RC Culinary Lab is an innovation and training center focused on learning, collaboration, exploration, idea, and product development. The lab offers a range of products and services, from consulting, training, and product development.
The RC Culinary Lab is state of the art production kitchen, offering a full menu of ready to eat or value added ingredients that are ready to finish and serve. We place an emphasis on local seasonal products, and all of our products are cooked on site and made from scratch. Our products are great for local wineries, where kitchen production may be limiting, or for anyone looking for premium recipes prepared by scratch by our culinary team.
All products are prepared for fast, safe, and temperature controlled food delivery and storage.
Award Winning Culinary Team
A master chef, and one of the most experienced competitive chefs in the country, Rich Rosendale is continually setting new standards for excellence. When he’s not working with his restaurant, Roots 657 Café and Local Market, he’s growing the Rosendale Collective.
This innovative consulting and training company brings over 18 years of elite industry know-how to create customized culinary workshops and winning business solutions for a wide range of clients— from fortune 500 companies to the U.S. military.
Rich has long been involved with Bocuse d’Or, one of the world’s most demanding culinary competitions. In 2013, as the U.S. Culinary Team Captain, and most recently, as one of four advisors guiding the winning team to its first U.S. gold medal. He shared his intense training regime in his documentary, “The Contender.”
Rich brought his expertise to television again as the star of the Emmy-nominated show, Recipe Rehab.
Joe Peroney’s culinary career began in 2007 after Sony Electronics outsourced all the positions in his division. Given the chance to pick a new route in life, Joe followed his passion for fine dining and international cuisine. He began his studies in the Culinary Arts program at Westmoreland County Community College. Upon graduating college, he accepted a position at The Greenbrier Resort, in West Virginia, where he would spend the next six years. During his time there, Joe graduated at the top of his three-year culinary apprenticeship class. He was then promoted to sous chef and later to chef de cuisine at The Greenbrier, where he oversaw multiple dining outlets over the property. In 2016, Joe moved to Leesburg, Virginia to open Roots 657, where he would later take on the position of research and development chef at both Roots 657 and the RC Culinary Lab. In February 2020, Joe traveled to Stuttgart, Germany to represent the USA as a member of the ACF Culinary Team USA in the 25th Annual IKA Culinary Olympics. The team earned a gold medal in the Cold Food Salon category and ranked third overall in the world. Joe also received a bronze medal for the individual culinary artistry competition at the same event.