Chef Joshua Rosen

Welcome Chef Joshua Rosen

There’s a new Lead Chef making culinary magic at The Culinary Center of Kansas City®. Join us in welcoming Chef Joshua Rosen to our team!

Chef Joshua RosenWhile Chef Joshua is a hometown boy who grew up in the Kansas City area, he has worked and traveled throughout the United States and around the world, honing his culinary craft before recently returning to KC.

Starting in the kitchen of a local Italian restaurant at age 9. he has made his way in the culinary world, for sure. Most recently, he was Executive Chef in Scottsdale, Arizona at Lon’s at the Hermosa Inn, where he was instrumental in the restaurant achieving four Diamond Triple AAA Awards.

During his culinary adventures, Chef Rosen worked at Seven Glaciers, an Alyeska Resort in Alaska. Then it was New York City, where he worked for Chef Floyd Cardoz at Union Square Hospitality Group’s North End Grill.

One of Chef Joshua’s first menus that he prepared at The Culinary Center of Kansas City was for our Friday Curbside Dinner, featuring his Smoked Chicken Enchiladas with Red Guajillo Sauce, Cilantro & Cotija Cheese. It was a delicious homage to his time in the Southwest.

Want to make Chef Joshua’s special Red Guajillo Sauce at home? Here’s the recipe… Enjoy!

Red Guajillo Sauce

Red Guajillo SauceINGREDIENTS

  • 1 pound Red Guajillo chiles
  • 2 whole white onions, peeled, diced
  • 6 garlic cloves, peeled
  • 1 cup diced tomatoes, fresh or canned
  • 1 cup tomato paste
  • 1 tablespoon whole cumin
  • 1 tablespoon Mexican oregano
  • ½ cup granulated sugar
  • Salt and black pepper to taste
  • ½ gallon water
  • 1 bunch cilantro, rough chopped

Deseed and cover the chiles in warm water and soak overnight.

After the chilis are soaked, add the onions, garlic, tomatoes, tomato paste, cumin, oregano, sugar, salt, and pepper in a large pot and pour the water over. Bring up to a boil and reduce, simmering for 2 hours. Add the cilantro last to keep it fresh.

Transfer to a blender making sure its only half full and the mixture isn’t too hot. Puree everything together and strain through a sieve.


    Share this post