Rozanne Gold is Chef-Director of the Joseph Baum & Michael Whiteman Co. This award-winning chef and author is one of the most prominent women in the food world today. Ms. Gold, who at age 24, was first chef to New York's Mayor Ed Koch, is best known for re-creating the food and menus at New York's magical Rainbow Room (where Ms. Gold was co-owner and consulting chef for 15 years), Windows on the World, and five of New York's three-star restaurants.
She has worked around the globe and brings a worldly sophistication to her food and menus. At the same time, she is keenly in touch with the way Americans want to eat.
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. With her best-selling 1-2-3 cookbook series, she has set the gold standard for a style of cooking that has inspired home cooks and professional chefs, here and abroad, to "keep-it-simple".
Gold is known for creating new trends and inventing concepts that give restaurants and food companies their competitive edge. Business Week named her a "Mover and Shaker"; Cooking Light magazine named her one of "America's Top 5 Enlightened Chefs"; Chef magazine nominated her as "Innovator of the Year". She helped create American Spoon Foods, the first specialty food company to focus on regional ingredients. She invented Hudson River Cuisine, turning the idea into a three-star restaurant, the Hudson River Club; and was responsible for developing New York's first pan-Mediterranean restaurant (Café Greco), featuring "Med-Rim Cuisine."
Like every "celebrity chef" today, Ms. Gold has her own product on the market her irresistible Venetian Wine Cake, manufactured by Greyston Bakery in Yonkers, NY and featured in the New York Times and New York Magazine.
Ms. Gold appears regularly on national television, including frequent appearances on the Today Show. She has written for The New York Times, Gourmet, Cooking Light, Food Arts, More, and Modern Maturity. She is a graduate of Tufts University with honors in psychology and education, and studied cooking in Italy and France.