Before the annual RAMMYs on July 21, Wild Side Media hosted one more interview with the incredibly accomplished Rochelle Cooper. Cooper, pastry chef at The Duck & The Peach, La Collina, The Wells and Méli, sat down with Wild Side’s Founder and CEO Monica Alford. The pair discussed being open-minded and making team feedback integral to a restaurant’s mission, drawing inspiration from nostalgia when creating new desserts and how sometimes, you just need potato chips sprinkled on top for a little extra crunch.
Cooper discussed the relationship our emotions have with certain foods and how this drives her vision for her work at The Duck and The Peach.
“Creatively, I really try to drive towards nostalgia and flavors that resonate with us and give a feeling,” Cooper said. “Taste is great and using quality products is really important. But also people underestimate the feelings that you get associated with food and how that helps your experience.”
Additionally, Cooper shared insights into how restaurants need to adjust to rising costs.
“When prices are going up. costs are going up with restaurants like you really have to deliver something that brings people joy in a way beyond what they’re tasting, is how you can kind of, like, make them appreciate the experience,” Cooper said.
Check out Wild Side Media’s full interview with Cooper, including some meaningful takeaways about balancing motherhood with a leadership role in hospitality.
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