Rochelle is a Rammy Award winning pastry chef who learned to love baking at a young age, making traditional desserts for the holidays with her mom. This hobby grew into a passion and she found herself at Johnson and Wales Culinary School in Providence. Her talent for the pastry arts was accompanied by a joy brought by sharing knowledge and Ideas with others as a teaching assistant. Professors encouraged her to pursue a masters in education and a year later she wrapped up a graduate program at Pennsylvania State University. It didn’t take long for Rochelle to miss the rush of restaurants and found herself in Washington, DC. Breaking out at Range by Bryan Voltaggio and working under the renowned Chris Ford there. The whimsy, science, and storytelling of Minibar drew her further downtown where she spent years in the two michelin starred kitchen and went on to become a research and development chef for Jose Andres team. Kat Petonito a former colleague and friend enticed Rochelle to join Eastern Point Collective to begin her own pastry program. Inspiration for her desserts comes from nostalgia and seasonal ingredients available locally. Rochelle also has a knack for sustainability and always finding ways to cross utilize savory and bar preparations in her work. Her latest venture, an Ice Cream Shoppe-Up that quite  literally churns excess product into delicious flavors inspired by the teams childhood favorites. As a new mom, Rochelle has seen the struggles that parents and children face everyday, she uses her platform to advocate for affordable and accessible childcare, as well as a national parental leave policy with groups like MAPP and Regarding Her DC. Rochelle spearheads the Cookie Kindness Project, a group of pastry chefs, bakers, and food writers that sell cookie collections for local causes non-profits focused on kids and families.