Hosea Rosenberg, originally from Taos, New Mexico, was always good at math. After graduating 3rd in his class at Taos High School, he moved to Boulder, CO to study at the University of Colorado. His dream was to be an astronomer. During his years as a Colorado Buffalo, Hosea worked in local kitchens to pay his way through school. In, he was awarded a Bachelors of Science in Engineering Physics. After graduation, he spent some time traveling and it was then he realized he was spending more time thinking about food than about math.
Hoseas first restaurant job was as a dishwasher at the Apple Tree Restaurant in Taos. Since then he has worked his way up the ranks, from prep cook to line cook and finally to chef. Past positions include working for Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His first Chef position was at Dandelion Restaurant in Boulder in 2001.
Hosea first joined the Big Red F Restaurant Group as Sous Chef at Zolo Southwestern Grill before moving to Jax Fish House Boulder in January, 2004. During his tenure at Jax, Hosea has won numerous awards and accolades: Best Chef of Denver International Wine Festival (2006, 2007); seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House (2007); and most recently was named Top Chef Season 5. Jax Fish House has also been named Best Seafood Restaurant in the Denver/Boulder area since opening in 1994.
Hosea is active in many local and national charitable organizations. He proudly represents and supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, Operation Frontline, and the American Cancer Society, among others.
Hosea is active in many local and national charitable organizations. He proudly represents and supports the Boulder County AIDS Project, Share Our Strength, Chefs Up Front, March of Dimes, Colorado Music Festival, Operation Frontline, and the American Cancer Society, among others.
Hosea works closely with many of the local farmers and ranchers in Colorado. He supports sustainable agriculture, conservation, and buys local and organic whenever possible. The seafood he buys is sustainable and on green lists. Jax is PACE certified, on the Colorado Proud list, uses 100% Wind Energy and practices composting, recycling, and water conservation.
Can you tell us when you decided to become a professional chef and was there anyone in particular who influenced your decision?
HOSEA: I decided just after graduating college with my engineering-physics degree. I was not really excited about the work I was doing at the time. My good friend was looking at culinary schools and it sparked something for me. I was working in restaurants at the time, but didnt think about culinary as a career. I asked my chef at the time what he thought and he really mad me feel like I could make a career out of it.
When do you think you really became passionate about food? And with whom did you learn from?
HOSEA: Since my first job as a dishwasher in high school, Ive always loved the kitchen. Its the food but its also the people, the camaraderie, the energy, and the passion. I think you learn from everyone, so since that day, Ive tried to keep my eyes and ears open. You never stop learning.
What dish are you most proud of? What dish just didnt work?
HOSEA: Im probably most proud of my foie gras and scallop dish that I made on the finale of top chef. Its a dish that Ive run at the restaurant and every time I make it, people seem to just love it. I think it was the dish that I won Top Chef with.
Ive had plenty of not-so-successful dishes along the way. There was a shrimp with coffee and pineapple dish that I tried at the restaurant that nobody seemed to care for.
Whats your favorite newly discovered ingredient(s)?
HOSEA: Im a huge fan of pomegranate molasses
What are the Five most important ingredients that every home should have in the cupboard/refrigerator?
HOSEA: Good salt, good olive oil, butter, good vinegar, bacon
Your favorite kitchen gadget?
HOSEA: Blender
What is your favorite spice to cook with and why?
HOSEA: Smoked paprika. It adds such a nice level of flavor to dishes. Its not overly smoky, and its a little sweet.
As a professional chef, what was your funniest kitchen incident?
HOSEA: I have made people eat really bad things for money. From fruit that has been soaking in vodka for months, to hot chiles, to blood, to shakes made from everything we can get our hands on (mayo with anchovies, chocolate, peppers, broccoli, vinegar, etc.). Its so funny to me to watch someone try and down a big glass of crap just for a few dollars. I laugh until I cry when I get a sucker like that.
When at home, what do you like to eat?
HOSEA: I eat simply. I recently mad a big batch of soup that Ive been eating for a week now. I dont cook big fancy dinners at home. Mac n cheese, sandwiches, pizza easy stuff.
Has the heightened interest in celebrity chefs and cooking in general been good or bad for the industry? Who is your favorite celebrity chef and why?
HOSEA: Overall, its been great for the industry. There is so much interest in chefs and our world. It validates the decision I mad years ago to not be an engineer. We are now seen as professionals. My favorite celebrity chef is probably Jacques Pepin. He is such an amazing person and a great teacher. No pretense with him, just solid skills and a desire to see people do better.
What would you say to a high- school student thinking of becoming a professional cook? What advice would you give him or her?
HOSEA: My advice is always to work in restaurants. You should see it first hand before you decide to go to culinary school. Make sure you are willing to put in the hours and the sweat.
What cookbooks would you recommend every home cook own?
HOSEA: Anything by Jacques, Madeline Kamman, Lidia Bastianich, Julia Child, Rick Bayless. the list goes on. It depends on what you are wanting to cook. One of my favorite books is Culinary Artistry by Karen Page and Andrew Dornenburg.
If you werent a chef, or in the food business, what would you be?
HOSEA: Professional poker player!
If you were being executed tomorrow, what would be your last meal? (stolen from Anthony Bourdain)
HOSEA: Big fat BLT with the best bacon on the planet.
We did want to get your take on what you thought of this years Top Chef and who were you pulling for to win. Tom and Padma thought this years chefs were by far the best. They were excellent, but we are prejudice. No one beats HR from Colorado.
HOSEA: As far as this seasons TC, Im fine with the winner. I was rooting for Kevin, but it comes down to the last dish. Michael bested the other two when it counted. I agree that they were a very talented bunch.