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 to share their recipes, photos, and memories about Julia Child’s on media sites using the @JC100 tag.

This video is a brief snippet of an interview with me talking about the influence Julia Child had on my life

Video with Rochelle & the impact of Julia Child

 

 

UCLA Alumni Success

In 1984, Rochelle received her Bachelor of Arts in Literature & Languages from the University of California, Los Angeles. UCLA was only the first stop of the many accomplishments Rochelle has achieved in her life thus far. After graduating from UCLA she then began to pursue her dreams in the culinary world.

In 2011, Rochelle was added to the UCLA’s Web-based Class Notes for her great success with Chefwear. To find out more details about the success of Rochelle since her time at UCLA, please read the article below.

 

Rochelle Huppin ’84

Rochelle Huppin ’84 always had her heart set on attending culinary school in Paris. However, her parents had different plans for her, suggesting she take a more realistic route by attending college in the United States first and culinary school later. Having attained both her academic and culinary goals, Huppin now provides the culinary industry her talent as a chef, as well as her creative innovations for chef attire. What started as a personal preference led to a transformation in chef apparel and style, and the start of a one-of-a-kind business.

Huppin earned a degree in Jewish Studies at UCLA. During her senior year, she worked part-time at the Hotel Bel-Air, an experience that kept her dreams of a culinary career alive. After graduation, she attended the Culinary Institute of America in New York. She then moved back to Los Angeles to work as a pastry assistant at Citrus, owned by world famous chef Michel Richard, located on Melrose Avenue. Huppin’s culinary expertise flourished and she landed a job as the opening pastry chef for Bradley Ogden’s Lark Creek Inn in Larkspur, Calif. It was only a matter of time before she was recognized for her signature devil’s food cake and butterscotch pudding.

Huppin “pursues powerful flavors with the enthusiasm of a pirate on a treasure hunt,” proclaimed Chocolatier Magazine.

As an expert chef, Huppin spent long days in the kitchen wearing her scratchy chef outfit. She experienced firsthand the discomfort of wearing the unflattering traditional black and white polyester chef uniform, and decided cooking would be significantly more enjoyable if she were just more comfortable. So with a few yards of printed cotton fabric and the help of a friend’s sewing talents, she created a new chef wardrobe made of cotton instead of polyester. She then introduced the apparel to her co-workers.

“Chefs are young, creative people. They really welcomed the opportunity to wear the new apparel,” Huppin explained. Upon her return to Los Angeles to cook for world renowned chef Wolfgang Puck, Huppin established Chefwear, Inc., providing a full line of contemporary and traditional chef clothing.

“As the number of restaurants has increased, the chefs’ visibility and the need to look professional has increased,” Huppin points out. Along with diversifying chefs’ attire, Chefwear’s innovative products are designed to meet the needs of other individuals in the restaurant industry, such as hosts, waiters and busboys.

According to Huppin, the success of Chefwear can be attributed to her experience as a chef rather than as a businessperson. She states, “In fact, I wasn’t really in business when I first started. I was just making pants for myself.”

As Huppin’s network of chefs has grown, so has Chefwear, which now demands her full attention. With the help of her partner and husband, she is able to manage the business, which extends from Los Angeles to Chicago. Much to the delight of her friends and family, she still makes time to bring her famous devil’s food cake and butterscotch pudding back to the table.

Original Article: 

http://alumni.ucla.edu/share/alumni-stories/stories/rochelle-huppin.aspx

James Beard Foundation

Who is James Beard?

“Pioneer of American cooking, any one chef in my world, he is the guy” – Rochelle Huppin 2014

Rochelle Huppin at the James Beard Awards in 2014.

Rochelle Huppin at the James Beard Awards in 2014.

 

 

Background of the James Beard Foundation:

“In 1990 the James Beard Foundation made another leap forward by establishing the James Beard Foundation Awards for excellence in the food and beverage and related industries. The first awards were given in 1991.

In 2010, in anticipation of our 25th anniversary, the James Beard Foundation launched its annual food conference, bringing together a diverse group of thought leaders and stakeholders in the country’s food system, as well as the JBF Leadership Awards, recognizing visionaries helping to make a better, safer, more equal, and more delicious future for everyone.

As an organization, the James Beard Foundation has evolved beyond the scope of influence any one person could have had, but all the while keeping true to the ideals that James Beard professed—that is, emphasizing the importance of simple, wholesome food, good cooking, and good eating by educating, mentoring, supporting, and caring for the people who prepare and enjoy it. We continue to build on the foundation James Beard laid”.

Chefwear has been a proud sponsor of the James Beard Foundation since the organization was founded in 1990.

