Rochelle grew up in Grand RapidsMichigan, and attended Grand Rapids community college where she studied culinary arts and decided to switch career paths to pastry and fell in love with it. She graduated in 2006 with a certificate in Baking and Pastry. With the advice of her pastry instructor, Chef Gilles, Rochelle moved to Chicago 3 months after graduating to attend the French Pastry School. It was there she learned the traditional style of pastries. After Graduating in 2006 from the French Pastry School with a certificate in L’Art de la Patisserie, Rochelle landed her first real kitchen job at North Pond as an assistant to the Pastry Chef. Two weeks later, the Pastry Chef quit, leaving Rochelle on her own running the program for a year. She then moved on to work with Mindy Segal at Hot Chocolate, where she worked her way up to Pastry Sous Chef. After 3 years at Hot Chocolate, and with Mindy’s blessing, Rochelle ventured off to become her own pastry chef and work with Chef Paul Virant at Vie. Since her time at Vie she has been up for a Rising Star Chef award, at the young age of 25.