Chef Richard Rosendale (right) seasons the vegetables and lobster shells he's sautéing for seafood stock while his assistant Corey Siegel simmers mushrooms for the dishes they'll prepare in the Bocuse d'Or competition.

To halt their cooking, blanched leeks and lobster cool in an ice bath.

Spices and other ingredients lining cabinet shelves are clearly labeled for the efficient retrieval required in a timed competition.

Chef Richard Rosendale pulls out a drawer of kitchen supplies stored in a rollaway mechanic's chest. His kitchen in France will be equipped with several of the chests.

Chef Richard Rosendale (right) and his assistant, Corey Siegel, meet in their war room in The Greenbrier's bunker to strategize for the Bocuse d'Or competition. Calendars on the wall detail their travel, training and practice activities schedule.

Prepped ingredients are vacuum sealed and labeled for an upcoming practice run.

Chef Richard Rosendale will represent the United States at the prestigious Bocuse d'Or culinary competition in January in which chefs from around the world wow judges with over-the-top food presentations.

Solely for Bocuse d'Or preparation, resort owner Jim Justice had built in the bunker at The Greenbrier an exact replica of the kitchen Rosendale and Siegel will use in Lyon.

Chef Richard Rosendale (left) and his assistant, Corey Siegel, take a quick break from kitchen duties on a slower day. Had they been working through a timed practice run, they wouldn't have left the kitchen.