HarperCollins Speakers Bureau
HARPERCOLLINS SPEAKERS BUREAU
THE PREMIER LECTURE AGENCY FOR AUTHORS

Daniel Holzman

Acclaimed Chef, Author, Restauranteur & Food Educator

SPEAKING TOPICS

  • The 10 Burning Questions in Food
  • Food Education
  • Small Business Entrepreneurship: Opening, Operating and Expanding
  • From Restaurant Design to Construction: Commercial and Residential
  • Entering the CPG World: Transitioning from Small Batch Concept to Manufacturing
  • Successful Team Management: Selection, Training and Accountability
  • Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts
  • An Evening with Daniel Holzman

TRAVELS FROM

California
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Daniel Holzman started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for 4 years until, at the suggestion of chef Eric Ripert, he attended the Culinary Institute of America with a full scholarship from the James Beard Foundation. He is the chef and restauranteur behind New York City’s The Meatball Shop and Danny Boy’s Famous Original Pizza in Los Angeles. Holzman is the co-author of The Meatball Shop Cookbook and he returns with his new book, Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts (Harper Wave), co-written with Matt Rodbard.

When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. In their book Food IQ, Rodbard and Holzman provide an informative, entertaining and essential guide to taking your kitchen smarts to a higher level, sharing their passion and deep curiosity for the food world with everyone from novices to the most-adventurous culinarians. Looking at food as a cultural currency, and not just as to cook, together Rodbard and Holzman reclaim the word Foodie in a meaningful way.

Holzman brings together his vast knowledge of the food industry along with his personal experiences to deliver interactive and engaging presentations as well as cooking demonstrations.

Holzman has appeared frequently in the media, including Good Morning America, the Today show, and The Tonight Show with Jay Leno, and has been featured in an array of publications such as the New York Times, Food & Wine, Saveur, People, Food Network Magazine, and GQ. He currently lives in Los Angeles.

Praise for Food IQ:

"Food IQ is a book for how we eat right now, filled with good advice, great recipes, and information that will fascinate even the most experienced cook. And I can't think of a better gift for someone who's new to the kitchen."
-- Ruth Reichl, author of My Kitchen Year

“I’ve known Daniel since he was seventeen and from literally ‘hello’ he was a million questions, with a million answers, running a million miles an hour. When I later met Matt, he was the exact same way. So when I heard that these two had come together to answer one hundred questions in the most thorough and explorative way, it made perfect sense. I can’t wait to learn from them both, and I bet there’s already a thousand more questions they are trying to figure out together right now.”
-- Roy Choi, chef and TV host

"Consider this book required reading. Packed with fresh food facts, expertly articulated research, and delicious, unique recipes (not to mention lots of witty banter!), Food IQ is the ultimate resource for the modern home cook. Matt and Daniel’s beautiful work won’t just sit on my shelf, it will be hauled endlessly between my bedside table and ingredient-laden kitchen counter for years to come."
-- Gail Simmons, food expert, TV host, and author of Bringing It Home: Favorite Recipe from a Life of Adventurous Eating

Food IQ has everything you've always wanted to know about food, but was afraid to ask. From deep dives into fancy salts and olive oils to the crispiest strategy for cooking boneless chicken breasts, Matt and Daniel answer the hows and whys of cooking, and provide plenty of recipes, to give home cooks the savoir-faire to take their kitchen skills to the next level…and beyond!”
-- David Lebovitz, author of Drinking French and My Paris Kitchen

“A modern manifestation of what Harold McGee would have written if he were also a chef. The format and questions are so fun and engaging, yet the solid science and relatable explanations help people think through the ‘how’ and ‘why’ of creating delicious dishes practically. It’s so darn dope.”
-- Thérèse Nelson, chef and founder of Black Culinary History