Rochelle Huppin facts for kids
Rochelle Huppin is an American chef and business owner. She has worked on projects in Chicago, Illinois, and Culver City, California. After finishing her studies at The Culinary Institute of America (CIA) in 1987, Huppin started Chefwear, Inc. in 1990. This company makes special clothes for people who work in kitchens and restaurants.
Huppin was also one of the people who helped start beacon: An Asian Cafe. She worked there as the Executive Pastry Chef until it closed in 2011.
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Who is Rochelle Huppin?
Rochelle Huppin was born on May 3, 1962, in Spokane, Washington. She went to the University of California, Los Angeles (UCLA). In 1984, she earned a Bachelor of Arts degree in Literature and Languages from UCLA.
After college, Huppin decided to study cooking. She enrolled in The Culinary Institute of America (CIA) in Hyde Park, New York. She graduated in 1987 with an advanced degree in culinary arts. She chose to specialize in making pastries and desserts.
How Chefwear Started
While she was in culinary school, Rochelle noticed something important. The uniforms chefs wore were often uncomfortable and not very stylish. She wanted something better. So, she designed a pair of pants for herself. These pants were made from 100% cotton, which was different from the usual polyester pants.
In 1990, Huppin officially started her company, Chefwear, Inc. This company sells modern and comfortable clothing for chefs. As her business grew, Huppin decided to focus completely on Chefwear, Inc. In 1992, she stopped working in restaurant kitchens to dedicate her time to her company.
Rochelle's Leadership in the Food World
Over the years, Rochelle Huppin has become a very important woman in the food industry. In 2011, she was chosen to be the President of the Women Chefs and Restaurateurs organization. This group supports women who work as chefs and restaurant owners.
Huppin also supports other important food organizations. These include The James Beard Foundation, Les Dames d'Escoffier, the American Culinary Federation, and the International Association of Culinary Professionals.
Rochelle's Culinary Journey
Before attending culinary school, Huppin gained some early experience. During her last year at UCLA, she worked part-time at the Hotel Bel-Air. She helped plant and care for the hotel's very first herb garden.
After graduating from the CIA in 1987, Huppin got a job as a Pastry Assistant. She worked at Michel Richard's Citrus Restaurant in Los Angeles when it first opened. Later, she returned to the Hotel Bel-Air. There, she became the Assistant Pastry Chef and then the Executive Pastry Chef. She worked with the hotel's main chef, George Morrone.
Huppin continued to work in many famous kitchens. She was the Pastry Chef at Angeli Restaurant for Evan Kleiman. Then, she moved to Northern California. She helped open the Lark Creek Inn in Larkspur, California as its first pastry chef. This restaurant was started by Bradley Ogden and Michael Dellar.
Rochelle then moved back to Los Angeles. She worked for famous chefs Wolfgang Puck and Barbara Lazaroff. She worked at their restaurants: Spago (in West Hollywood at the time) and Chinois on Main in Santa Monica, California. Huppin also helped open two more of their restaurants: Eureka in West Los Angeles and Granita in Malibu. Overall, Huppin has helped open almost a dozen restaurants during her career.
Awards and Recognition
Rochelle Huppin has received several awards for her work and contributions:
- 2011: Fellow, Culinary Institute of America
- 2010: Ambassador, Culinary Institute of America
- 2003: Hannah Solomon Business Woman-of-the-Year from the National Council of Jewish Women
- 2000: Share Our Strength Sponsorship Award
- 1996: Chicago Manufacturing Center Excellence Award
- 1994: Business of the Year award from the Chicago Mercantile Mart
