Rozanne Gold

As Culinary Director for the renowned restaurant consulting firm, the Joseph Baum & Michael Whiteman Co., Rozanne Gold is one of the country’s most influential food consultants and chefs. Chosen by Business Week as a ”mover and a shaker,” she is both an award-winning author and consulting chef to two of New York’s most glamorous dining spots, the Rainbow Room and the new Windows on the World.

Recently, Gold was named one of the country’s top 5 “Enlightened Chefs” by Cooking Light Magazine 1996/97.

At the age of 23 Rozanne Gold was a pioneer, leading the way for women chefs in this country at a time when women were an anathema as professionals. She created and held the position as first executive chef at Gracie Mansion for the Mayor of New York. As chef for Ed Koch, she cooked for presidents and prime ministers. Subsequently she became the youngest female executive chef in the country for a major corporation, Lord & Taylor, where she was responsible for the re-conceptualization and financial success of their restaurants nationwide.

Her first book, Little Meals: A Great New Way to Eat & Cook (Villard), won a 1994 James Beard Award while her new cookbook, Recipes 1-2-3 (Viking, May, 1996), is winning high praise. Gold, who is also a prominent food writer and contributing editor, has written for The New York Times, the Daily News, Gourmet, Cooking Light, Prodigy, Working Woman, Self, Restaurant Business, and Cheers magazine.

In addition, Ms. Gold is Culinary Counselor to Dunnewood Vineyards in California and lectures extensively on food and wine around the country.

A well-seasoned TV personality, Gold appears regularly on national television programs and has been host of three cooking shows for Williams-Sonoma; regular guest on Lifetime ‘s “Our Home;” featured chef on “Regis and Kathie Lee”; “Today Show”; ” Modern Cuisine with Robin Leach”; and is currently the regular guest chef on the TV-Food Network’s “In Food Today.”

Ms. Gold, known as a trendsetter and food-trends pundit, helped create American Spoon Foods, developed Café Greco (New York’s first pan-Mediterranean restaurant), invented “Hudson River Cuisine” for New York’s Hudson River Club, and is credited with the concept of “Med-Rim” cooking. She is also the Founder and President of Goldfern Foods, lnc., a specialty foods company for which she has created the highly-acclaimed Venetian Wine Cake.

She has been guest chef lecturer at the Culinary Institute of America; the James Beard House; Aspen Food & Wine Classic; Macy’s deGustibus: New York University; and was chosen as one of the “Four Women Chefs for Peace” on a recent mission to Israel.

Her career has been the subject of feature articles in Mirabella, Business Week, Savvy, Trumps, New York Magazine, Woman, House Beautiful, and many international publications.

Gold is past President of Les Dames d ‘Escoffier, New York, and 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; the Editorial Board of Beverage Media, Food Arts magazine and the American Culinary Review. She is also a member of the International Association of Culinary Professionals, the James Beard House and the American Institute of Wine and Food.

A graduate of Tufts University, Ms. Gold lives in Park Slope, Brooklyn, with her husband, Michael Whiteman, and is host/creator of “Recipes 1-2-3,” an upcoming television series for 1997.