Check Out Rochelle Daniel’s Story

Today we’d like to introduce you to Rochelle Daniel.

Hi Rochelle, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
When I think about how I got to be where I am today, I can honestly say the road started at a very young age! I think that growing up I was always drawn to food in the sense that it brought people together in such a special way. Food is such a universal experience that we all can share in and that to me has always been very special!

I started cooking really when I was 14 at a local golf club in Phoenix AZ, and really from there I just focused on growing my knowledge and experience in the industry! I went on to attend Arizona Culinary Institute, where I was able to build on what I had learned prior to that.

After graduating from culinary school, I made it my mission to work at some of the best and notably toughest kitchens in the area. I wanted to prove to myself I could be great and be a part of creating great food. As I grew in the industry I made way for myself in opportunities where I was able to lead teams and truly create and inspire in a way that those who worked with me could dive in in the same ways that I did.

I would say from the beginning until this point, I have always been driven by passion, challenges and need to continue to create, grow, learn and constantly improve my craft for myself and for my team and patrons!

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I would say it has been a road guided by determination, but one that lead me over many obstacles and challenges along the way. The restaurant industry and specially being a chef is one of the toughest industries there is, in regards to physical and mental work load and pressure, but that is notably maybe why those of us in it love it and respect it so much.

Being a female in the kitchen makes these challenges ever greater to tackle. Although there is great movement towards inclusivity now in kitchens, when I was coming up in restaurants, it is almost as if as a woman you need to prove yourself exponentially more just to get to a level playing field.

I appreciate those challenges in retrospect, as I can honestly say I am so proud of where I am today, but it certainly was not through lack of effort, focus or copious amounts of hard work, that got me to this point! I would say in that a major struggle for everyone in my position is the ever elusive goal of work life balance! I am most certainly working on that still for myself and my team!

I am proud to know I have earned the respect of colleagues in the field, but I can say with confidence that I put in the efforts to get there!

Can you tell our readers more about what you do and what you think sets you apart from others?
As a creator and a chef I think I specialize in constant adaptation and innovation, that is the goal. To be in a field where you do something great, but to continue to be great you need to continually change, while holding on to the core of what made you successful in the first place is something that I pride myself in and it always pushes me.

I would say, specific to my craft. I really focus on playfully utilizing ingredients in many different forms and really highlighting and respecting the product by showcasing all you do with it! The ability to take one thing and change it hardly at all or to the other extreme and still being able to highlight the virtue of that item is something I have always loved about cooking and creating.

I would say that something that sets me apart in my field is my esthetic and elegant touch. I am flattered by the fact that I am told by others in the industry tell me they know when it is a Rochelle dish because of my certain eye for elegance and balance, both visually and on the palate. I am very proud of that!

I ask myself constantly when creating ‘how will people know this is an Atria dish’? Much like how some may be able to identify the artist behind a piece of artwork instantly due to their style and fitness, I strive to have that same effect with food.

What quality or characteristic do you feel is most important to your success?
I think my success had been driven by my own personal need for constant innovation of myself and what I put out to the world, while not losing sight of my identity as a chef. I try to focus on being collaborative, fresh, forward thinking and inventive. This shows itself in the food I create, the teams I build and my integrity and passion for this industry. I am very true to who I am, my palate, my esthetic, but really try to constantly push myself within that.

I am also very driven by giving other passionate creators a place to thrive. In the same way I was drawn to kitchens who strived for excellence I welcome others who feel that way into my kitchens and having the opportunity to mentor and be surrounded by talented passionate people I think is beneficial to myself, others and the culinary community.

Contact Info:

• Website: https://www.atriarestaurant.com
• Instagram: atriarestaurant
• Yelp: https://www.yelp.com/biz/atria-no-title
• Other: https://www.opentable.com/r/atria-restaurant-flagstaff

Image Credits
Debby Wolvos