Unplugged & Totally Uncut

Chef Rocco Whalen From Fahrenheit

July 14, 20148 min
Rocco Whalen, if nothing else, is wrapped up in the love of cooking: the idea and vitality of it, the doing of it, the invention and sustainability of it, the day-to-day enrichment of it, and, ultimately and significantly, the memory of learning all about it from his Mother. All combine as convictions he affectionately shares with regulars and first-timers who dine at his remarkable restaurant, Fahrenheit in historic Tremont, a scone’s throw from downtown Cleveland. Rocco opened Fahrenheit in 2002. It is contemporary American cuisine, always in a state of flux and perfection. It was a hit from the get-go. After 11 years, it still is: it never fails to impress. You may, if you wish, engage Rocco in idle chitchat about stuff totally unrelated to cooking, but not for long. Eventually the chitchat reverts to what he loves to talk about best: his ideas and perceptions about cooking, the world of foodservice, and the business of running a restaurant. What else to expect from a chef who

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