Chef Jody Adams shows off her butcher skills when she makes a braised stuff breast of veal.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />Subscribe: https://bit.ly/2CpZEK9
