Rochelle Cooper

Rochelle Cooper Email and Phone Number

Pastry Chef at The Duck and The Peach, La Collina, and The Wells, and Meli 2024 Rammy Award Winner for Pastry Chef of the Year @ Eastern Point Collective
Rochelle Cooper's Location
Washington DC-Baltimore Area, United States, United States
Rochelle Cooper's Contact Details

Rochelle Cooper personal email

n/a

Rochelle Cooper phone numbers

About Rochelle Cooper

Experienced Pastry Chef with a demonstrated history of working in fine dining and casual restaurants, hotels, and resorts. Skilled in Plated Desserts, Catering, Cakes, Food & Beverage, Frozen Desserts, Chocolate, and Menu Development. Strong operations professional with a Master of Education (M.Ed.) focused in Higher Education/Higher Education Administration from Pennsylvania State University- The Graduate School.

Rochelle Cooper's Current Company Details
Eastern Point Collective

Eastern Point Collective

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Pastry Chef at The Duck and The Peach, La Collina, and The Wells, and Meli 2024 Rammy Award Winner for Pastry Chef of the Year
Rochelle Cooper Work Experience Details
  • Eastern Point Collective
    Pastry Chef
    Eastern Point Collective May 2021 - Present
    Washington, District Of Columbia, Us
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  • Eastern Point Collective
    Executive Sous Chef
    Eastern Point Collective Jun 2022 - Aug 2023
    Washington, District Of Columbia, Us
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  • Thinkfoodgroup
    R&D Pastry Chef
    Thinkfoodgroup Oct 2018 - May 2021
    Washington, Dc, Us
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  • Mike Isabella Concepts
    Corporate Pastry Chef
    Mike Isabella Concepts Apr 2017 - Jul 2018
    Ownership of all restaurant dessert menu development and training at all MIC locations with a focus on Greek, Italian, Mexican, Asian, and American flavors for various restaurants. Prepare a majority of desserts for catering, curbside, and offsite events including weddings, tasting menus, and unlimited cuisine options upon guest requests from traditional Middle Eastern to Chinese desserts. Responsible for all production at Kapnos 14th street with exciting holiday specials such as blooming chocolate flowers and Buche de Noelle. Responsible for all social media promotion of pastries.
  • Minibar By José Andres
    Chef De Partie
    Minibar By José Andres Aug 2015 - Apr 2017
    Everything is mini, over 20 course menu, research and development, wine, pastry, plating, open kitchen.
  • Range By Bryan Voltaggio
    Pastry Cook
    Range By Bryan Voltaggio May 2014 - Aug 2015
    Lead cook on the pastry line, assist with production for the artisan bread and confection station.
  • Eau Palm Beach Resort & Spa
    Pastry Cook 2
    Eau Palm Beach Resort & Spa Apr 2013 - Apr 2014
    Manalapan, Fl, Us
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  • The Pennsylvania State University
    Resident Assistant
    The Pennsylvania State University Aug 2012 - May 2013
  • Johnson & Wales University
    Teaching Assistant
    Johnson & Wales University Mar 2011 - May 2012
    Providence, Rhode Island, Us
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  • Cuisinart Resort & Spa
    Pastry Intern
    Cuisinart Resort & Spa 2012 - 2012
  • Hershey Entertainment & Resorts
    Pastry Intern
    Hershey Entertainment & Resorts May 2011 - Aug 2011
    Hershey, Pa, Us
    Set up , ran, made preparations, and contributed menu ideas that were used or modified for the dessert line at the four-diamond rated Circular Dining Room.Various general bulk preparations for the pastry shop such as bake cakes, make crostini bread, prepare any mousses, crème brulée mixes, ganache, etc.Prepare personal size tarts, pies and pastries for The Cocoa Beanery.Set up lunch buffet or Sunday brunch.
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  • Le Bec-Fin Philadelphia
    Pastry Intern
    Le Bec-Fin Philadelphia Nov 2010 - Mar 2011
    Prepared entremets, mignardise, and poached fruit display for the dinner service dessert cart in a timely fashion.Plating up cakes and desserts for lunch service, hand scooped quenelles.Learned traditional and modified preparations for scratch pastry production in small batches and large bulk measures.

Rochelle Cooper Skills

Pastry Cakes Cooking Desserts Culinary Skills Baking Pies Menu Development Chocolate Banquets Bread Plated Desserts Chocolate Piping Frozen Desserts Recipes Catering Food And Beverage Restaurants Fine Dining Hospitality Quenelles Dessert Menu Development

Rochelle Cooper Education Details

  • Pennsylvania State University- The Graduate School
    Pennsylvania State University- The Graduate School
    Higher Education/Higher Education Administration
  • Johnson & Wales University
    Johnson & Wales University
    Baking And Pastry Arts

Frequently Asked Questions about Rochelle Cooper

What company does Rochelle Cooper work for?

Rochelle Cooper works for Eastern Point Collective

What is Rochelle Cooper's role at the current company?

Rochelle Cooper's current role is Pastry Chef at The Duck and The Peach, La Collina, and The Wells, and Meli 2024 Rammy Award Winner for Pastry Chef of the Year.

What is Rochelle Cooper's email address?

Rochelle Cooper's email address is sh****@****ast.net

What is Rochelle Cooper's direct phone number?

Rochelle Cooper's direct phone number is +121570*****

What schools did Rochelle Cooper attend?

Rochelle Cooper attended Pennsylvania State University- The Graduate School, Johnson & Wales University.

What skills is Rochelle Cooper known for?

Rochelle Cooper has skills like Pastry, Cakes, Cooking, Desserts, Culinary Skills, Baking, Pies, Menu Development, Chocolate, Banquets, Bread, Plated Desserts.

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