One Woman Kitchen

Allison Kave of Butter and Scotch - Queen of Baked Goods and Booze

Here’s a trendy food concept that people are eating—and drinking —up.  Cake and cocktails.  And it doesn't stop there. Meet Allison Kave - Queen of baked goods and booze, Co-owner of Butter and Scotch, a hit Brooklyn eatery that’s all rage for activists and feminists alike, prize winning pie designer and maker, author of  First Prize Pies and cowriter of the Butter and Scotch Cookbook. She joins author and chef Rozanne Gold to share why the artistry of her food and drink shouldn’t surprise you (given to other titles she’s claimed: art historian and gallerist), creating a business model combining feminism, activism and community building with great food and warm hospitality, and her recipe for what might be the most remarkable pie crust ever made. See omnystudio.com/listener for privacy information.

Chef and Caterer Nuhma Tuazon - Filipino and Flying High

You could have never predicted that a journey that started in a family business of  waffles and comfort food would end up in a world of high end food and dining.

But that’s exactly where Nuhma Tuazon is. This Philippine-born chef, who is French-trained  by top masters, created and owns a prestigious, boutique, NY catering company NUHMA NY—and has become on of NY’s highly respected caterers (both on the ground — and in the air). She’s an entrepreneur who’s entirely self made, and who comes from a joyful family wherein everyone was involved with food. Nuhma share her story and a legacy recipe with author and chef Rozanne Gold, and prepares an incredible dessert that seems as if it sits on a cloud.

 

Valerie Stivers - Writer and Columnist of The Paris Review's "Eat Your Words"

Food isn’t just something to eat. Turns out it’s also — something to read.

That’s why Valerie Stivers, Writer and Columnist for the very respected publication The Paris Review with a popular column called "Eat your Words" — which approaches classic literature through its food——is able to cook up so many recipes drawn from the works of myriad writers. Valerie shares her story and insights with author and chef Rozanne Gold.

In this episode:

• A rare kind of conversation on using food as a lens to reading a classic literature in a new way.
• Valerie shares how you don’t have to have expertise in the culinary world to use it as a key for unlocking deeper mysteries about the human condition
• How food is present well beyond the table, and widely seen in classic literature
• How food can be a lens into storytelling and characters
• And a look at how religion and food can be provocative lenses into cultures and value systems

 

Rashmi Uday Singh - A Christopher Columbus of the Culinary World

We know at least one thing about Rashmi Uday Singh — she had looked at food at least 39 different ways. In a addition to a career spanning from working for India's  "IRS" to producing health advocacy media to her role as an international food critic and TV star — she’s also written 39 books about food!  She’s even a recipient of the Gourmand World Cookbook Award! Rashmi shares her remarkable journey and insights with author and chef Rozanne Gold 

In this episode:

• Her Knighthood from the French Government thanks to one of her most successful book
• That time she admonished Chef Gordon Ramsey for his food choices might be affecting his notorious mood
• Her search fr the best vegetarian dishes in the finest restaurants around the world
• Why she likens herself to Christopher Columbus and his many discoveries
• How the identity of a foodie or gourmet has moved away from the elite
• How the passion for something as universal as food can lead to a career of celebrity, glamour and opportunity

 

Restaurateur, Author, and Advocate Barbara Sibley - Mexican Inspiration

Barbara Sibley is one of earliest authorities and advocates for authentic regional Mexican food in America, and collector of traditional, rare and ancient Mexican recipes. She’s also the owner of the wildly popular New York City restaurant La Palapa, along with an accompanying taqueria, and a consultant on another; the author of a cookbook on Mexican small plates, an artist and poet, and an executive chef for one of the most important women’s fundraising events in New York. And all of this might have started with her earliest roots in Mexico City, when she created her very first recipe -- at just six years old. Barbara shares her inspiring story with author and chef Rozanne Gold.

 

Chef Anita Lo - Modest and Masterful

Anita Lo isn’t just one of most acclaimed women chefs in America  — from competing on Top Chef Masters, to winning Iron Chef America, to cooking In The White House for the Chinese President and The Obama’s, and even maintaining her restaurant’s Michelin star for a whopping nine years! She’s also one of the most modest. Anita joins chef and author Rozanne Gold to talk cooking, restauranting, and Anita's books.

