Rouchelle Severeid

Rouchelle Severeid

Chef Rouchelle Severeid graduated with honors from Boise State University’s Culinary Arts
Program. Upon graduation, she worked as an adjunct faculty member and served on the Technical
Advisory Committee.

Her 20 year culinary career included being the Executive Director of Life’s Kitchen, a restaurant chef,
caterer and R&D Chef. Since leaving the kitchen, she has been working with foodservice
operators with their kitchen equipment and supply needs.

Andrew “Tink” Boehm

Andrew “Tink” Boehm

Tink began his culinary career in Southeastern Idaho, building his skills as a cook and chef over the next 15 years. His experience spans Oregon, Montana, Idaho, and Michigan, with past roles including General Manager of an employee cafeteria at the INL and General Manager and Executive Chef of the Lone Peak Café and Yellowstone Conference Center at Big Sky Resort.

A 2010 graduate in Culinary Arts and Management, Tink has a proven track record of exceeding guest expectations while leading diverse teams. Outside of work, he enjoys the many outdoor activities Idaho offers, particularly hunting with his father and snowboarding. Tink is also passionate about home improvement and automotive maintenance.

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