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How a celebrated chef, author, journalist, and philanthropist became an end-of-life doula and a mother in her 50’s, and why it’s all about nourishment, poetry, and a feeling of home…
Rozanne Gold, chef, journalist, cookbook author, international restaurant consultant, and four-time winner of the James Beard Award, joins Julie Chan in the MouthMedia Network studio powered by Sennheiser.
In the episode:
- How Rozanne got into food, the swoon factor, and impact of the book “Heidi”
- Food as a language for newer generations
- Food as a place to gather together
- Menu language as poetry
- The similarity of poets and chefs
- Getting into cooking, not really much for women at the time, being in the food revolution of 1970’s, and how few women went to cooking school at that time
- Wanting to feel loved, how cooking was Rozanne’s art form
- Restaurants mashing up architecture, design, food, and are places people go to be happy
- Then writing cookbooks – the how the whole umbrella is nourishment
- Becoming an End of Life Doula, looking death in the face after her mother’s death
- Why she took on the role of doula, how it is a way to bear witness, people shouldn’t die alone, really seeing the other person
- The moment when her mother passed, how it was sacred
- Julie offers a reading – with a cat, and how it like a prose poem
- Feeling at home at your own kitchen table
- Becoming a first time mom at 53 years old (adopting an 11 year old)
- Writing 13 cookbooks, and Rozanne reads from one “Desserts 1,2,3” with poetry in it
- How things we are connected to for ourselves make us
- How Rozanne’s mother’s death allowed her to begin two meaningful new chapters in her lfe
- And the word – home
