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).
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"
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
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.