Jody Eddy is an honors graduate from The Institute of Culinary Education in Manhattan. She is the former Executive Editor of Art Culinaire, a premier restaurant-focused publication highly regarded by culinary professionals. In addition to writing the editorial and recipe content during her three-year tenure at the publication, Jody profiled dozens of chefs and culinary luminaries during her time at Art Culinaire, including Ferran Adrià, Alain Ducasse, Nathan Myhrvold, Thomas Keller, Fergus Henderson, Sean Brock, José Andrés, Wolfgang Puck, Ted Turner, and Alice Waters.
Her first cookbook, Come In We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants, was published by Running Press in September 2012 and was nominated for a James Beard award. The cookbook profiles the staff meals of 25 of the world’s best restaurants, including Michel Bras, The Fat Duck, Martin Picard’s Au Pied de Cochon, The Slanted Door, wd-50, Craigie on Main, Arzak, McCrady’s, Mugaritz, St. John, and Dill. Ferran Adrià penned the book’s foreword.
Her second cookbook, North: The New Nordic Cuisine of Iceland, exploring the traditional food producers of Iceland, was published by Ten Speed Press in September 2014 and won the IACP award for Judge’s Choice in 2015. Noma’s René Redzepi wrote the foreword for North.
Prior to assuming her position with Art Culinaire, Jody worked as a cook in restaurants around the globe, including Jean-Georges and Tabla in Manhattan, and Heston Blumenthal’s The Fat Duck in England.
She is the author of the food blog www.jodyeddy.com and a freelance food writer for publications such as The Wall Street Journal, Food & Wine, Travel + Leisure, Saveur, Vice Munchies, Food Arts, Food Republic, Plate Magazine, and The Local Palate. She is also a member of several culinary organizations, including The New York Chapter of Les Dames d’Escoffier and IACP, and she served on the Board of Directors of the NYWCA.
She teaches culinary courses around the country, including at the Bowery Culinary Center and Astor Center in New York, The Institute of Culinary Education in Manhattan, and Kitchen Window in Minneapolis. As a devoted student of culinary history, tradition, and evolution, she has presented or moderated at the Oxford Symposium on Food & Cookery, the IACP national conferences, the Culinary Institute of America, and the Google headquarters for their author series.
Jody is a consultant and recipe developer for major food brands and she also leads culinary tours. Her recent trip to Iceland was profiled by such media outlets as the New York Times and CNN.
She is currently writing a cookbook profiling the traditional food producers of the west coast of Ireland, a cookbook celebrating Cuban cuisine, a cookbook profiling the culinary traditions of monasteries around the world, and a cookbook with the Chicago-based chef Chris Pandel of Balena and The Bristol.
Most importantly, Jody is a native Midwesterner, direct from a Minnesota childhood spent ice fishing, hunting, and butchering deer with her grandfather in the winter and beekeeping, making charcuterie, and putting up with her grandmother in the summer. Her grandparents were both farmers from German immigrant parents, and even though both families had to sell their farms at auction during the Depression, they always kept a few acres reserved for what they referred to as “the garden out back,” which to any modern chef would be a dream farm. There was always something that needed to be planted in the spring or harvested in the fall, always fish to clean in the summer from the lake that lapped at the edge of their summer home, one of the oldest log cabins in the state. In the winter it was tree tapping, cheese and kraut making, and bread-baking time. The Roots conference with its heartland location and Midwestern authenticity is an important conference for Jody because it’s the one that brought her home.