Chef Biography

Rick O’Connell (yes, Rick is a lady chef), was raised in the northeast, then Texas, before finishing nursing school and becoming a nurse.  She started cooking while living in Japan, and in the late 1960s, moved to San Francisco where she attended and then taught at the Mondavi Winery’s Great Chefs of France cooking school.  She worked with many great chefs like Michel Guerard, and learned to strive for perfection, instead of just good cooking.  She recalled working with Chef Guerard who was counting the peas to go on a garnish, then saying the plate would have been better with one more pearl onion.

In 1984, she opened Rosalie’s in San Francisco featuring foods of the Southwest.  A year later, the Great Chefs Television crew showed up to tape her for their series, Great Chefs of the West, for PBS.

In 1986 she opened RAF as an Italian restaurant, also in San Francisco, and in 1989 she retired and left the restaurant business.


Chocolate Roulade with Hazelnut Filling

Serving: 10 to 12 Print Chocolate Roulade with Hazelnut Filling By Great Chefs November 10, 2015 Pinwheels of chocolate filled with light cheese and crunchy hazelnuts served with a smooth chocolate sauce are an unbeatable combination. This elegant dessert is very easy to make, and serves a large number of people. The cake can be […]

Deep-fried Crab Balls with Jicama-Pepper Panache

Serving: 6 to 8 Print Deep-fried Crab Balls with Jicama-Pepper Panache By Great Chefs November 10, 2015 This is an updated version of traditional Maryland crab cakes, with a decidedly Southwestern relish. Pasta takes the place of bread crumbs, giving the crab balls a spiked appearance. The panache is a wonderful accompaniment for any grilled […]

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