How a big-time chef preps for (big-time) competition

Wanna see how the (very) big guys prep for a competition?

Here's a little clip'n'paste link to an earlier story about how Richard Rosendale, executive chef at The Greenbrier resort in West Virginia trained to compete in this year's Bocuse d'Or - and how much help he had in doing so.

http://www.washingtonpost.com/lifestyle/magazine/wva-chef-richard-rosendale-is-out-to-win-the-bocuse-dor-cooking-competition/2012/12/07/c8012674-22cc-11e2-ac85-e669876c6a24_story_4.html

Richard Rosendale and his commis, 21 year-old Corey Siegel competed less than two weeks ago against chefs from 23 other countries at the world's most prestigious competition, the Bocuse d'Or, in Lyons, France.

Read about the hundreds (yes, hundreds!) of hours they spent in practice in the Greenbrier's kitchens, and how they trained (trained!  with athletic trainers and a gym), getting in shape for an arduous five-hour and 35 minute event.

And then, clip'n'paste again - and read about how they fared at the competition.  Use this to create your link: http://eater.com/archives/2013/01/31/bocuse-dor-recap.php.

PLEASE NOTE - these are not live links!  You really do need to clip and paste them into your browser!