio The philosophy is simple. We use the highest quality meats and seafood available, in addition to the freshest fruits and vegetables, with a focus on American regional ingredients. We use ingredients in season, at their peak, cooked perfectly from the source. It´s that simple.

Chef Rosendale´s team has a firm grasp of classical cookery, mixed with the hypermodern techniques of today. The result can be summed up in three words… flavor… innovation …and technique. “In the restaurant we try to give the diner options, such as traditional flavor combinations with a contemporary approach, but also accommodate the guest who may want to be a little more experimental.” The restaurant offers the choice of selecting from an a la carte menu featuring more traditional flavor profiles, or having the extended tasting menu with more progressive ideas and ingredient combinations. This is the perfect way for the kitchen to demonstrate the wide range of expertise.

Chef Rosendale´s love for traditional flavor stems back from when he studied in northern Italy. His travels took him through Florence, Parma, Tuscany, Modena, Rome, and Pescara. All of these regions maintained their style of food, and each displayed a bounty of Northern Italian ingredients indicative to their specific region. These flavors stayed with Chef Rosendale over the years and have helped influence his style of cooking. And, since then, the Chef has only increased his knowledge and exposure in the kitchen through extensive travel and training. And the result is reflected in the unique, yet somehow familiar dishes that you will enjoy in the restaurant.
Born in Pennsylvania, Chef Rosendale’s Classical Training has taken him to Northern Italy, Germany, Luxembourg, Switzerland and some of the finest kitchens in the United States. His traditional schooling included a rigorous six-year apprenticeship under several Certified Master Chefs that resulted in very little time off. Chef Magazine recently referred to him as “A New Breed of American Chefs”…. an amalgam of different generations and philosophies from within the industry. Also, he is the former Chef de Cuisine of the Prestigious Tavern Room Restaurant at the Greenbrier Resort in White Sulphur Springs, WV. The restaurant received numerous accolades and awards under his watchful eye. His duties there also included assisting in the supervision of 165 Chefs and 2,000 employees.

Chef Rosendale was also the youngest member of Culinary Team USA since the team’s inception, and was one of only five chefs who represented our country in the 2004 World Culinary Olympics in Erfurt, Germany. The team ranked number one in the world for the hot kitchen out of 32 countries. Recently, Chef Rosendale has been appointed Team Captain of the 2008 Culinary Olympic team. Also, he has been featured on several TV Food Network Specials. No stranger to competition, Chef Rosendale has amassed over 40 national and international medals, including a very rare perfect score at the international level. Chef Rosendale was also recently awarded the Presidential Medallion by the American Culinary Federation for his contributions to the Culinary Arts. His most recent accolade was receiving the 2005 Chef of the Year in San Antonio, Texas.

In addition to cooking high caliber American cuisine, Chef Rosendale is also a certified professional Ice Carver. He has carved pieces ranging from 1 to 50 block creations. Also, during his career he has cooked for many different celebrities and supervised meals for U.S. Congress and the President of the United States. Currently he is the youngest chef to be on active status to take the C.M.C. exam.

Duration : 0:6:31

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Posted by mark - September 25, 2016 at 6:13 pm

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South Korea says it may rework a US beef deal

Anna Chan:
South Korea’s prime minister says he’s left the door open to revising a U.S. beef import deal. Many believe that Seoul agreed to the pact to please Washington… despite safety concerns. We now go to
Seoul for more.

Next Thursday South Korea resumes quarantine inspections on all cuts of U.S. beef from animals of any age. No U.S. beef has been imported here since 2003 following an outbreak of mad cow disease.

South Korea’s government says they will be watching the imports carefully.

[Han Seung-soo, South Korean Prime Minister]:
“We will suspend the beef imports (from the U.S.) if our people’s health is in danger with an outbreak of mad cow disease in America.”

Last month South Korea agreed to open its market to American beef.

South Koreans have taken to the streets in protest. They’ve been listening to the quickly spreading rumors that products such as diapers and cosmetics may pose a risk for mad cow disease because beef products are used in their production.

The government says U.S. beef is safe. To help prove their claims they brought in scientists to knock down some of the claims.

South Korea used to be the third-largest import market for U.S. beef.

Duration : 0:1:23

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Posted by mark - October 24, 2015 at 7:52 am

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