Writer Rozanne Gold - Biography
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. She has been called the "mother of simplicity" and the "diva of culinary minimalism," based on her philosophy of minimizing ingredients to maximize taste. Gold's meteoric career was launched at age 24 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. As a chef, she has consulted for two of New York's most celebrated restaurants: the Rainbow Room, where she was co-owner, and Windows on the World.
Author of ten cookbooks, Ms. Gold is a columnist for Bon Appetit magazine where her "Entertaining Made Easy" column is read by five million fans. She is a three-time winner of the prestigious James Beard Book Award and winner of the IACP/Julia Child Cookbook Award. Gold also has written for such major publications as The New York Times, Gourmet, Bon Appétit, Cooking Light, Working Woman, Self, Restaurant Business, and anti-oxidant.com.
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. Gold is familiar to millions of viewers through regular appearances on major networks and regular appearances on the Today Show. She has also been invited to speak by major U.S. and multinational food companies about food, wine, and future consumer trends. Gold was Distinguished Visiting Professor for the Year 2000 at Drexel University in Philadelphia. And she has also been 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.