biography--cookbook--interview--
Rozanne Gold
Her
visionary food ideas take many forms, but everything Gold touches turns
delicious.
Rozanne Gold is one of the food world's most prominent and creative figures.
A renowned chef, international consultant, and three-time James Beard
Award-winning author, she has been at the leading edge of reshaping the
American appetite for some 20 years.
AWARD-WINNING CHEF: Gold's meteoric
career was launched at age 23 when she became executive chef at Gracie
Mansion for New York Mayor Ed Koch. As Chef-Director since 1984 of the
internationally lauded food and restaurant consulting firm, Joseph Baum
& Michael Whiteman Co., her work has moved restaurants and food companies
to the next level of success. She was consulting chef for two of New York's
most celebrated (and highest grossing) restaurants: the magical Rainbow
Room, where she was co-owner, and the "new" Windows on the World.
Business Week magazine deemed her a "Mover and Shaker" (1987),
Cooking Light magazine selected her as one of America's Top Five
Enlightened Chefs (1996), and Chef magazine nominated her as Innovator
of the Year (1997).
BEST-SELLING
AUTHOR:
Gold's books have won the culinary world's most prestigious prizes - remarkably,
she has won the James Beard Cookbook Award three times. She has been called
the "mother of simplicity" and the "diva of culinary minimalism," based
on her philosophy of minimizing ingredients to maximize taste. She introduced
sophisticated cooks to her "keep it simple" cuisine in 1994, with Little
Meals: A Great New Way to Eat and Cook (Villard), a
Beard award winner. She won a second Beard Award (1997) with her next
book, Recipes 1-2-3:
Fabulous Food Using Only 3 Ingredients (Viking), now published in
three languages. Her third book, Recipes
1-2-3 Menu Cookbook (Little, Brown), a Beard nominee, appeared in
1998. Her fourth, Entertaining
1-2-3 (Little, Brown, 1999), brought Gold her third Beard award. The
book also was nominated for the IACP/Julia Child Cookbook Award. Her fifth
book, Healthy 1-2-3, is being published by Stewart, Tabori & Chang
in Spring 2001.
INNOVATIVE TASTEMAKER: Gold is known
for creating new trends and inventing concepts that give restaurants and
food companies a competitive advantage. An early proponent for American
regional cooking, she helped create American Spoon Foods, the first specialty
food company to focus on regional American ingredients. She invented Hudson
River Cuisine, turning the idea into a three-star restaurant, the Hudson
River Club. She also helped develop New York's first pan-Mediterranean
restaurant (Café Greco), and invented "Med-Rim" cuisine, expanding the
American palate for Mediterranean foods.
TELEVISION PERSONALITY: Gold is familiar
to millions of viewers through regular appearances on such programs as
Good Morning America, Later Today, Live with Regis and Kathie Lee,
the Food Network's In Food Today, and on CNN, CNBC and PBS. She
is also the host/creator of Healthy 1-2-3T, an upcoming television
series based on the book.
FOOD JOURNALIST: Gold also has written
for such major publications as The New York Times, Gourmet, Bon Appétit,
Cooking Light, Working Woman, Self, and Restaurant Business,
and is advisor and featured food writer for the new Web site, anti-oxidant.com.
(She has also been the subject of articles in such publications as Business
Week, Newsweek, Gourmet, Redbook, Cooking Light, Mirabella, New York Magazine,
and House Beautiful.) She developed the wine industry's first peel-off
labels - with food pairings and a recipe on the back. For the gourmet
specialty market, she created Venetian Wine Cake, a lemon-kissed pound
cake with a lilt of rosemary. The Food & Beverage Association of America
named her "Hospitality Professional of the Year" in 1997.
LECTURER, EDUCATOR: As one writer
put it, Gold is a "food expert's expert." She is often invited to speak
by major U.S. and multinational food companies about food, wine, and future
consumer trends. She is Distinguished Visiting Professor for the Year
2000 at Drexel University in Philadelphia. She is a frequent guest chef
and lecturer at the Culinary Institute of America; the James Beard House;
New York University; and the New School for Social Research.
SERVICE TO THE COMMUNITY: Gold is
past president of Les Dames d'Escoffier, New York and served as first
Vice-President of Les Dames International. She sits on the Board of Directors
of New York City Technical College, Hospitality Department; Assaf Harofeh
Medical Center in Tel Aviv; the editorial Board of Beverage Media, and
Food Arts magazine. She is a member of the International Association of
Culinary Professionals; Women Chefs & Restaurateurs; James Beard Foundation,
Commanderie du Bontemps de Medoc et Graves. She has been honored by the
Jewish National Fund for her enormous efforts on behalf of Israel and
was named one of the 50 most important Americans influencing travel and
tourism to Israel by Israel's Government in May 1999. She also was chosen
one of "Four Women Chefs for Peace" on a mission to Israel.
PERSONAL: A graduate of Tufts University
with honors in psychology and education, Gold lives in Park Slope, Brooklyn,
with her husband, Michael Whiteman. She is now writing a screenplay about
a woman chef with a delicious political message. Voters find it so irresistible
that they sweep her into the Oval Office.
biography--cookbook--interview--
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