About
Rochelle is both a food-writer and a writer-writer. Though she prefers the blanket term “writer,” she can’t resist overusing adjectives. Intensely interested in food, she enrolled in the Classic Culinary Arts program at the French Culinary Institute, where she learned many things – namely how to butcher rabbit without crying.
Rochelle has worked in exactly one professional kitchen – the venerable Aldea restaurant in New York City, where she cut her fingers a lot and burned herself on hot surfaces with regularity. She escaped with all of her digits and is now working with writer Mort Rosenblum, who once compared her to a rabid terrier.
She continues to drink too much and write too little – which is more than enough proof that she’s really a writer at heart. She lives in Manhattan, which makes her feel simultaneously broke and fabulous.
She is available for writing projects, media appearances, and dates with attractive men. Please use the contact form to get in touch.