All Possibilities With Julie Chan

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