Rochelle Bilow

Title: Writer

Location: Stowe, Vermont

Education: B.A. in Communications, Le Moyne College; Grande Diplôme in Classic Culinary Arts, French Culinary Institute

Expertise: Seasonal cooking, balanced eating, home cooking, wellness and lifestyle

- Grande diplôme from the French Culinary Institute
- Food writer and romance novelist

Experience

Rochelle Bilow is a food writer with over a decade of experience, both on the page and in the kitchen. She has served as an editor at some of the nation's leading food magazines and worked as a cook in a Michelin-starred restaurant and on a small, organic farm in upstate New York. She currently lives in Stowe, Vermont, where she works as a freelance writer and romance novelist.

After earning a bachelor's degree in communications, she graduated from the French Culinary Institute with a grande diplôme in classic culinary arts and worked as a line cook, professional baker and wine marketing professional before settling into her career as a novelist and food writer.

After spending a year as the cook on a small farm in upstate New York, she combined her practical cooking experience and talent for writing in a new role as a staff writer at Bon Appétit magazine, where she grew into the role of senior associate editor and social media manager.

Then, she focused on boosting traffic and engagement on the social media pages and websites for Cooking Light and MyRecipes. Currently, Rochelle works as a freelance food writer for a variety of national publications.

She is also a published novelist. Her next book, a romantic comedy titled Ruby Spencer's Whisky Year, will be published in the spring of 2023. 

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