Elena Goldblatt

Writer & Content Strategist

Location icon United States of America

Elena Goldblatt is a writer, chef and educator. In her spare time, she is an insatiable traveler searching for the best local foods and hangouts. Elena was born in Canada and moved to her mother’s native Rome, Italy, when she was 12 years old. She has spent her life back and forth between the United States, Canada and Italy. Elena graduated from Yale University with a degree in History in 2010 and earned an MBA from the Ecole Hotelière de Lausanne in Switzerland in 2017. She has co-authored two cookbooks and loves baking above all else. Elena now lives in the San Francisco Bay Area.

Italian Dressing

For Brunello Cucinelli, life is like one of his trademark sweaters: comfortable, relaxed, and superluxurious. The designer’s daughters show off the dolce vita at a dinner party in Umbria, a stone’s throw from the brand’s headquarters.

Conley & Silvers
Switzerland and Italy: Lakes and Mountains Soirée 2018

PASSWORD: Lakes2018 (case sensitive). Staying in carefully curated hotels, our locations are saturated with art, culture, history, stunning sights and culinary delights. Our knowledgeable hosts provide attention to detail, expert insight into culture and history, and enjoy telling great stories around the dinner table. Finally, the most precious component remains our guests--curious, open-minded, fit and fun-loving. Our Soirées are first announced by private invitation and can sell out...

Alain Ducasse: A chef and entrepreneur for all seasons

If we are what we eat, then for world-renowned chef, entrepreneur and author, Alain Ducasse, the very definition of what we are starts with respect. Ducasse spoke recently to students at Ecole hôteliere de Lausanne (EHL) about his new book 'Manger Est

Gerard Inzerillo: Guests in the internet age can see everything

The EMBA class of Ecole hôtelière de Lausanne (EHL) had the opportunity to meet with Gerard J. Inzerillo, CEO of Forbes Travel Guide and a lifestyle visionary, during a roundtable discussion on January 30. Gregarious, charismatic and with an infectious

The Little Bookroom
Verdure - Recipes from the American Academy in Rome

Organized seasonally, Verdure is a simple and delicious blueprint for home cooks who want to incorporate more vegetables into daily meals. A collection of Italian contorni, or side dishes, many easily stand on their own as a main course for brunch, lunch, or dinner. They also may be served together as a mixed antipasto or to accompany drinks—the recipes in Verdure offer endless possibilities, festive enough for any party, easy enough for every day. Based on a Mediterranean diet, the dishes...

The Little Bookroom
Pasta - Recipes from the American Academy in Rome

Pasta is a behind-the-scenes tutorial into the way that pastas and sauces are made in the renowned kitchen of the American Academy in Rome. As the author, Chef Christopher Boswell, explains: In this book, recipes and sections function like building blocks. The fundamental techniques of one type of pasta or sauce will give you the tools to approach the next one…the book reflects the way we teach the interns. They start by making simple pasta dishes and progressively acquire the skills to make...

5 Ways to Add Flavor to Any Vegetable Dish

Today, Christopher Boswell, chef at the Rome Sustainable Food Project and author of Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, schools us on five Italian ways to add flavor to any vegetable dish.

The Crown Publishing Group
Vegan Before Six

With his 2013 instant #1 bestseller VB6, New York Times columnist Mark Bittman popularized his easy-to-follow diet plan that helps you to live better, lose weight, and get healthy by eating strictly vegan meals before 6:00 p.m. and enjoying a wide array of foods for dinner.

Modern Farmer
Global Guide to Local Food: American Academy in Rome - Modern Farmer

Today, the teaching kitchen at the prestigious community of artists and scholars is a tribute to seasonal Italian cooking. Every day, the kitchen-headed by chef Chris Boswell, with four rotating interns-provides sustainable meals for the academy's community. (Time to make some friends at the academy, as it's not open to the general public.)

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