Jody Eddy's guest appearances

Jody Eddy

THE FOOD SEEN

All in the Industry ®️

Call and Commission

Ali Bouzari

Justin Smillie

Jono Pandolfi

Melissa Clark

Jeff Gordinier

Patrick Janelle

Andrew Friedman

Sara Moulton

Jim Lahey

Danny Meyer

King Phojanakong

Gail Simmons

Jen Pelka

Olivia Young

Camilla Marcus

OwlTail

On today's episode of "All in the Industry", host Shari Bayer is joined by Jody Eddy, a cookbook author, journalist, food conference and culinary tour organizer, consultant, recipe developer and chef. Jody is a graduate of the University of Minnesota and The Institute of Culinary Education in Manhattan. She’s cooked at Jean Georges and Tabla in NYC, and The Fat Duck in England. She was the Executive Editor of Art Culinaire Magazine for three years where she profiled dozens of F&amp;B leaders, including Ferran Adrià, Alain Ducasse, Joel Robuchon, Thomas Keller, Charlie Trotter and José Andrés. She’s written several cookbooks, including “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants” which was nominated for a James Beard Award; North: The New Nordic Cuisine of Iceland; Cuba! Recipes and Stories From The Cuban Kitchen; and The Hygge Life: Embracing The Nordic Art of Coziness. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at Iceland's geothermal tomato greenhouse, Fridheimar. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

On today's episode of "All in the Industry", host Shari Bayer is joined by Jody Eddy, a cookbook author, journalist, food conference and culinary tour organizer, consultant, recipe developer and chef. Jody is a graduate of the University of Minnesota and The Institute of Culinary Education in Manhattan. She’s cooked at Jean Georges and Tabla in NYC, and The Fat Duck in England. She was the Executive Editor of Art Culinaire Magazine for three years where she profiled dozens of F&amp;B leaders, including Ferran Adrià, Alain Ducasse, Joel Robuchon, Thomas Keller, Charlie Trotter and José Andrés. She’s written several cookbooks, including “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants” which was nominated for a James Beard Award; North: The New Nordic Cuisine of Iceland; Cuba! Recipes and Stories From The Cuban Kitchen; and The Hygge Life: Embracing The Nordic Art of Coziness. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at Iceland's geothermal tomato greenhouse, Fridheimar. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by <a href="https://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Episode 177: Jody Eddy

A keynote speech about women in ministry by Jody Eddy.

Call & Commission: Morning Session 1 – Jody Eddy

On today’s episode of The Food Seen, Jody Eddy traverses the earth for her new book, “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants”, including insight and recipes from restaurants like Ad Hoc, Mugaritz, The Fat Duck, McCrady’s, and Michel et Sebastian Bras. And oh yes, there’s fried chicken! From her wild (rice) upbringing in Minnesota, to her exploration of New Nordic Cuisine in Iceland, and now accustoming herself with foods of Senegal, where will Jody’s nomadic taste buds take her next? This program was sponsored by Hearst Ranch.  “The more chefs that I talk to – the more conversations I have that lead back to culinary history. Anything that’s topical these days of course is rooted in history – and I love that connection we have to the past.” –cookbook author Jody Eddy on The Food Seen

On today’s episode of The Food Seen, Jody Eddy traverses the earth for her new book, “Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants”, including insight and recipes from restaurants like Ad Hoc, Mugaritz, The Fat Duck, McCrady’s, and Michel et Sebastian Bras. And oh yes, there’s fried chicken! From her wild (rice) upbringing in Minnesota, to her exploration of New Nordic Cuisine in Iceland, and now accustoming herself with foods of Senegal, where will Jody’s nomadic taste buds take her next? This program was sponsored by <a href="http://www.HearstRanch.com" rel="nofollow" target="_blank">Hearst Ranch</a>. <h2>“The more chefs that I talk to – the more conversations I have that lead back to culinary history. Anything that’s topical these days of course is rooted in history – and I love that connection we have to the past.”</h2> –cookbook author Jody Eddy on The Food Seen

Episode 116: Jody Eddy