Corey Siegel began his training through the CIA and participation in the ACF, becoming the Northeast Regional Student Chef of the Year. Corey then enrolled in the Greenbrier resorts’ intense three-year apprenticeship program with Chef Richard Rosendale, CMC. Proving an impassioned student, in 2011, Rosendale selected Siegel as his Commis for the Bocuse d’Or USA Finals, winning the January 2012 competition. Eventually, Corey went on to finish 7th in the world during the January 2013 Bocuse d’Or competition held in Lyon, France.
At age 22, Corey had become the youngest ACF Culinary Team USA member in history. Now he has amassed over 15 medals from national and international competitions. Corey is currently the Corporate Executive Chef for Electrolux Professional North America.
Description: Sweet Corn Mousse
