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Haute Plate Biography

Biography

A native Californian and a former Montessori school teacher, Rochelle Foles has spent the last 16 years working as a food professional. She has been employed by some of the Bay Area's top catering firms, at award winning restaurants such as The Lark Creek Inn, she has worked as an instructor at the California Culinary Academy, and eventually Rochelle became the proprietor of her own business, Haute Plate.

Rochelle grew up in a home where food was made from scratch and meals were an important part of family life. Waking up to the fragrance of her mom's freshly baked cinnamon rolls is a cherished memory that continues to inspire her to this day. The family always enjoyed homemade yeast breads with lunch and dinner and coming home from school Rochelle might find a simmering pot of caramelized pot roast with winter vegetables on the stove or, in the springtime, her mother's stewed chicken, which was always served with homemade noodles.

Rochelle's first cooking project on her own took place at the age of 9 and made use of biscuit mix and an Easy Bake Oven. But, it was not long before the Easy Bake gave way to the real oven, the biscuit mix was replaced with fabulous cookie doughs, and Rochelle began turning out batch after batch of every type of cookie imaginable, and cookies remain her trademark to this day.

Rochelle's love affair with food extends to many areas of her life. She continues to take cooking classes as well as teach them, adds the latest cookbooks to her extensive collection, is active in several Bay Area organizations for food professionals, and loves to experiment in her own kitchen with new and ever changing types of food--much to the delight of her husband and their friends.