Chef Jody Adams shows off her butcher skills when she makes a braised stuff breast of veal.
Blending her true Mediterranean regional cuisine with her own New England heritage, Jody Adams delivers a menu of fresh seasonal dishes to her devoted Boston following at her restaurant, Rialto.
She began cooking as a child and apprenticed with food writer/instructor Nancy Verde Barr while she attended college, but it wasn’t until after graduation that Jody realized she had a serious future with food.
Hired at Seasons restaurant in The Bostonian Hotel, Jody trained under renowned chef Lydia Shire and then went on to work for Gordon Hamersley in the ’80s.
The food media and culinary elite began to take notice of her remarkable signature dishes as the executive chef at Michela’s and later behind the scenes at her own restaurant.
Take a tour in the kitchen with Julia Child as she guides you through step-by-step cooking instructions for making foods that people crave and that home bakers want to create.
Subscribe: https://bit.ly/2CpZEK9
Blending her true Mediterranean regional cuisine with her own New England heritage, Jody Adams delivers a menu of fresh seasonal dishes to her devoted Boston following at her restaurant, Rialto.
She began cooking as a child and apprenticed with food writer/instructor Nancy Verde Barr while she attended college, but it wasn’t until after graduation that Jody realized she had a serious future with food.
Hired at Seasons restaurant in The Bostonian Hotel, Jody trained under renowned chef Lydia Shire and then went on to work for Gordon Hamersley in the ’80s.
The food media and culinary elite began to take notice of her remarkable signature dishes as the executive chef at Michela’s and later behind the scenes at her own restaurant.
Take a tour in the kitchen with Julia Child as she guides you through step-by-step cooking instructions for making foods that people crave and that home bakers want to create.
Subscribe: https://bit.ly/2CpZEK9
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