Ann Ogden Gaffney is a powerhouse when it comes to nutrition and cancer. In addition to her James Beard nominated book, Cook For Your Life, and cooking classes in New York, she created a joint program with Columbia University exploring food, cancer, health and wellness in the Hispanic community.
Ann’s legacy of Cook for Your Life is now run under the auspices of Fred Hutchinson in Seattle, where her work continues.
She has survived both kidney and triple negative breast cancer. The experiences radically changed her life. Professionally she went from a global lifestyle in fashion, to the kitchen where she became a James Beard nominated author and chef.
How does one move from fashion to food?
It all started with
a Parisian stay that was supposed to last 12 months that lasted 12 years.
Ann Ogden Gaffney on Bump In The Road
“I learned my trade in Paris.
I also learned about food and eating.”
[“498”]
The daily rhythm of celebrating the food of the season, the creativity of using what was at hand, and the tie to the rhythm of the earth became part of her life. When cancer came (twice), this knowledge became invaluable.
Ann is at home in high fashion and in haute cuisine. Her book brings a healthy and approachable path to nourishing one’s body during and after cancer treatment.
More From Ann Ogden Gaffney
Ann is also one of the Guides for CancerRoadTrip. But with travel on hold due to Covid-19, so is our chance to travel with Ann. In lieu of travel, here are some videos with this incredible chef, fashion designer and cancer survivor.
Meet Ann Ogden Gaffney
Ann talks about how cancer became a liberating experience.
Ann’s second cancer diagnosis caused her to dig deep and reassess things, leading to new perspectives on work and life.
In changing careers, Ann re-crafted an entirely new life for herself.
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