One Woman Kitchen

Phyllis Grant may not yet be a household name, but she will be. She is a pastry chef, a food writer, and the author of an acclaimed new book "Everything is Under Control - A Memoir with Recipes". It's not easy to promote a book in the middle of a pandemic, but this book satisfies every inch of our souls with it's authenticity and candor about cooking and motherhood, and with mouth-watering recipes anyone can make. Phyllis is a wildly popular presence on Instagram at @dashandbella, where you can see her cooking, philosophizing, and sharing personal stories from her gracious kitchen in Berkeley, CA. Phyllis joins author and chef Rozanne Gold to share her story, including how her rigorous training in modern dance led to a life in four-star kitchens, how motherhood became a major turning point in both wondrous and difficult ways, how Phylls' unique, poetic, and spare writing style has everyone talking, how her Jammy Tomato-Anchovy Sauce became a genius recipe, and why Ruth Reichl calls her recipes "completely irresistible."  

Ruth Reichl has been a game-changer in the world of food since the 1970's, when she was part of a cooks' collective in Berkeley, CA.  From there she created an almost legendary career as Food Editor of The LA Times, as Restaurant Critic of The NY Times, and as Editor in Chief of Gourmet Magazine. Ruth is a beloved author, memoirist, winner of several James Beard Awards, and everything about her approach to food has been unique and inspiring. She is a thought-leader and food advocate, but ultimately she is a storyteller who cares as deeply about the people who grow our food as the people who cook it. Ruth joins author and chef Rozanne Gold, in the first remote recording for "One Woman Kitchen", to share her inspiring and endearing story. Ruth shares how she first honed her skills as a chef at only 7 years old, about how writing a cookbook at age 21 was her way through the kitchen door, how fearlessness and happiness served as her most important strength, and how nothing mattered more to her than cooking dinner for her husband and son.  

Pastry chef, food writer, television personality, and cookbook author Klancy Miller has entered the culinary landscape with formidable skill and grace. She had no idea that the food world was where her passions would be realized. But, after college, Klancy went to Paris to the Le Cordon Bleu Cooking School where a whole new world opened in an almost magical way. Coming up you'll hear what it was like to cook, live, and study in France, what it means to work in a Michelin-starred restaurant as the only woman on the pastry line, how cool it is to cook for yourself and then to write a book about it ("Cooking Solo: The Fun of Cooking for Yourself"), and about a remarkable new project called "For the Culture", a glossy magazine featuring remarkable Black women in the world of food, wine and hospitality. Klancy shares her story with author and chef Rozanne Gold.  

In the time of the COVID-19 crisis, we are highlighting the extraordinary women in the food world who are running "essential businesses."  One such woman is Niki Russ Federman, co-owner of the legendary Russ & Daughters.  Although Niki has always shown her customers and employees extraordinary love and care, these efforts have been ramped up so many of her employees can no longer work.  Niki struggles every day to negotiate new challenges.  This year, Russ & Daughters will host their Sixth Annual Passover Seder live on Zoom on Thursday, April 9th, 2020 at 7:30 p.m.  The proceeds of the event (featuring Rabbi Andy Bachman, the Russ family, Elvis Costello, Diana Krall and more) will go directly to support Russ & Daughters employees.  Recommended donation is $20.  There will be hundreds of people from all over the country joining in.  We are re-broadcasting Niki's inspiring story to coincide with the upcoming holidays. (link to OWK)  For more info about the seder, to to: https://bit.ly/rdsederfundraiser or [email protected].  

Times have changed.  And that is also true for "One Woman Kitchen."  As we move from Rozanne's "studio kitchen" to her actual Brooklyn kitchen, we are taking this opportunity to re-publish an episode with Chef Nuhma Tuazon who is now on the "front lines" of feeding people. We am in awe of what she is doing and how she figured out how to cook and serve her clients while taking personal care of her employees and making sure everyone is safe and healthy.  It is no small task.  It is monumental.  Rozanne spoke to her this morning about what is means to be truly "essential" during this COVID-19 pandemic. This week's show begins with a personal intro from Rozanne.  We know you will enjoy listening to Nuhma's inspiring story for the first, or second!, time.  Please take good care. https://nuhmanyc.com 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. See omnystudio.com/listener for privacy information.

