LET’S TALK ABOUT FOOD: EPISODE 8
“My blood started to boil. So, I went into the office and picked up the phone. I called my good friend Gordon Hamersely, and I said, Gordon, did you get your picture taken for this article?
Yes.
What about Todd English? Oh, for sure. He got his picture taken. So I hung up the phone and went back out and I said to the photographer, I think you want to take a picture of me and I took a deep breath, and stood with my arms, crossed with a pose that suggested that I definitely was in charge. And that was the picture they chose to put at the top of the fold of the food section in the New York Times.”
Chef Jody Adams is one of a very few chefs in town whose first name alone makes her instantly recognizable. Like Cher. Or Barack. Jody is a rock-star chef-owner with more than 30 years of success. She’s earned every national accolade including numerous James Beards, Food & Wine, Top Chef awards.
Jody Adams is a formidable leader—a major force in the food world—championing female chefs, feeding the hungry, and taking a leadership role in getting the embattled restaurant industry government help during the COVID crisis. I asked Jody Adams, how a young woman from a gentle New England background, became a nationally acclaimed chef.
For more information about Jody Adams, visit www.porto-boston.com and for more information about Massachusetts Restaurants United, visit https://www.marestaurantsunited.com.
