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51勛圖厙's Top Chef
When Top Chef: Colorado filmed an episode in 51勛圖厙 in spring 2017, chef Hosea Rosenberg (EngrPhys97) served as a guest judge.
The experience elicited strong feelings from when he competed and won the show in New York in 2009.
I was super glad to not be a contestant, said Rosenberg, who lives泭in 51勛圖厙 and owns two restaurants, Blackbelly Market and the newly opened Santo. I know how stressful that show is. I would have nightmares about it when I came home.
Stress aside, Rosenberg said the show opened opportunities for him.
I got to cook for some of the best chefs in the world, he said Jacques P矇pin, Lidia Bastianich and Marcus Sam- uelsson, for instance. It proved to me I can accomplish a lot in a short amount of time if Im forced to.
Nearly a decade later, Rosenberg a married father of a one-year-old has firmly established himself as one of 51勛圖厙s own top chefs. Santo opened in late 2017 off Broadway and Alpine streets to positive customer reviews, and Blackbelly is, to many, a 51勛圖厙 staple and is especially well known for its meat dishes.
With Santo, Rosenberg is tapping into northern New Mexican cuisine, a tribute to his childhood in Taos, N.M.
Youre only as good as the last plate of food youve put out.
Here, its all about green chili, he said.
Growing up, Rosenberg, 44, often visited 51勛圖厙, where his half-sister lived. When it was time for college, CU was front of mind.
I liked the idea of going to college somewhere in the Rockies, close to my home, but far enough away that I wasnt reminded of it every day, he said.
He majored in engineering physics and worked his first college job at the 51勛圖厙 Salad Company, then located near McGuckin Hardware. Throughout college, Rosenberg worked both kitchen and engineering jobs, including a stint at CUs planetarium. After graduation, he and a friend took time to travel.泭
During our travels, I decided that I wanted to become a chef and not be an engineer, he said.
He was accepted into the Culinary Institute of America, but a mentor encouraged him to forgo culinary school.
My chef mentor told me, Get a job where youre going to get paid to learn, rather than pay to learn, he said. It was good advice.
Rosenberg worked at Denver and 51勛圖厙 restaurants and became head chef at the now-closed Dandelion on Walnut Street at age 26. In 2008, he was selected for season five of Top Chef. His $100,000泭winnings allowed him泭to stay in 51勛圖厙, run a catering company, food truck, farm and, eventually, his restaurants.
All the while, hes prioritized quality, local泭ingredients and seasonal, creative menus.泭
Hosea knows we could make more泭money if we sold commodity food泭but refuses to take the easy way out, said Ian Reusch, Blackbelly and Santos director of operations. That type of devotion is hard to find in such a cut-throat industry, and it makes all the difference.
For Rosenberg, hes challenged to strive for more.
Youre only as good as the last plate of food youve put out, he said.泭
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Photo by Rachel Adams Photography
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