In this episode:

• How love of literature and French morphed into a world of resturant kitchens for Anita
• Why Anita writes in her new book that  cooking for one person —yourself — can be an act of self love
• How travel and appreciation of all cuisines led to her own trend-setting signature style and even an award winning restaurant
• And how Anita’s positive can do attitude has kept her moving forward, in the face of everything from recipe fails to a disasterous restaurant fire

 

Bestselling Cookbook Author Julia Turshen - Connection and Poetry

It was special getting to talk with Julia Turshen. And not just because, for her, food is mostly about connection—and poetry.

This celebrated and best-selling cookbook author knew what she wanted to do from a very young age, and that certainty has led her such recognitions as being named on of the 100 greatest home cooks of all time. Julia joins chef and author Rozanne Gold.

In this episode:

• Simple food can create a connection point between communities
• A journey though her awards winning cookbooks that have become a staple in countless kitchens
• The significance of “keep calm and cook on”
• Why Julia might just be the “captain of leftovers”

Photo credit Neal Santos

 

Taylor Delk - Authentic Hospitality at a High Level

Here’s something that we should all be thinking about - being one’s authentic self. One's interaction could make every difference and even open a new opportunity.

A former Maitre D' or "anchor" at the iconic Four Seasons Restaurant in New York City,  Taylor Delk joins chef and author Rozanne Gold to share the unusual story of how they met and discuss perseverance and being determined, passionate dedication and working hard in the food business, how parents can each impact you differently, and the idea of embodying the concept of hospitality.

 

Naz Riahi, Founder and Curator of Bitten - Bad at Love, Good at Kitkats

The intersection of passion and commitment...

Naz Riahi, founder of Bitten, has created a conversation around innovation and food, and is the author of the upcoming memoir "Bad at Love." An immigrant from Tehran, she has created a platform for influencers within the food world. Naz joins chef and author Rozanne Gold to talk about emerging food trends and tech, about what it's like to leave your homeland, the past and future of women in the industry and the whether the sisterhood is all it is cracked up to be, the emerging food scene in the U.S. of Persian food, how food drives compelling memories, and why McDonalds can be a metaphor for the feeling of safety and comfort.

 

Cooking Author June Hersh - Eat Well, Do Good

June Hersh is an everything bagel. She embodies it all -- as a renowned home cook and acclaimed food writer. The merits of "doing well, then doing good" -- are front and center for June -- She’s the author, of three books, a sought-after speaker, and food archivist who will be the first one to agree that she does not have an “inside voice” As a food writer and cookbook author, she’s been using "food stories" to help Holocaust survivors, and writing books with a “charitable flavor.” She gets around, and you may have even seen her mesmerizing a crowd at a book reading, or even lighting up your TV on QVC.  June joins chef and author Rozanne Gold in the MouthMedia Network studio.

In this episode:

• Why June says she doesn’t  have an inside voice and how it connects too life in culinary world
• June’s Book “Recipes Remembered “ about recipes during the holocaust, and how it came to be
• How mine’s voice symbolizes one’s essence
• Why June’s email address  has to do with motherhood
• “Let’s Do Good”
• Why, when you want to write a cookbook, finding your passion is the first thing
• June’s “guardian angel”
• Starting at a happy place, talking about family instead of the war
• The steps to make a cookbook and why you need a literary agent
• June’s second book as more of a photography book
• Why the next recipe book wasn’t as heartfelt
• Writing about a global history of yogurt - and how June started her book without her heart in it, over time it has become personal, and loving how foods connect people
• Clean labeling and transparency, local sourcing
• Connection  - find what makes you happy
• Connecting a project with your own personal history can help it resonate with many people
• Recipes and their evolution, and what they tell about the evolution of women
• The way to make matzo balls
• Leaving out one ingredient when passing along family recipes to protect them
• Guilty pleasures - fried chicken, and Duck à l'orange, a bag of red licorice
• Matzo Meatcakes - a legacy recipe
• Eat well, do good