Magazine article Ebony

Culinary Professionals and Their Favorite Recipes: Today, More Than Ever, African-Americans Are Entering into Unique Culinary Professions-From Winemaking to Managing Mega Food Changes. in Recognition of Black History Month, We Are Featuring Four Professionals Who Will Be Making History in the Culinary World. (Date with a Dish)

Magazine article Ebony

Culinary Professionals and Their Favorite Recipes: Today, More Than Ever, African-Americans Are Entering into Unique Culinary Professions-From Winemaking to Managing Mega Food Changes. in Recognition of Black History Month, We Are Featuring Four Professionals Who Will Be Making History in the Culinary World. (Date with a Dish)

Article excerpt

ROCHELLE Brown has helped to bring elements of the culinary world into the lives and living rooms of million of viewers around the world. She has played an integral part in the growth and success of the Food Network since its launch in 1993, and she has continued to establish herself as one of the most charismatic and innovative fixtures in the culinary industry.

Brown began her career at the Food Network as a production assistant on its first news show, Food, News & Views, where she was responsible for highlighting and showcasing new food products, housewares and chefs. As the Food Network gained in popularity, so did Rochelle. As a producer on the magazine show In Food Today, she produced over 400 "live" segments featuring cookbook authors, recipe demos, magazine and newspaper editors, and today's hottest food choices.

A graduate of Rutgers University with a dual degree in journalism and African American Studies, Brown echoed the network's success by becoming a traveling correspondent and on-air talent covering events such as the prestigious James Beard Awards and IACP conventions. In 1996, she became the network's youngest producer when she helped to develop and create its first "live" interactive health show for women. Recipe For Health. Since 1997, Rochelle has produced the Food Network's top-rated show, Emeril Live, with Chef Emeril Lagasse.

During her 10-year career, Brown, who developed and produced a cooking show called Patti's Kitchen, with the legendary songstress and cookbook author Patti LaBelle, has worked with some of the world's greatest culinary personalities, including celebrity chefs Julia Child, Lidia Bastianich, Daniel Boulud, Charlie Trotter, Marcus Samuelesson, Rick Bayless, Marlo Batali and Sara Moulton. Additionally, stars from both the big and small screen--including Bill Cosby, Rosie O'Donnell, Suzanne Sommers, Stanley Tucci and Richard Simmons--have also worked with her on various projects.

No matter how hectic Rochelle's schedule becomes, she still dedicates time every year to a national outreach program where she mentors young men and women who want to enter the television and communications fields, and those who are interested in the culinary and restaurant fields. In addition to her other activities, she has just written her first book, The Chef, The Story and The Dish.

REGYNALD G. Washington is the vice president and general manager for Disney Regional Entertainment, where he has responsibility for the strategy, direction and growth of Disney's ESPN Zone, based in Burbank, Calif. Prior to this promotion, he was director of resort food and beverage operations of Walt Disney World Company in Orlando, where he was responsible for all food and beverage operation throughout all resorts on property. He also had worked as general manager of food and beverage for Epcot, giving him responsibility for the operations of 12 internationally themed table-service restaurants, 10 quick-service restaurants, 21 outdoor food locations and a multimillion-dollar special events and catering organization.

Washington, an elected officer and board member of the National Restaurant Association who will serve as the group's chairman beginning in May, ascended through the corporate ranks of Concessions International, Inc., based in Georgia, where he directed the overall operations as corporate executive vice president. He also was general manager of food and beverage at Air Terminal Services, Inc. in Washington, D.C., and served in key management positions overseeing food-related operations for Motorola, Inc. in Chicago, the Magic Pan Restaurant in Arizona, and the Indies Inn Resort and Yacht Club in Florida.

A graduate of Florida International University, Washington has a bachelor's degree in international hotel and restaurant administration. He has earned dual certification as a food service management professional through the National Restaurant Association Educational Foundation and as a certified food and beverage executive. …

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