Rolnick Glenn - Rolnick, Glenn

Glenn Rolnick

Biography

Chef Glenn Rolnick was born and raised in Rockland County, New York. He began his culinary career as an adolescent, catering small functions for his family, friends and neighbors. He also worked in a bakery throughout high school and college. After completing his Associates Degree, Rolnick completed his Culinary Arts degree at the Culinary Institute of America. Following graduation, Rolnick accepted a job at New York’s renowned Hotel Carlyle, becoming Sous Chef after just six months. Shortly after, Rolnick became the Executive Sous Chef at The United Nations Plaza Hotel, overseeing culinary operations and cooking... READ MORE

Chef Glenn Rolnick was born and raised in Rockland County, New York. He began his culinary career as an adolescent, catering small functions for his family, friends and neighbors. He also worked in a bakery throughout high school and college. After completing his Associates Degree, Rolnick completed his Culinary Arts degree at the Culinary Institute of America. Following graduation, Rolnick accepted a job at New York’s renowned Hotel Carlyle, becoming Sous Chef after just six months. Shortly after, Rolnick became the Executive Sous Chef at The United Nations Plaza Hotel, overseeing culinary operations and cooking for world leaders and international dignitaries.

Following his success in New York City, Rolnick returned to Rockland County to establish a burgeoning catering business. After six years and thousands of events, Rolnick missed the hustle and bustle of the restaurant world and accepted the role of Executive Chef at the Algonquin Hotel in New York City, followed by a position as the Executive Chef at the Dellwood Country Club in Rockland County. In 2003, Glenn joined the Alicart Restaurant Group as the Director of Culinary Operations. In this role, Glenn has been instrumental in the expansion of Alicart’s brands including Virgil’s in Las Vegas and at the Atlantis in the Bahamas as well as Carmine’s Atlantic City, Las Vegas, Washington, D.C. and the Atlantis. He has also contributed to three of Alicart’s cookbooks, including Virgil’s Barbecue Road Trip Cookbook: The Best Barbecue From Around the Country Without Ever Leaving Your Backyard, Carmine’s Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home, and Carmine’s Celebrates: Classic Italian Recipes for Everyday Feasts.

As the Director of Culinary Operations, Glenn has appeared on Good Morning America, MSG Live, WCBS, WNBC, Fox’s Good Day New York, Fox News, Fox Business Network, Live from the Couch, PIX11, VH1 Big Morning Buzz, BET Arise 360 amongst others. Rolnick has been profiled in print outlets such as Time Magazine, The New York Times, The New Yorker, USA Today, and Food Arts. He has styled food shoots for dozens of publications including Gourmet, The Journal News, New York Post and New York Daily News. He has also been featured on Martha Stewart Radio, Joan Hamburg Radio and Z100 Elvis Duran and the Morning Show.

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What is your favorite NYC restaurant? And what is your go-to dish? Per Se. Pretty much anything I’ve eaten there is a go-to. What is your ultimate meal? I love seafood. Sauteed soft shell crabs with Ginger, garlic black bean sauce and pan fried noodles. What three things are always in your pantry? Extra Virgin Olive Oil, Virgil’s Dry Rub, and assorted hot pepper sauces and seasonings. If you weren't a chef, what would you be? An artist. I love to create. If you could cook with anyone, who would that be? Thomas Keller What’s your favorite NYCWFF memory? I just love the excitement of the entire event. Serving all the hungry people and seeing them enjoy the food always makes my day.

Recipe Name:
Boston Butt, the Virgil’s Way
Recipe Ingredients:
1 (9-11 pound) bone-in pork shoulder
2 tablespoons kosher salt
2 tablespoons cracked black pepper
1 1/2 cups Virgil’s Dry Rub
1 cup Carolina Vinegar Sauce
Recipe Instructions:
1. Trim the excess fat off the pork, leaving about 1/2 inch all around. Thoroughly season with salt and pepper and then coat with about 1 cup of the dry rub. Be sure to cover both sides. Place the pork in a covered container and refrigerate for 24 hours.

2. Preheat the smoker or grill to 250 degrees F

3. Place the pork butt in the center of the smoker or grill, away from any direct heat source. Smoke for 10 to 12 hours, or until fork tender. Remove and let rest for 30 minutes.

4. Pull the meat off the pork butt and separate it. Remove the bone and all of the connective tissues and discard.

5. Liberally mix the meat with the vinegar sauce and the remaining dry rub, and serve.