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Culinary Arts student chef preps her future
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When Boise State Culinary Arts student Rouchelle Abrahamson talks about food, her eyes light up like a child’s on Christmas Eve.
She is passionate about cuisine, and her future is well planned like a successful menu. Abrahamson is just one of the talented students who are completing their degrees and doing internships at the Culinary Arts program this semester.
A hands-on experience is important in a culinary arts curriculum, and Abrahamson has her hands all over the latest menu.
The twice-monthly menu concept was recently replaced by an eight-week menu rotation. Abrahamson helped create the current global fusion menu, which has ports of call in the Caribbean, Morocco, Southeast Asia, Italy and Southwestern America.
“We made the menu more complicated, with lots of sauces, so the students can focus more on the cooking methods, whereas the two-week menu rotation didn’t allow this,” Abrahamson said.
Abrahamson entered the program two years ago with no prior professional restaurant experience, but a passion for cooking.
“My husband said to me one day: You read cookbooks like they’re novels and watch Emeril (Lagasse) like you’re being tested tomorrow. You might consider going to culinary school. So, Boise State became the logical choice,” Abrahamson said.
Her reason for going to culinary school was so she could start a private chef service that produced high- quality cuisine for people with special dietary needs. We’re not talking about pureed, overcooked vegetables, but hybrid fare designed for a professional clientele.
A surprising moment came in the Culinary Arts dining room when she was waiting on two businessmen with special dietary needs. They too, thought it would be great if a local chef started a business that personally catered to people like themselves: people who enjoy good cuisine, but get frustrated eating in restaurants. A business plan was proposed, and they became partners in a catering venture called My Personal Chef Inc.
“One of them [partners] told me that they were tired of getting yelled at by their doctor for not eating well, and that it would be nice to come home and have meals already prepared that meet their special dietary needs,” Abrahamson said.
Abrahamson is also the co-owner of Sun and Moon Cuisine, a full-service catering business, which specializes in weddings, theme dinners, corporate events and private in-home catering.
On Valentine’s Day Eve, Sun and Moon Cuisine, in conjunction with the Ste. Chapelle Winery, is presenting a seven-course dinner called “Smothered in Chocolate.” Ste. Chapelle’s winemaker will be there to discuss the appellations, and a string quartet will provide musical accompaniment. The dinner will be served at the winery in Caldwell. Reservations are required and can be made by calling 459-7222.
J. Patrick Kelly
