Capital
Jody Adams' passion for food began at her family's dinner table. Her mother relied on traditional New England staples during the holidays, such as standing rib roast with Yorkshire pudding at Christmas and baked salmon with peas on the Fourth of July. But, for other special celebrations her mother would make soufflés, curries, gnocchi
Jody inherited her mother's fondness for cooking, but it wasn't until she
went to Brown University that her interest in food took a professional turn. "I had a part-time job with Nancy Verde Barr, a professional food writer and teacher. After a while, she learned It was much better in thekitchen learning French and Italian cooking techniques than It was in academic class
Jody's culinary career in Boston began in 1983 at Seasons restaurant under Chef Lydia Shire. Three years later, at Hamersley's Bistro, she became Gordon Hamersley's sous chef. She moved to Michela's in 1990, and was executive chef there until 1994. While at Michela's, Jody......
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Approximate Word Count: 517
Approximate Pages: 3 (250 words per double-spaced page)
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