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American History

 

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November 15, 2007

 

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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 became known for her carefully researched regional menus that combined New Jody Adams' passion for food began at her family's dinner table...
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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 souffles, 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...
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