Vaughn is currently an Assistant Professor of strategy and entrepreneurship at the University College London's School of Management. He has been active on various food innovation-focused Boards through the years and held various roles at Google in his early career. Vaughn holds a PhD in Organizational Behavior, M.A. in Sociology, and B.A. in Social Studies, all awarded by Harvard University.

How To Save The Uncertain Future Of Restaurants: Vaughn Tan

On the brink of having the biggest year to date for The Herbal Chef, chef and founder Chris Sayegh found himself at a hard stop as the COVID-19 pandemic spread quickly across the country, halting all immediate plans. However, it turned into the perfect opportunity to refresh and connect with the culinary community as he packs his bags and prepares to journey on a massive road trip around the US. His goal? Cooking with the elements, focusing on content creation, and bringing more consciousness into his story.

Chef Chris Sayegh leads the globally-operated The Herbal Chef and is known for uniquely utilizing plant medicine in modern cuisine. He has recently moved the Herbal Chef to an online platform and is currently involved in other projects such as single-serve meal bags and consulting with companies on cannabis-related products.

Dealing with the Unexpected

Chef Vikki Krinsky shares her perspective on the trials and tribulations of launching a new product, the incredibly rewarding, humbling, yet consuming life of a private chef, and surrounding yourself with ambitious and trustworthy people.

Betting On Yourself

An uplifting conversation with Chef Johnny Spero, Chef and Owner of Reverie Restaurant and his entire team on how they are coming back gradually to fight back this crisis. Reverie is a modern New American restaurant in the historic Georgetown neighborhood of Washington, D.C. Chef Spero was born and raised in the small town of Phoenix, MD, near the Pennsylvania state line. A triplet, his parents would not allow him or his siblings to get a driver’s license without being employed first, so he got a job at an American bistro as a busboy. After a few weeks, he made the move to the back of the house, where he immediately felt at home. Spero found that being in a kitchen grabbed him in a way that school never did.

How Johnny Spero And His Team Work To Overcome The Crisis

What will become of the culinary world after being dominated by COVID-19? How do we motivate entrepreneurs, business owners, and young culinarians through these difficult times? We’ll explore the global impact of this novel event with our new co-host and friend Chef Dustin Selvaggio along with our friend from England and Food Scientist Chef Deiniol Pritchard who is also the R&D Chef of the renowned The Fat Duck.

A Global Perspective With Deiniol Pritchard

Panel discussion moderated by Rich Rosendale on how COVID-19 is disrupting the restaurant and hospitality industry, and how the industry is and will be responding.

Food Industry Outbreak - The latest on COVID-19

We all have goals, hopes, and dreams, right? Absolutely. But if you've ever had a big goal or dream, you probably know all too well what it's like to procrastinate and put things off until the conditions are just "right" (whatever "right" means for you). You get motivated, make a few changes, and then give up when things get a little challenging or scary. As a result, nothing much changes, and you remain as far from your goal as ever. Sound familiar? In this TEDx Talk, we tell you how to take that big leap of faith to take on that big dream and pursue your happiness, no matter the outcome. There has never been a better time than NOW to go out and do what you see in your mind's eye. So harness your hopes and get after it, and enjoy this podcast as part of the journey in getting there!

Running out of Runway - TEDx talk

This week, we had the opportunity to talk about preparing for Bocuse d'Or and how we built Rosendale Collective with Chris Hill and Shawn Wenner, chef entrepreneurs and great friends of ours. Shawn is the founder of “The Entrepreneurial Chef,” a digital community for food entrepreneurs.

MAKING THE CUT: AN INTERVIEW WITH CHRIS HILL & SHAWN WENNER

Certified Master Chef Rich Rosendale joins Chef Charles Carroll, CEC AAC HGT on his podcast, "The Recipe" for compelling culinary conversation, recipes for success as entrepreneur chefs and perspectives gained from running the pass. Chef Charles Carroll, past president of the World Association of Chefs Society, is an eight-time Culinary Olympian, award-winning author, inspirational speaker and producer. Rosendale Collective was happy to have their very own Chef Rosendale featured on Chef Carroll's fun, insightful podcast. Tune in for tales of success on two fascinating culinary journeys.

THE RECIPE PODCAST: A CONVERSATION WITH CHARLES CARROLL

Go behind-the-scenes in the world of food with Chef Rich Rosendale and Rosendale Collective as he shares his traveling adventures, meeting interesting people, and tasting delicious food. Enjoy his relentless hunger for learning while hearing from culinary influencers, thought leaders, entrepreneurs, famous people,  and everyday inspiring individuals.  They'll join the Rosendale Collective team for forward-thinking, thought-provoking, and sometimes controversial conversation. What makes this different than other podcast is we always seek solutions and challenge the status quo.  We take deep dives with leading chefs, innovative people and connect with "outside of the box" ideas so you are on top of the global culinary trends and are inspired to live your best life.

Let's Dig In with Chef Rich Rosendale

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Let's Dig In with Chef Rich Rosendale

How To Save The Uncertain Future Of Restaurants: Vaughn Tan

More episodes

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10. Dealing with the Unexpected

9. Betting On Yourself

7. How Johnny Spero And His Team Work To Overcome The Crisis

6. A Global Perspective With Deiniol Pritchard

5. Food Industry Outbreak - The latest on COVID-19

1. Running out of Runway - TEDx talk

2. MAKING THE CUT: AN INTERVIEW WITH CHRIS HILL & SHAWN WENNER

3. THE RECIPE PODCAST: A CONVERSATION WITH CHARLES CARROLL