Master Chef Featuring Award-winning Pastry Chef Rochelle Cooper of The Duck & The Peach: Mastering Handmade Chocolate Truffles
About
Fresh off Food Network’s Ultimate Baking Championship, pastry chef Rochelle Cooper impressed master chocolatier Amaury Guichon with her technical skill and creativity. She is passionate about crafting elegant desserts and sharing the techniques that make chocolate both approachable and extraordinary. Handmade Chocolate Truffles. Join Chef Rochelle and learn how to make ganache, scoop and roll truffles, and tempering chocolate couverture. Rochelle is a RAMMY Award-winning pastry chef who learned to love baking at a young age, making traditional desserts for the holidays with her mom. This hobby grew into a passion and she found herself at Johnson and Wales Culinary School in Providence. Her talent for the pastry arts was accompanied by a joy brought by sharing knowledge and Ideas with others as a teaching assistant. Professors encouraged her to pursue a masters in education and a year later she wrapped up a graduate program at Pennsylvania State University. It didn’t take long for Rochelle to miss the rush of restaurants and found herself in Washington, DC. Breaking out at Range by Bryan Voltaggio and working under the renowned Chris Ford there. The whimsy, science, and storytelling of Minibar drew her further downtown where she spent years in the two Michelin starred kitchen and went on to become a research and development chef for Jose Andres team. Kat Petonito , a former colleague and friend, enticed Rochelle to join Eastern Point Collective (The Duck & The Peach, La Collin
