About Rochelle
Food is important to me. I believe that it should be beautiful, thoughtful and fresh. It’s how I cook, and it’s how I eat.
I’d like to think I bring a unique perspective and knowledge of food to the table: after spending years battling eating disorders, the ultimate unhealthful stance on eating, I took a great interest in turning my attitude around – and what a change that turned out to be.
Fast forward years later: I am a classically trained chef with a communications degree from Le Moyne College and a grand diplome from the French Culinary Institute. I have worked as a catering chef in the famed Time Warner Center and a cook in the New York Times and Michelin-starred restaurant Aldea, owned by Top Chef Masters competitor George Mendes. I have cooked for the likes of Harold Dieterle, the winner of Top Chef’s Season One and Jeffrey Steingarten, Iron Chef’s most charming judge. I have cut my fingers and had my arms shut in ovens (on accident, I hope). I’ve eaten unspeakable things and delicious stuff too.
I’ve worked as both a reporter and columnist for the Syracuse City Eagle, travel writer for Connextions Magazine, photography editor for the Le Moyne Dolphin, and food editor and columnist for Syracuse Magazine.
I currently write for the Syracuse Post-Standard as a food columnist. My columns and instructional cooking videos are available on syracuse.com.
I write about food, chefs, farmers, artisan food producers and everything in between for the New York Cork Report.
I represent the Finger Lakes as the Finger Lakes Wine & Food Ambassador, where I work to show the world the best and most delicious the terroir has to offer.
Additionally, I write about local food for Edible Finger Lakes.
I currently reside in Syracuse, New York.
It is my aim to make good, honest food and beautiful wine accessible to everyone – every day.
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My blog makes frequent mention of a farm. The space in question is Greyrock Farm in Cazenovia, NY, a year-round, free-choice, diversified CSA operation. I cook meals for the farmers a few days a week, in addition to being “helpful” where needed.