Jill Rose - chef, pastry chef, restaurateur, teacher, life-long hard worker, visionary. Her creativity and her entrepreneurial spirit have always combined to take her to new places and new projects. From transcontinental lemonade stands to the kitchens of top hotel restaurants, Jill
has always been resourceful, always seeing the potential in life, the potential in people she meets.
Ten years ago she spotted a “For Rent” sign on a dilapidated former laundromat, in the little village of Tarrytown, NY, and saw the potential to bring new energy
to Main Street.
Jill, a self-described optimist on over-drive, envisioned a neighborhood spot with creative food and good wine. She knew food; she knew sales; she knew rehab; she knew architectural spaces. After digging out the basement, bucket full by bucket full, Jill proceeded to turn the little laundromat into Chiboust
, a French restaurant with carry-out French pastries. It was an instant hit
in Tarrytown. On opening day, January 16, 2004, she welcomed the community to their new restaurant, promising them a space with good food, lovingly prepared.
For a decade Jill kept that promise and provided employment for dozens of neighbors too. There were some good years before the economic recession. Then life took an even larger unexpected downturn.
At age 49 Jill was diagnosed with Stage 3 breast cancer.
She endured four cycles of chemotherapy followed by surgery: a double mastectomy and removal of 23 lymph nodes. The surgery was followed by eight more cycles of chemotherapy followed by eight weeks of radiation. She finished treatment by Thanksgiving and gave thanks with friends and family.
The next month Jill found out that the cancer had spread to her liver and that she was now diagnosed with TNBC – Triple Negative Breast Cancer
– a very aggressive form of breast cancer with the worst outcomes. Now she faces more surgery and more chemotherapy.
As she evaluates her options for standard care and/or alternative therapies, she confronts the biggest challenge of her life: how to pursue her career and confront her disease at the same time– a near impossible task. With overwhelming medical expenses
, no income, depleted savings, inadequate insurance, and a struggling business, she is overcome with bills she cannot pay. Even worse, her lack of funds limits the decisions she can make about pursuing care options.
Jill wants to live – she has plans for the future – her work in the world is not over. She has so much to give. She wants to go to a facility to be thoroughly evaluated and advised about using food (her passion and her knowledge) to keep her cancer from spreading. She wants to help other cancer patients be pro-active in their own care.
She wants to develop food products and packaging that make feeding cancer patients easier and more healthy. She wants to continue mentoring, working to educate students about the long-term effect of diet on health. She wants to give cooking demonstrations to cancer patients and their families on how to live healthfully with cancer.
She wants to turn the “lemons” that have been her path into “lemonade” for the benefit of others.