In roughly 130 hours, one can drive across the country and back, run 27 marathons, swim the English Channel seven times or be miraculously rescued from being trapped under a boulder after losing an appendage.
In the time span of a 130 hour test, you can also distinguish yourself as one of 66 out of 6.9 billion people, as was the case with Richard Rosendale.
Thirty-five-year-old Rosendale is the youngest of 66 certified Master Chefs in the world. A number which makes him exclusive to one millionth of a percent of the world’s population.
On Tuesday afternoon, Rosendale was taken out of his comfort zone, in speaking about success to roughly 200 Ohio State Students in Campbell Hall.
“I considered asking them to put a stove up here to make me feel a bit more comfortable” Rosendale said.
The lecture, part of a series presented by Ohio State’s College of Education and Human Ecology, attracted students from many majors and disciplines, filling the auditorium.
Rosendale was featured as the third and final installment of Foundations of Success, a lecture series geared at presenting OSU students with career ideas and opportunities within the education and ecology fields.
“This particular lecture is mainly for the hospitality management students, but also any hospitality professionals. We have invited many people from the industry, and other surrounding colleges in Ohio,” said Jay Kandampully, professor of services management and hospitality.
Rosendale’s lecture focused on the importance of perseverance, drive and imagination on the path to success.
“Master your craft,” Rosendale said. “Success in many ways starts with a series of failures, but many people never realize a true sense of success or achieve their dreams because they lack perseverance. The two go hand in hand. Its not going to be easy, but its worth it.”
Rosendale also spoke about his experience at the Greenbriar Luxury Resort in White Sulfur Springs, W. Va., where he is the executive chef.
“You have to be willing to pay the price, to get there. You have to be willing to persevere” he said of his position.
Audience members enjoyed the show.
“He was really good … I didn’t expect him to be much of a public speaker, but overall the presentation was really good, I am glad that they did it, it gives us more ideas and inspiration for what we can do later,” said Nikita Kotlar, third-year in hospitality management.
Among the list of people he has prepared meals for are U.S. Congress members, various celebrities and the President of the United States.
“One experience that was probably the funnest, was actually rolling a birthday cake out on stage for Jessica Simpson. I’ve cooked for a lot of people, but that was a neat one,” Rosendale said.
His career has taken him to several different countries, and some of the finest kitchens in the United States. He has presented with 45 medals for culinary excellence, and a title so prestigious, only 65 others have been bestowed the honor.
Rosendale said his favorite part of the job is how fresh and dynamic it is, allowing him entrance in so many facets of the culinary world.
The lecture was immediately followed by a networking event for the College of Education and Human Ecology at which Rosendale was in attendance, along with representatives from national and local businesses pertaining to the College of Education and Human Ecology.