Joyce Goldstein (born July 17, 1935) is an American chef and two-time

James Beard Foundation Award The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awar ...

winner. She ran the influential

San Francisco San Francisco, officially the City and County of San Francisco, is a commercial, Financial District, San Francisco, financial, and Culture of San Francisco, cultural center of Northern California. With a population of 827,526 residents as of ...

-based restaurant Square One between 1984 and 1996.

Career

Joyce Goldstein worked as

executive chef A chef de cuisine (, French language, French for ''head of kitchen'') or head chef is a chef that Supervisor, leads a kitchen and its cooks. A chef patron (feminine form ''chef patronne'') (French for ''boss chef'') or executive chef is a chef ...

at the cafe within

Chez Panisse Chez Panisse is a Berkeley, California, restaurant, known as one of the originators of California cuisine and the farm-to-table movement, opened and owned by Alice Waters. The restaurant emphasizes ingredients rather than technique and has de ...

for three years. She was the founder of the first international cooking school in

, California Street Cooking School. As well as working as a chef, she taught kitchen design at the

University of California The University of California (UC) is a public university, public Land-grant university, land-grant research university, research university system in the U.S. state of California. Headquartered in Oakland, California, Oakland, the system is co ...

. Her first cookbook, ''The Mediterranean Kitchen'', was published in 1989. She has since written cookbooks on Mediterranean and

Jewish cuisine Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions cen ...

s. Goldstein ran her restaurant Square One in San Francisco between 1984 and 1996. While there, she had a daily changing menu of

Mediterranean cuisine Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), ...

and had an influence on the restaurant scene in the city. To celebrate Goldstein's 80th birthday in 2015, the team from Square One reformed for a single night's service. Goldstein is also the author of ''Inside the California Food Revolution: Thirty Years That Changed Our Culinary Consciousness'' that details the emergence of California chefs, wine, produce, restaurant design, and dining experiences that set the stage for today's food culture.

Awards

Goldstein was added to the

s Who's Who of Food & Beverage in America in 1985. She was then nominated for specific awards on several more occasions, winning twice: first in 1993 in the General book category for ''Back to Square One: Old World Food in a New World Kitchen'', and then again the following year for Best Chef California.

References

External links

* Square one was located at 190 Pacific Ave, San Francisco, CA 94111 {{DEFAULTSORT:Goldstein, Joyce Living people American women chefs James Beard Foundation Award winners 1935 births University of California faculty Businesspeople from San Francisco American women academics 21st-century American Jews 21st-century American women Chefs from San Francisco Chefs from Berkeley, California