Remember how excited we were that Jamie Oliver is invading our Saturday morning cartoon space, with an hour-long block of programming on CBS Saturday mornings now dedicated to “pro-social” cooking shows geared towards teens aged 13-16? Well guess who’s splitting that time slot with him? None other than Bocuse d’Or alum and Culinary Batman Richard Rosendale.
Rosendale recently left his post at West Virgina’s Greenbrier Resort after representing Team USA in the 2013 Bocuse d’Or, then he did a TEDx talk, and now, revealed in an interview with Eater, he’ll be moving on to shiny, television studio pastures, appearing on the other half of CBS Saturday morning’s newly minted food show time slot. On the flip side of Jamie Oliver’s 15 Minute Meals, Rich will be featured on Recipe Rehab, which “will find chefs facing off in a head-to-head competition to transform families’ high-calorie, family-style recipes into low-calorie, healthy fare.” Said Rich:
“I’m going to be out in Los Angeles filming Recipe Rehab for CBS. We’ll be doing the entire season — it’s like 11 or 13 episodes — all in basically a week. I’ve spent a lot of time over the years in front of the camera, but I have not been on a sustained network television show. So I thought that would be a lot of fun. We’ll see how that goes. I definitely would consider sticking with it and doing some more projects like that.
…
I’ve been kind of careful to not paint myself into a corner. There’s been neat opportunities that have surfaced. I’m the kind of person that likes to turn rocks over in life. I don’t want to not hear what those opportunities are. If somebody comes to me and wants to partner on a restaurant somewhere or a television show, there’s been a lot of fun things like that. When [the CBS show] popped up, I said yeah that’d be awesome. I’d love to do that. I’ve never done that before. I’m in. Next thing you know, I’m on a plane out to Los Angeles filming all these four shows a day and flying back. It’s exciting. I’ve just really enjoyed my life and I want to keep enjoying it.”
You can read Richard’s interview in its entirety here.
[Eater]
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