Rochelle Huppin is an American chef, restaurateur and small business owner with projects based in Chicago, Illinois, and Culver City, California. After graduating from The Culinary Institute of America (CIA) in 1987, Huppin founded Chefwear, Inc, a company that provides culinary apparel to the hospitality industry, in 1990 Huppin was one of the founding partners and Executive Pastry Chef at beacon: An Asian Cafe, before it closed its doors to the public in 2011. Biography A native of Spokane, Washington, Huppin once dreamed of moving to Paris, France to explore her love of cooking and the culinary arts. After high school, her parents suggested that she attend a 4-year university in the United States before enrolling in a culinary school. Huppin attended the University of California, Los Angeles (UCLA) and worked part-time at the Hotel Bel-Air during her senior year. She graduated from UCLA in 1984 with a Bachelor of Arts in Literature and Languages. Post-graduation, Huppin enrolled in the Culinary Institute of America (CIA) in Hyde Park, New York. Huppin excelled at the CIA and graduated with honors in 1987 with an advanced degree in culinary arts and went on to specialize in pastry. While in culinary school, Huppin found the need for more flattering and comfortable uniforms for the kitchen. She designed a pair of 100-percent cotton pants for herself, which was different than the usual polyester pants that were issued every year. In 1990, Huppin founded Chefwear, Inc, a company that features contemporary chef clothing. As the company continued to grow, Huppin stepped away from the kitchen for good in 1992 to focus on Chefwear, Inc. Over the years, Huppin has become a prominent woman in the industry. She was elected President of the Women Chefs and Restaurateurs organization in 2011. Huppin is also an avid supporter of The James Beard Foundation, Les Dames d'Escoffier, the American Culinary Federation, and the International Association of Culinary Professionals. Culinary Background Huppin worked part-time during her senior year at UCLA, planting and tending the first herb garden at the Hotel Bel-Air. She then attended the Culinary Institute of America. In 1987, upon graduation from the CIA, Huppin secured the position of Pastry Assistant with Michel Richard's Citrus Restaurant during the year it opened on Melrose Avenue in Los Angeles. She later returned to the Hotel Bel-Air as Assistant Pastry Chef and was subsequently promoted to Executive Pastry Chef, working alongside