Claudia Fleming is one of the most beloved pastry chefs in America. She gained international acclaim as the pastry chef at the three-starred Gramercy Tavern along with Chef Tom Colicchio. Credited with blending sweet and with savory in her remarkable desserts with chocolate caramel tarts with sea salt among her most famous. Her book "The Last Course: The Desserts of The Gramercy Tavern" became a cult classic and was published to great fanfare. Claudia is also a winner of the coveted James Beard Outstanding Pastry Chef Award .  Reading Nancy Silverton's book changed her life, and how to make the perfect caramel. Claudia shares her story of going from ballerina to superstar pastry chef with author and chef Rozanne Gold.  

Florence Fabricant is without a doubt one of America's most important and prolific journalists. As a Food and Wine Writer for The New York Times for decades, she's considered an authority on all things food, including new products, trends, chefs, and restaurants. She is a powerhouse. Florence is also the author of 13 cookbooks, including her newest "The Lady's Village Improvement Society Cookbook". During the summers you can find her in East Hampton, where she conducts the popular program at Guild Hall called "Stirring the Pot"; she interviews the biggest names in the food world. Florence shares her journey with author and chef Rozanne Gold, who (despite knowing Florence for 40 years) did not know the stories in this interview. Funny, engaging, delightful.  

Theodora Stephan, affectionately known as Theo, is the creator and owner of one of California's most important olive oil producers, Global Gardens. Just celebrating her 22nd harvest, Theo is a grower and entrepreneur whose presence, both online and off, sources mighty as the olive trees she has planted - and there are thousands of them. Recently named the California Olive Oil Guru by the Los Angeles Times, Theo's farm stand in aptly named Los Olivos in Santa Barbara County is where she writes cookbooks, teaches and educates the public about best agricultural practices. Theo grew up in Ohio, spoke Greek, ate Spanakopita and decided she would one day move to California. And she did! Theo joins author and chef Rozanne Gold to share her journey, including what it takes to produce 2,000 gallons of olive oil each year; what it's like to fulfill a dream of having a farm stand in California after a successful urban advertising career in the Midwest; how it is possible to deep fry using olive oil if the oil is of great quality with a high smoking point; and, how a childhood taste test determined the rest of her life.   

Just four years ago, Rachel Simons and two friends co-founded Seed + Mill, specializing in artisanal halva, tahini, and other sesame treats in their Chelsea Market store in New York City.  Rachel shares an extraordinary story about turning a passion into a thriving women-owned, brick and mortar business and a successful online business too. It is the only company in the USA solely dedicated to sesame seeds and sesame seed products. Rachel shares her story with author and chef Rozanne Gold, including: what it's like to start a business in New York as a mom and as an immigrant; about Rachel’s perspective on the peaks and valleys of a startup business; how Rachel’s career as a lawyer, working in Tel Aviv, London and Hong Kong, led her to working in food in New York; what it's like to start a business from scratch as a mom, and an immigrant; and the powerful statement that makeup Maven Bobbi Brown made about the health benefits of tahini. Plus, an on-mic halva tasting!  

Cheryl Smith is the embodiment of soul food and Earth mother. She’s the owner and chef of one of Brooklyn's most beloved restaurants, Cheryl’s Global Soul, and she's a caterer, a singer, a photographer, and a TV personality on the Food Network. Cheryl's idea of soul food is as the ultimate comfort that touches your soul. There’s no cuisine that doesn’t have a soul food, and Cheryl has made sure New Yorkers and tourists alike get the real thing, the right way, with a touch of — well—soul. Cheryl shares her story with author and chef Rozanne Gold, including how Cheryl's success and fame started from peddling sandwiches around town; what it's like to be a woman, and a woman of color in the food industry, always having to prove yourself; how its OK to cook soul food from all over the world if you do your homework to keep it authentic; how she became an inadvertent Food Network TV star; and, the force of support from women who believe in Cheryl even more than she believed in herself.