About Rochelle
I definitely 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 food writer, a catering chef in the famed Time Warner Center, and a cook in the New York Times-starred restaurant Aldea, located in the flatiron district. I have cooked for the likes of Harold Dieterle, the winner of Top Chef’s Season One, Jeffrey Steingarten, Iron Chef’s toughest judge, and Johnny Iuzzini, the notorious bad-boy pastry chef.
My New York City stint was hugely educational and delicious, but I returned home to my native Syracuse because the fast-paced restaurant scene wasn’t allowing me to live the healthy lifestyle I knew I needed and deserved. Since moving home and focusing on wholly healthy eating, I have felt my quality of life increase exponentially. I focused on cooking things I loved, eating the right foods in sensible portions and sharing it all with my family and friends. And you know what? Not only did I feel healthier, the results really showed. I’m no longer a cooking robot: I now love taking an active part in my dining experience, from gardening to cooking to indulging in the occasional treat.
Additionally, I am a well-seasoned (ha!) food writer. Many of my pieces have appeared in local publications, including The Syracuse City Eagle. My writing focuses largely on personal reflection but in it I seek to answer universal questions about eating: What makes us intrinsically hungry? What whets our appetites? What sates our desire? You can read my work by clicking here.