Rochelle Taylor attended the Art Institute of Los Angeles/Orange County, and has since put her cooking skills to good use.She has worked at high-profile restaurants including Charlie Palmer’s and was the culinary manager at Sur La Table in Newport Beach and Northbrook. She then moved to Austin to act as an Executive Chef in a healthcare facility before returning to Chicago to teach at The Chopping Block.
Recent Posts
Why I Hate the Number 220 and Other Brittle Misadventures
Christmas may be over, but that doesn't mean the holiday cookies, candies, and all other sorts of sweets has to end. During this time of year, I make brittle. A lot of it.
One of my favorite things about Chicago is the array of dining options. I love going out and seeing what the chefs of this great city are doing with food. It is exciting to see the creativity that ...
The Dangers of Lacto-Fermented Foods on Your Nasal Passages
I am a preserver by nature. I pickle, I can, I cure. But what most people don’t realize is that vinegar is not the only way to preserve vegetables. You can also make lacto-fermented foods, which is a ...
When I talk to home cooks, many share with me that they are afraid of trying things in the kitchen because they will make a mistake. They are worried they will create a “disaster” of some sort and ...
As an interest in local food and the farm-to-table movement grows, there has been a rise in farmer’s markets and food halls. But in some parts of the country (and the world, for that matter), these ...
There is a distinct possibility that I am a little too obsessed with pork. In my tiny little Chicago apartment, I have a curing cave for making cured meats (mainly pork). I recently pulled out a ...
When people are learning to cook, they learn about flavors. What goes together, what does not. How different cooking techniques can lend different flavors to the same ingredient. The more advanced ...
