How This Food Extraordinaire Became a Best-Selling Author

Welcome to Second Life, a podcast spotlighting successful women who’ve made major career changes—and fearlessly mastered the pivot. Hosted by Hillary Kerr, co-founder and chief content officer at Who What Wear, each episode will give you a direct line to women who are game changers in their fields. Subscribe to Second Life on iTunes, and stay tuned.

If you are familiar with the food industry, then chances are you know the renowned cook, writer, and author Alison Roman. Roman is not only a New York Times best-selling author for her cookbooks, Nothing Fancy and Dining In, but she is also a columnist and contributor to both The New York Times and Bon Appétit. Roman has also gained a loyal foodie following on social media through a slew of internet-famous recipes and coining catchy hashtags in their honor, like #TheStew or #TheCookies. What makes Roman’s recipes unique? They’re deemed unfussy and highly cookable, and they challenge you to use a wide range of ingredients.

Before Roman became the modern go-to in home-cooking recipes, she worked behind the scenes. Having begun her career as a pastry chef in Los Angeles and San Francisco, Roman went on to help Christina Tosi launch the beloved Milk Bar bakery business. Throughout her career as a chef, Roman began experimenting with various recipes that ultimately catapulted her into her new life.

Head to iTunes to subscribe to Second Life, and listen to this brand-new episode to hear all about how Roman used her past knowledge and skills to become a best-selling cookbook author and writer. And keep scrolling to shop the infamous cookbooks.

Up next, find out how supermodel Karolína Kurková became your new go-to wellness guru. 

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