It’s not in Richard Rosendale‘s DNA to give up. He learned that from his mom, who raised him and his sister by herself. When a fire on Christmas Day destroyed everything they had, his valiant mother stayed strong and pushed through. And that’s been the motivation behind this certified master chef and 2013 U.S.A. candidate for the Bocuse d’Or, who has already amassed more than 45 national and international medals.
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Back in 1996, after a long day in a lab in graduate school at Northern Arizona University, Betts bought a bottle of wine from a liquor store with his last $10. As soon as he poured it, he says, he recalled a specific memory for the year he spent in Italy right before he graduated from college.
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If you think Grace Family Vineyards is all about the wine, you’d be only half right. Founders Dick and Ann Grace set up the Grace Family Foundation almost 20 years ago and spend at least three months a year working in underserved parts of the world, improving the lives of young people and assisting in meeting the educational and medical needs in countries such as Tibet, India, Nepal and Mexico.
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The Hawaii Food & Wine Festival puts a spotlight on the women who are revolutionizing the culinary and agriculture industries. Discover the unique stories of farmer Shin Ho, pastry chefs Christina Tosi and Joanne Chang, and chef Lee Anne Wong.
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Born in Brittany and raised in Champagne, Michel Richard knew he wanted to be a chef when he first saw a restaurant kitchen — at age eight. He started as a pastry chef, working in Gaston Lenorm’s esteemed pastry shop and running his own bakery in Los Angeles. Ten years later, he opened Michel Richard, then Citrus, to immediate acclaim. He’s won awards, written books and won’t buy unsustainable fish, period.
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