chef-name: Jody Adams

Jody Adams’ passion for food began at her family’s dinner table in New England, but it was not until she was a student at Brown University in Providence, Rhode Island, that her interest took a professional turn. A part time job with food writer, Nancy Verde Barr, made her realize that she was much happier in Barr’s kitchen than she was in Brown’s anthropology class. After graduating with a degree in anthropology, Chef Adams launched her career in 1983, working as a line cook at Seasons Restaurant in Boston, under Great Chef Lydia Shire. In 1986, she helped open Great Chef Gordon Hamersley’s Bistro as sous chef.