A couple weeks ago Corey Siegel was competing in the 2013 Bocuse d’Or in Lyon, France. He was the assistant chef (or commis) to the US Chef Richard Rosendale (who’s also his boss at West Virginia’s Greenbrier Hotel) and they were competing against 24 other countries. While training for this event over the last two years, Corey has traveled all over the country, met and worked with some of the greatest US Chefs and has been featured in the media (CBS, Bon Appetit, etc). While Corey was visiting some friends in Buffalo, I managed to get a hold of him and set up a last minute podcast. We talked about his start in the culinary world here in WNY, what he loves about competitions, how insane this last year has been and what’s next for his promising career.