Let food be thy medicine and medicine be thy food” ― Hippocrates
Educationally, S. Rochelle has a MS in Software Management along with numerous years of IT experience. After a long day of being tethered to a desk and computer, though, she would go home and make crepe batter or bread dough. Nothing felt better after a long day in an office than punching down bread dough, letting it rise, and then punching it down again.
S. Rochelle completed a Chef's Apprenticeship at the Citronelle at the Latham Hotel (owned by Master Chef Michel Richard) in her hometown of Baltimore, MD. She has also owned a personal chef service and catering company in addition to selling her made-from-scratch desserts to private customers and also to a Polish store in Baltimore. She has been a sous chef and a line cook. Fortunately, she has never had to venture into the world of the fast food kitchen. For that she is eternally grateful!
Due to confidentiality agreements, she is not able to name names but she was the official caterer for a major corporation located in Minneapolis, produced cakes for a prominent country singer, and worked as the personal chef for a sheikh.
So, how did her love of all things culinary begin? With her dad, of course. S. Rochelle was fortunate to have had a dad who cooked from scratch. He was the designated grillmaster at every single cookout. Oh, the joys in that kitchen! After her dad passed, she and her mother carried on. Whereas her dad was a wiz in the kitchen, her mother...not so much. They went out to eat. A lot. A few years later, S. Rochelle's mother purchased a Betty Crocker cookbook for her and told her to learn how to cook. S. Rochelle's first forays in the kitchen involved making Turkey Tetrazzini and beignets from scratch. Not bad for a 12 year old.
S. Rochelle is a Certified Food Manager with the State of Minnesota, and is ServSafe certified as a Food Protection Manager.
Email: [email protected]
Phone: 410.499.0408 (United States)
Twitter: twitter.com/SRochelleArtisa
Educationally, S. Rochelle has a MS in Software Management along with numerous years of IT experience. After a long day of being tethered to a desk and computer, though, she would go home and make crepe batter or bread dough. Nothing felt better after a long day in an office than punching down bread dough, letting it rise, and then punching it down again.
S. Rochelle completed a Chef's Apprenticeship at the Citronelle at the Latham Hotel (owned by Master Chef Michel Richard) in her hometown of Baltimore, MD. She has also owned a personal chef service and catering company in addition to selling her made-from-scratch desserts to private customers and also to a Polish store in Baltimore. She has been a sous chef and a line cook. Fortunately, she has never had to venture into the world of the fast food kitchen. For that she is eternally grateful!
Due to confidentiality agreements, she is not able to name names but she was the official caterer for a major corporation located in Minneapolis, produced cakes for a prominent country singer, and worked as the personal chef for a sheikh.
So, how did her love of all things culinary begin? With her dad, of course. S. Rochelle was fortunate to have had a dad who cooked from scratch. He was the designated grillmaster at every single cookout. Oh, the joys in that kitchen! After her dad passed, she and her mother carried on. Whereas her dad was a wiz in the kitchen, her mother...not so much. They went out to eat. A lot. A few years later, S. Rochelle's mother purchased a Betty Crocker cookbook for her and told her to learn how to cook. S. Rochelle's first forays in the kitchen involved making Turkey Tetrazzini and beignets from scratch. Not bad for a 12 year old.
S. Rochelle is a Certified Food Manager with the State of Minnesota, and is ServSafe certified as a Food Protection Manager.
Email: [email protected]
Phone: 410.499.0408 (United States)
Twitter: twitter.com/SRochelleArtisa