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Our generation was raised on the interplay between TV celebrity chefs and the home-cooking experience. These chefs would enter our homes and, each night, demonstrate their culinary skills to us and millions of other viewers around the nation, and as a result, our kitchens occupy an important space in our homes. It’s no wonder that open restaurant kitchens would magnify this appeal. The chance to sit next to a kitchen of busy cooks, to see a meal flambé, to hear the sizzle of a hot pan and feel the dynamism of a team in action. We lean in. It lures us. They are on stage, and we are the engaged audience.

It was actually this camaraderie and energy that first attracted Rochelle Daniel to cooking at age 15. The Phoenix native made her mark at Scottsdale’s Fat Ox. She was a finalist on Food Network’s Chopped Grill Masters; touted as one of the Valley’s "Top 5 Sous Chefs" by the Arizona Republic and "Best Sous Chef" by AZCentral before her induction into the Arizona Culinary Hall of Fame in 2017.