Writer Rochelle Siemienowicz oscillates between devotion and rebellion
If writer Rochelle Siemienowicz were a dish, she’d be part writer, truth-teller, lover, mother, community builder and tarot reader with a dash of perhaps too much red lipstick
Rochelle grew up “all over the place”, between Geelong, Papua New Guinea, Fiji, NSW, Perth and Melbourne). As a child of missionaries in the Pacific Islands she was eating yams, taro, greens, pineapples and textured “nut meats”. A formative culinary experience for her was at age 12, when her mother went to Australia for an operation and Rochelle was left at home to cook for the family for a few weeks. This opened her eyes to ideas about food and cooking as well as about care and the roles we play.
A QUICK WHIP AROUND THE INGREDIENTS THAT MAKE UP ROCHELLE
PRONOUNS: She / Her
HOMETOWN: All over - including Papua New Guinea, Fiji, Boorloo Perth and Bunurong Land in Naarm Melbourne
JOB DESCRIPTION: Writer
Growing up as a strict Seventh Day Adventist, Rochelle’s first experiences of art (particularly writing) was the bible. In terms of food, she went through a renaissance in culinary life when she left the church and was in her early 20’s. She found satisfaction and the chance to rebel through food. At 26 and in new relationship she found herself;procrasti-cooking’ through a PhD. Once her child came along, food became about simplifying and catering to the whims of a small human.
Rochelle's latest book, 'Double Happiness' is available in good bookstores or on order here.
On bringing her life into her writing, Rochelle tells us that her first book ‘Fallen’ is a memoir about leaving the church and the following period of discovery, as well as exploring an open marriage. ‘Double Happiness’ is a novel - a love story loosely inspired by her own journey of polyamory. In writing a novel, she gave herself more freedom to take the story where it needed and wanted to go.
“The journey of writing this latest book has been one of learning to set boundaries and learning to priortise my own need to create over other people’s needs”
The window (1956)
Rochelle's 'Art Vs Food' artwork would be this work by Australian artist Grace Cossington Smith, made out of fruit
When we talk about the concept of the ‘Starving Artist, Rochelle is realistic.“It makes me sad that we don't value people who make the culture”. It saddens her that when it comes to arts projects, a lot of the time the artists involved are not paid enough or not paid at all, whilst all the other professional participants involved are paid. What keeps her going is her deep devotion to her practice and her loving and supportive community.
Rochelle believes that food and art are both about nourishment of the body and the soul, sharing, expressing one's individuality, and sometimes for her: rebellion.
Join us to find out
What Rochelle Eats.
WHAT ROCHELLE EATS
Upside-Down Pear & Almond Flan
This flan is easy, delicious and impressive to look at before it’s cut. It can be very simply adapted to be gluten free, too!
Recipe notes:
Serve the flan on its own, warm or cold, or with custard, cream or ice-cream
Drink with a cup of tea or coffee, or a dessert wine
“This recipe was cut out of a newspaper circa 2005. Apologies to the author whose name didn’t make it into my scrap book”
“It’s easy and impressive; you can have pre prepared, it can be gluten free, it looks like you've made a big effort when you haven't!”
“It’s never failed. You’ll know it’s good if you flip it and it stays intact and has a nice crunch”
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#ROCHELLESFLAN #WHATARTISTSEAT
LINKS & MENTIONS
LINKS TO ARTIST INFORMATION, RESOURCES AND ANYTHING ELSE WE CHATTED ABOUT
Instagram: @Rochelle_Rochelle
Twitter: @Milan2Pinsk
Rochelle’s latest book ‘Double Happiness’
Rochelle’s first book ‘Fallen’
MEAA - the Media Entertainment Arts Alliance - union for creative professionals including writers, journalists, actors, theatre workers. https://www.meaa.org/
Rochelle’s article (featuring us) ‘We need to talk about money in the arts’
INFORMATION AND TAKEAWAYS FROM OUR CHAT
Tip: Know your worth. Know what your award rates within your industry are
Tip: When working pro bono: create an invoice for the amount that you’ve worked (ie: an invoice you’d send for any normal paid job) and send it through to your client acknowledging that they will be paying $0 but also acknowledging the worth of the work done
Tip: Join a union for your industry
Rochelle believes that there needs to be more transparency about what works and doesn’t work in the arts industry - “I’ve always been transparent about being supported by a partner who has a ‘proper job’, where our family survives on one and a half incomes”
Rochelle’s top home town eats are: bowls of Pho from Footscray; a late brunch at ‘Too Birds One Stone’ in South Yarra
Rochelle (and What Artists Eat!) highly recommends ‘The Artists Way’ by Julia Cameron