Rochelle retired from the professional kitchen in 1990 to dedicate all of her time to Chefwear. Since the company’s inception she has served as the President and Gary Fleck as ...
Spotlight
Interview with Rochelle (from 2001)
Interview with Rochelle (from 2001) Background: Name: Rochelle Huppin Fleck Age: ...
Rochelle speaks at the 2010 Culinary Institute of America commencement ceremony
Hyde Park, NY, September 20, 2010 – When Rochelle Huppin enrolled at ...
Latest News
Celebrating Julia Child’s 100th Birthday
August 15th is Julia Child’s birthday – she would have been 100 in a couple weeks. Alfred Knopf, her long time publisher, is celebrating the occasion with JC100, a tribute to her life and legacy. On Twitter the tag is @JC100. The party is a 100 day celebration leading up to August 15th and Knopf is urging people [...]
We are Back!
Hello Everyone! After many busy months traveling, working and parenting RochelleHuppin.com is back in action! Coming soon are pictures from my Women’s Chef and Restauranteurs Board meetings in Boston and New Orleans. Also photos from the South Beach Food and Wine Festival! We will even have behind the scenes look at Chefwear’s [...]
Bobby Flay’s Miso-Ginger Salmon
Ingredients: 1/4 cup white miso (fermented soybean paste) 1/4 cup mirin 2 tablespoons unseasoned rice vinegar 2 to 3 tablespoons soy sauce 2 tablespoons minced green onions 1 1/2 tablespoons minced fresh ginger 2 teaspoons toasted sesame oil 4 salmon fillets, 8 ounces each Salt and freshly ground pepper Yuzu juice, for drizzling, optional Directions [...]
Passover Dinner – 2011
With friends and family from all over LA, my son, who is preparing for his Bar Mitzvah led us in the celebration of Passover. This holiday commemorates story of when the Israelites were freed from slavery in Egypt. With good food, a little bit of wine we celebrated our heritage. It was the perfect opportunity [...]
Fresh Pineapple Upside-Down Cake
Caramelized Pineapple preparation: 1/2 cup butter 1/2 cup brown sugar 1 large pineapple, cored, rind removed, sliced in 1/3 inch slices (about 10) 1/4 cup dark rum 1/2 cup heavy cream Cake: 2 cups flour 3/4 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 3/4 cup unsalted butter, softened 1 1/3 cups sugar [...]
Michael Symon’s Macaroni and Cheese
Ingredients 6 (6-ounce) boneless skinless chicken breasts 2 tablespoons Hungarian paprika 1 tablespoon kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 quart heavy cream 2 tablespoons of thyme 2 pounds of cooked rigatoni 6 ounces goat cheese Directions: Season chicken breasts with paprika salt and pepper and set aside. [...]
About Rochelle
Rochelle Huppin is a graduate of the Culinary Institute of America in Hyde Park, New York. She is the founder and President of Chefwear, Inc., a Chicago based company which offers a full-line of contemporary and traditional chef apparel. Rochelle’s masterful pastry skills have been seen in numerous restaurants including Citrus, Hotel Bel Air, Angeli, Lark Creek Inn, Spago, Chinois on Main, Eureka, Granita and Beacon.
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