History of Chefwear & the James Beard Foundation

Over 15 years ago, pastry chef Rochelle Huppin Fleck noticed a lack of comfortable chef apparel options and founded Chefwear. Since then, Chefwear has completely revolutionized the way chefs and restaurateurs dress. Its complete line of culinary apparel is designed to meet the needs of professional chefs, as well as those of the ever-increasing number of people who like to cook and entertain at home. In addition to eight styles of pants and 28 styles of jackets, Chefwear’s product line includes shirts, hats, aprons, shoes, pint-size duds for kids, and a full line of women’s jackets and pants.

 

 

Don’t Postpone Joy

Marni Mendelsohn – May 12th, 2014

Laurey Masterton, of Asheville, North Carolina, was a chef and beekeeper before losing her battle to cancer on February 18. Masterton was recognized within the community for her farm-to-table cooking at Laurey’s and as a beekeeper. She also wrote The Fresh Honey Cookbook. In honor of Masterton, and recognizing women entrepreneurs in the foodservice industry, Women Chefs & Restaurateurs has teamed up with the National Honey Board to establish the Laurey Masterton Golden Amulet Award. The name of the award came from an amulet she wore around her neck, containing one-twelfth of a teaspoon of honey, the amount made by one worker bee in its lifetime.

As a longtime member of the WCR and the National Honey Board, her involvement and friendship inspired this award in her memory. “Laurey was one of the spunkiest women I’ve ever met and had the honor of knowing,” says WCR president Rochelle Huppin. “At home, I’ve hung up the towel she gave out at a WCR board meeting that had her personal motto silk-screened on in very large letters: ‘Don’t Postpone Joy.’ I smile when I see the towel because it reminds me of the sparkle in her eyes and her phenomenal zest for life. We will all miss her more than words can say.” Announced by the National Honey Board at the 2014 WCR annual conference in March, the Golden Amulet Award will be launching in 2015. “Laurey was such a joy to work with, and we think she would have approved of this unique recognition that only she could have inspired,” said Catherine Barry, director of marketing for the National Honey Board.

Food Arts – Honored Bee-ing

This entry was posted in WCR.

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 most recent photo shoot! So may exciting things happening with Chefwear and at home and I am ready to share!

A little bite of biscotti

 

Although I am no longer a working pastry chef, my love for baking has not left me even for a moment. To begin celebrating the holidays I made my favorite biscotti, chocolate w/ cherries. Unlike your traditional biscotti which is thick and sometimes hard to bite into, this technique makes them thin and light and so easy to bite into!

 

Chefwear…The Look that Cooks

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 the Chief Executive Officer. In the spring of 2009, Chefwear moved to a new and larger facility in Addison, Illinois as it need more space for growth and expansion.

Chefwear now offers a full line of culinary apparel designed to meet the needs of the restaurant and hospitality industry, as well as the avid recreational cook. In addition to expertly designed pants and jackets, Chefwear’s innovative products include shirts, shorts, aprons, shoes, hats, Pint Size Duds and a variety of accessories.

Not only is Chefwear recognized as an innovative provider of culinary apparel, but also for its active role in giving back to the community and sharing its success by creating products with a purpose. Over the years several custom patterns have been developed to benefit a diverse selection of charities with a portion of their sales. Some of them included Share Our Strength pattern ,the 9/11 Relief Fund  pattern and the Tribal Spirit pattern. The Awareness line, was  created to benefit the Lauder Breast Cancer Research Foundation.

The most recent additions to Chefwear’s product included the eco-friendly product line added to the line in 2008 and this spring of 2010 Barwear by Chefwear was launched.  And this year to our products with a purpose line we are adding a pant pattern to benefit Alex’s Lemonade Stand. As we celebrate our past 20 years we look back and know that it is customers that have always helped us by contributing to the “fabric of our success” through the years.

Chefwear has evolved into a thriving business by continually meeting the apparel demands of the restaurant and hospitality industry. Chefwear’s headquarters and retail outlet store are located at 2300 Windsor Court – STE C in Addison, IL and offers customers knowledgeable and friendly service along with the best in culinary outfitting. As long as there is a need for innovative and quality chef apparel, Chefwear will lead the industry and expand its product lines to support the ever-changing culinary community.

www.chefwear.com

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

Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.

 

Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Los Angeles Children’s Bureau Event

This past September I joined chefs from around Los Angeles in a celebrity chefs and wine tasting event in honor of the Los Angeles Children’s Bureau. The proceeds from the evening went to the  Children’s Bureau, a 106 year-old nonprofit organization that focuses on the prevention and treatment of child abuse and neglect.

The event was filled with food from amazing chefs including Suzanne Goin, Mary Sue Milliken and Susan Feniger, Loretta G. Keller, Traci Des Jardins, Jim Dodge, Clark Frasier and Mark Gaier.

Here is a photo of my dish, a chocolate pot de creme with creme fraiche and chocolate biscotti.