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Name: Rocquelle Devine

City: Washington, DC Metro Area

Specialty: Fast and fabulous meals

Name of Company: Supermomdecoded

Soul Society 101: You have an amazing Cookbook titled Fast & Fabulous, tell us about that book? And where people can buy it?

Rocquelle: My cookbook features meals that can help people get out of the drive thru and into the kitchen. The meals only use a few ingredients, and are pretty easy to cook, without compromising on flavor. My book is available on my website at

Soul Society 101: What has your site done for your cooking career so far?

Rocquelle: My website serves as a great tool to bring awareness to what I do, get recipes, register for my upcoming cooking events, purchase the cooking tools I use, and buy my cookbook. It has been great connecting me with other people and igniting a love for cooking in them!

Soul Society 101: How important is it to taste your food while cooking?

Rocquelle: Tasting your food while cooking can help you avoid any unpleasant surprises you could encounter from those that taste the food you serve. Sometimes you can over or under salt a dish. Tasting it gives you an opportunity to correct it privately before serving it publicly.

Soul Society 101: What makes the way you cook unique?

Rocquelle: I can cook meals fast, but they look like I spent a while cooking them, and they taste amazing. People are usually surprised to learn that I do not spend a lot of time in the kitchen cooking most of the dishes I present. Fast and fabulous is certainly my edge.

Soul Society 101: What has been the best response you have received from your cooking?

Rocquelle: I have received wonderful feedback from the likes of Rachael Ray's social media team. As a result, I have been featured on her online magazine and via video on her television show. Other than that, the best response is when people want seconds!

RECIPE: Panko Crusted Fish


.5 fish fillets (swai or tilapia)

.3/4 cup panko bread crumbs, plain

.2 teaspoons Trader Joe's 21 Season Salute

.1 teaspoon lemon pepper

.1 teaspoon black pepper

.1 egg

.2 tablespoons water

.3 tablespoons vegetable oil or extra-virgin olive oil

.Kitchen equipment: skillet, spatula, tongs, 2 shallow pans for coating fish, tablespoon, mini whisk or fork.


  • Kitchen equipment: skillet, spatula, tongs, and 2 shallow pans for coating fish, mini whisk or fork.

  • Cut fillet in half horizontally.

  • In a shallow dish, combine panko breadcrumbs and dry seasonings. Stir until seasonings are evenly distributed throughout breadcrumbs.

  • In a different shallow dish, whisk together egg and water.

  • Dip both sides of fillets in egg wash, and then dip both sides into breadcrumb mixture.

  • Heat oil in skillet over high heat.

  • When oil is hot, place fillets in skillet and allow them to cook for about 3 minutes, or until desired brown color is reached.

  • Flip over fillets and cook on the other side for an additional 3 minutes or until desired brown color is reached. Be sure fish is cooked throughout as well.

  • Remove from skillet onto a paper towel covered plate, to absorb excess oil.

Connect with Chef Rocquelle




Interview by Banford Jones

Instagram @branfire / Twitter @branfire

#chefprofile #recipes

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