[caption id="attachment_1395" align="alignleft" width="432"]<a href="https:\/\/mountainmedianews.com\/wp-content\/uploads\/sites\/13\/2013\/09\/Rosendale.jpg"><img class="size-full wp-image-1395" alt="Former chef at The Greenbrier, Rich Rosendale is now one of TV\u2019s newest celebrity chefs. Rosendale, shown at left on the set with the host of \u201cRecipe Rehab,\u201d Evette Rios, at the studios in Calabasas, CA. The Saturday morning show will begin airing Sept. 28 on CBS. (AP Photo\/ Trium Entertainment, Venessa Stump) " src="https:\/\/mountainmedianews.com\/wp-content\/uploads\/sites\/13\/2013\/09\/Rosendale.jpg" width="432" height="287" \/><\/a> Former chef at The Greenbrier, Rich Rosendale is now one of TV\u2019s newest celebrity chefs. Rosendale, shown at left on the set with the host of \u201cRecipe Rehab,\u201d Evette Rios, at the studios in Calabasas, CA. The Saturday morning show will begin airing Sept. 28 on CBS. (AP Photo\/ Trium Entertainment, Venessa Stump)[\/caption]\r\n\r\nHe\u2019s competed in the culinary Olympics, led a team at a global cooking competition in France and produced countless photo-worthy dishes for guests at southern West Virginia\u2019s world-class resort, The Greenbrier.\r\nBut Richard Rosendale, one of TV\u2019s newest celebrity chefs, says his greatest challenges come on the set of \u201cRecipe Rehab,\u201d a Saturday morning show that begins airing Sept. 28 on CBS.\r\nOn the show, families submit a favorite high-calorie recipe. Two chefs then compete to crank out healthier, lower-calorie versions - and make them easy for amateurs to duplicate.\r\n\u201cSome of the recipes taste really good, but they\u2019re laden with fat and sugar and sodium and calories,\u201d Rosendale said. \u201cEvery recipe that was on the show, it was like, \u2018Yikes! This is going to be interesting\u2019.\u201d\r\nRosendale, U.S. captain for the international competition Bocuse d\u2019Or in France earlier this year, faces off against California chef Vikki Krinsky throughout 11 episodes.\r\n\u201cThough I have a lot of competition experience, she\u2019s an expert in nutrition. And here I am cooking with butter,\u201d Rosendale said. \u201cBut it was an even playing field.\u201d\r\nThey shot four episodes a day, a pace requiring snap decisions on how to rehabilitate a meal.\r\nThe importance of his work was never lost on Rosendale, a native of Uniontown, PA, who worked in Pittsburgh before opening a restaurant in Columbus, OH. In 2009, the now 38-year-old father of two boys moved to Lewisburg.\r\n\u201cThere are a lot of great cooking shows out there that are entertaining,\u201d Rosendale said. \u201cBut if I can do something that\u2019s also going to serve a purpose, I want to do that.\u201d\r\nRosendale pointed out that many cooking shows focus on dishes beyond either the imagination or skill set of a typical TV viewer,\r\n\u201cSo rather than come up with dishes that people probably aren\u2019t going to eat,\u201d he said, \u201cwhy not recreate what people are already eating?\u201d\r\nThey can still enjoy spaghetti, for example. But \u201cRecipe Rehab\u201d explores how store-bought sauces are loaded with salt and how easy it is to make a fresher, better-tasting alternative.\r\nAt the end of each episode, the chefs illustrate their techniques and offer tips.\r\nRosendale resigned as The Greenbrier\u2019s executive chef and director of food and beverage in June to pursue other, unspecified opportunities. Now he acknowledges it was to do the show, which he hopes will continue after this season.\r\nBefore he left the White Sulphur Springs resort, he launched the 44-acre Greenbrier Farm to produce vegetables for his kitchen. The certified master chef also oversaw the opening of five new restaurants and The Greenbrier Casino Club.