Hosea rosenberg on top chef, blackbelly, physics and picking peas _ westword

The restaurant business is a notoriously hard one. Noodles and company nutrition The job is physically demanding, hours are long, and shifts fall on nights and weekends, when everyone else is off. Menu at noodles and company Most people wouldn’t call this fun. Noodles of the world locations But Hosea Rosenberg isn’t most people — and not just because he’s one of the rare souls to win Bravo’s Top Chef. Noodles and company rochester “It was literally like working with pirates,” Rosenberg says of his first job washing dishes in high school. Noodles and company frankfort “So much fun that I forgot it was hard work.” We recently talked with Rosenberg about the ups and downs of winning such a high-profile competition, the recent expansion of his Blackbelly empire in Boulder, and how he manages to utilize his degree in engineering physics — yep, you heard that right — from behind a burner.

Westword: In the past few years, you’ve built an enviable operation in Boulder, first with Blackbelly Catering, then Blackbelly restaurant and, most recently, Blackbelly Butcher. Noodles and company ames What’s next for the Blackbelly family?

It opened a lot of doors, both professionally and personally.

Noodles and company orem One of the most important rewards from winning was being able to spend time with my father. Www noodles He was very sick with cancer, and this was the first time in my professional life I could afford to not work and just spend time with my family. Noodles and company bangkok curry It was a very intense yet satisfying time, as we got to know each other a little bit better during all of it. Noodles and company loveland In addition to that time with my dad, I had a number of opportunities to travel the world and cook food with some of the best chefs alive.

Certainly there was a lot of pressure, and also a lot of unknowns. Menu noodles and company I hadn’t really thought about what I would do if I won; I just wanted to win. Noodles and company tulsa So when I returned home, I was kind of scared about making the right decision. Noodles and company layton It was also hard reading some of the blogs. Noodles and company reviews People can be pretty nasty when they can anonymously say whatever they want to. All about noodles But just as in cooking, when you end up in the public eye, you have to have thick skin.

You’ve raised your own pigs and sheep, had a greenhouse, and source as much local produce as possible. Noodles shop Not all chefs are as committed to local ingredients as you are. Noodles and company boulder What fueled your passion?

When I began farming, it was as much about learning and curiosity as it was about sourcing the freshest and best ingredients I could find. Www noodles and company I wanted to see the food from beginning to end and have a hand in all of it. Noodles delight menu I was just catering at the time, and we started with a few pigs, lamb and some produce. Noodles and company glen ellyn As things grew, the farming became a lot more work. Noodles and company hours In the last year, I’ve had to outsource a lot of the livestock and produce, as our farm situation was just too small. Noodles inc menu So now at the butcher shop and restaurant, we work with a select few ranchers to raise and harvest some of the best pork, beef and lamb there is in this part of the country.

I’ve been working in restaurants since high school. Noodles and company concord ca But I didn’t realize that I wanted to do this as a career until after college. Noodles and company dc I made the decision to become a professional chef in the summer of 1998. Noodles and company vcu Since then, it’s been quite a ride. Noodles in company A lot of stories, a lot of friendships and a lot of scars later, here I am.

Puck taught me that this is the land of opportunity. Noodles and company ingredients It doesn’t matter where you came from or who your parents are, you can succeed if you put in the work. Noodles and company orland park Kevin taught me a lot of the cooking techniques I know, as well as some serious work ethic. Noodles and company elk river He’s no-bullshit. Noodles and company richfield And DQ taught me how to successfully run an operation. Noodles and company oakland It’s about the people you have on your side. Noodles & company hours His way with his employees is hard to describe, but when you have employees working for you more than twenty years in a row, that says a lot about who you are and how you treat people.

No. Noodles and company cupertino That was a dish I made under pressure. Noodles menu fayetteville ar My signature dish now is my green-chile posole. Ceo of noodles and company I grew up in northern New Mexico. United noodles menu We know green chile, and we know how it’s supposed to taste, with real green chiles from Hatch and nowhere else.

That’s a tough one. Yummy noodles menu I’ve definitely had some unpopular dishes throughout the years. Noodles and company logo There was a scallop dish at Jax that didn’t stay on the menu very long. Noodles noodles noodles It was coffee-dusted scallops with pineapple and soba noodles. Noodles 28 menu I thought it would be epic, but wasn’t really a good seller.

My girlfriend and time off keep me relaxed. Noodles and company fairfax I have made a point over the years to make sure I look out for my own personal happiness, because this business can eat you up. Restaurants like noodles and company I take time off and I travel. Noodles and company omaha When I’m at work, I’m 100 percent focused on work, but when I leave, I really try to clear my head.

No question, it was the six weeks I was filming the show. Noodle noodles It’s pretty easy to watch something like that on TV and think to yourself, “I could do so much better than those guys.” But when you’re away from all of your friends and family and 100 percent cut off from the outside world, it’s a different situation. Where is the closest noodles and company It’s a head game. Noodles and company dallas It’s very, very hard to stay focused and confident when you start questioning every decision you make. Noodles and company duluth It was not fun in the least.

All of the amazing produce coming out of the farms. Noodles noodles & noodles The cherries we’re getting from the Western Slope are so damn good right now, I can’t get enough. Noodles and Looking forward to peaches and corn in the coming weeks.

I fell in love with New Orleans during those travels. Street noodles I was very close to moving there, but the humidity and lack of mountains finally made me give up that one for now. Noodles & company prices I would actually love to find a small beach town somewhere very far away and just serve fish tacos when I get on in years. Noodles and company application Doesn’t matter where it is, as long as there aren’t a lot of people and my lady is with me.

“Who’s the most exciting chef in Denver?” I think the chefs who are really pushing the envelope and helping Denver become more of a serious dining destination are Alex Seidel, Max MacKissock, Steve Redzikowski and Kelly Whitaker. Pt noodles menu There is a lot of talent in town now, and the list goes on, but these guys are definitely at the top of their game.