Rockman grew up in Katy, Texas, where her mother would prepare lavish meals from fresh and local ingredients. She attended The Culinary Institute of America, where she received her A.O.S. in Baking and Pastry Arts. Upon graduation, Rockman moved to Chicago to work at Tru under Gale Gand, where she started their chocolate program, offering 12 handmade confections nightly. It was also where she met Chef Chris Pandel. Shortly thereafter, Rockman returned to Texas to work as the Executive Pastry Chef of Fino and Asti Trattoria in Austin. She eventually returned to Chicago where she helped open Laurent Gras’ L20, and at the age of 26, she became the Pastry Sous Chef at The Peninsula Hotel where she met her mentor, Celine Plano. In January 2011, she was honored with Chicago’s Jean Banchet Rising Pastry Chef award alongside Chef Chris Pandel, whom she rejoined at The Bristol. Rockman also appeared on Top Chef Just Desserts Season 2 on Bravo.
Eve Aronoff is the Chef/Owner of Frita Batidos. Eve has worked in the culinary industry for over 20 years - from prep cook, to line cook to sous chef, Chef de Cuisine to Executive Chef - honing her skills, studying different cultures and developing her own distinct style of cooking.
After many years working hand’s on in the restaurant industry, Eve had the opportunity to attend Le Cordon Bleu in Paris where she earned diplomas in French Cuisine and Wine and Spirits. Eve’s style combines the Philosophy of Classical French Cuisine with a love for big flavors, bold spices, texture and contrast. With culinary influences from West African to North African, Cuban to Vietnamese, Eve has always followed her intuition to bring her to what goes together, rather than convention or a desire to do something different for it’s own sake. Eve grew up spending time in Miami, where her Grandmother lived and the Cuban, and more broadly, Latino cultures became a major influence in her style of cooking. Her love for the ingredients, culinary traditions and spirit of the culture grew as she spent years working alongside people from these communities. Excited by the melting pot aspect of Cuban culture and cuisine with significant migrant communities including Chinese, Spanish, Creole and African - Eve, always savoring the opportunity to learn about diverse cultures, took that knowledge as a starting point to see where her imagination would take it from there!
Frita Batidos is the juxtoposition of Eve’s two greatest aspirations - Creating something truly special, made with the utmost passion and attention to detail - and the warmth and conviviality of feeding the people you love. Eve dreamt of creating something truly special grounded in her core beliefs - Making food from scratch, following the seasons and supporting local farmers, purveyors and community - and bringing these together to create something with her unique fingerprint.
Open just over a year, Frita Batidos has received accolades from both local and national press and food blogs - Including The New York Times and The Chicago Tribune - and has drawn personal visits from some of the foremost chefs and food aficionados in the country. Eve and all of us at Frita Batidos are excited to continue learning and growing and making Frita Batidos truly special!