Handwritten is full of happiness to announce its newest curator, world-renowned chef and food-writer Rozanne Gold, to the team. She will be dishing up a new column, Handwritten Recipes.
The column comes from a lifetime of experience: from the age of five, Rozanne was rarely without a cookbook in hand. Fast forwarding to now, she has written thirteen of her own, earning her international recognition, a collection of awards, and thousands of original recipes.
She's worked in some of the most legendary kitchens in New York City, such as Rainbow Room atop Rockefeller Center and Windows of the World, and just so happened to be the first executive chef for New York Mayor Ed Koch when she was only twenty-four years of age.
She's done just about everything, from creating her own catering business (Catering Artistique) to cooking up trend-setting concepts: as Chef-Director of Baum + Whiteman worldwide, she created the three-star Hudson River Club, New York's first pan-Mediterranean restaurant Cafe Greco, the highly-sought after "Cocktails and Little Meals" at the Rainbow Room, and her book Recipes 1-2-3, which gave rise to "The Minimalist Column" in The New York Times, turned into the internationally acclaimed series of 1-2-3 cookbooks. Her writing and recipes have surfaced in The New York Times, Wall Street Journal, Gourmet, Oprah, Bon Appetit, FoodArts and More), and she doesn't seem to be letting up: she's currently a guest columnist for Cooking Light and blogger for Huffington Post. It isn't surprising then to know Rozanne has been described as "New York's first lady of food" and "the food expert's expert."
On top of all this, Rozanne is an end-of-life doula, philanthropist, trustee of The New York Zen Center for Contemplative Care, and a poet. She is currently finishing up an MFA at The New School Creative Writing Program. Where she finds the time to make so many meals, we wish to know: a frequent guest on National Public Radio (earning Leonard Lopate a James Beard Award), Rozanne is a sought-after moderator – most recently of the New School’s 2015 program “Gotham on a Plate,” and “The Next Big Bite,” created by Les Dames d’Escoffier, a professional organization of women in food and wine, where Rozanne is a past President.
She's also a philanthropist: she saved Gourmet magazine's library by purchasing it and donating it to NYU, and after Hurricane Sandy, she established up a pop-up kitchen in Brooklyn to prepare and deliver 185,000 meals to those in need. Believing in the power of food to create community, she was one of Israel’s first “Women Chefs for Peace” and the recipient of the Jewish National Fund’s “Olive Tree Award” for her efforts in promoting Israel’s food and wine industry.
As creator and curator of this column, Handwritten Recipes, Rozanne hopes to re-ignite the connection between generations through the exploration of food, cooking, and memory — most profoundly and poignantly though the power of the pen. The first recipe will launch February 1st. What will it be? A caramel custard, which she wrote in 1980 for her mother.
To sign up for Rozanne's column, enter your email address below, and prepare your inbox for delicious, handwritten treats. Or, to submit your own recipe to Handwritten Recipes, email Rozanne at firstname.lastname@example.org.