About Me

I’m a Minnesota native who grew up fishing, gardening, and hunting with my grandfather and learning from my grandmother how to cook the walleye we gathered from our lake, transform our garden’s vegetables into pickles, fruit into preserves, and our deer and pheasants into charcuterie. I moved to Seattle after graduating from college where foraging, baking, brewing, and cheese making left an indelible mark.

When I moved to New York, the city ignited in me the courage I needed to change careers and pursue what I always knew I wanted to be: a professionally trained cook. I graduated with honors from The Institute of Culinary Education in Manhattan and cooked at Jean Georges and Tabla in New York and Heston Blumenthal’s The Fat Duck in Bray, England.

After working in restaurant kitchens, I finally found a way to put my English degree to good use by serving as the Executive Editor of Art Culinaire Magazine. At the publication, I was responsible for every aspect of production. Chief among my duties were selecting the topics, chefs and culinary personalities to feature, writing all editorial content, supervising photo shoots, and testing and editing all recipes. The dozens of subjects I profiled during my tenure included: Ferran Adriá, Fergus Henderson, Alberto Alessi, Sean Brock, Alain Ducasse, Claude Bosi, Thomas Keller, Tony Maws, Julie Packard, Alex Guarnaschelli, Nathan Myhrvold, and Ted Turner.

Eventually, I decided it was time to pursue the two things I always dreamed of doing: cookbook and freelance writing. Initially it was nerve wracking to strike out on my own… but this anxiety didn’t last long. I am gratified by the freedom my job affords, the inspiring people I am privileged to meet, and the extraordinary places I am able to visit. Every new destination, passionate person, and enriching adventure reinforces for me food’s ability to connect us, no matter how different we might initially think we are from each other. There is no easier way to open a door to a new friendship, understand a new place, or ignite a fresh dream than to share a meal together.

I have written about my experiences for several print and online publications including Travel+LeisureSaveur, Food & Wine MagazineThe Wall Street JournalFood ArtsCARA MagazinePlate MagazineCulinary TrendsThe Local PalateZester DailyFood Republic and Roads and Kingdoms.

My most recent cookbooks include a a profile of Cuba for Ten Speed Press, which will be published in October, 2016 and a cookbook profiling the traditional food producers of Ireland’s Wild Atlantic Way for Gill & Macmillan which was published in March, 2016.

I am the author of North: The New Nordic Cuisine of Iceland profiling the traditional food producers of Iceland through the lens of chef Gunnar Karl Gislason’s contemporary Nordic Cuisine.

The book won the 2015 IACP Judge’s Choice Award and features a foreword by Rene Redzepi and was published by Ten Speed Press in 2014.

I am also the author of  the James Beard nominated  Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants which was published by Running Press in October 2012. A few of the featured restaurants include St. JohnThe Fat DuckMugaritzAd HocArzakMichel Bras , Au Pied de CochonMcCrady’sThe Slanted Door, and wd-50. The cookbook includes a foreword by chef Ferran Adria and was featured in the holiday gift guides of The New York Times and Associated Press in addition to several print and online publications including The Guardian, The London Times, Vogue, Food Network Magazine, Salon, Every Day with Rachael Ray’s, and The Washington Post.

I am currently writing cookbooks with chef Semsa Denizsel of Kantin in IstanbulChris Pandel in Chicago, and Maneet Chauhan of Chauhan Ale & Masala House in Nashville.

I am involved in all aspects of cookbook development including field research, writing content, photo shoot supervision, and writing and testing recipes. In between writing, I’ve been a moderator at the CIA’s World of Flavors conference and presented at the Google Author Series and the IACP national conference

Selected radio  appearances include America’s Test KitchenAll Things Considered, Heritage Radio Network’s The Food Seen, and Dining Around.

I’ve instructed at culinary schools around the country including Astor Center, The Culinary Institute of America, Bowery Culinary Center, Ger-Nis, and Kitchen Window.

I have organized The Roots Conference since its inception four years ago and am the Founder & Executive Director of the upcoming Jugalbandi Conference, which will take place in New Delhi, India in March, 2017.

I host culinary tours of Iceland. My most recent trip was featured on CNN and Departures Magazine and was cited by NPR  radio host Evan Kleiman as her dream culinary vacation

I‘m a member of the New York chapter of Les Dames d’Escoffier and served on The Board of Directors for the New York Women’s Culinary Alliance.  I live in Chicago where I enjoy running, gardening, and planning tomorrow’s next culinary adventure.

Please feel free to reach out to me for more information about cookbook collaborations, proposal development, recipe testing, ghost writing, freelance editing, or consulting work.

I can be reached at jodyeddy@gmail.com.

I can also be found on FacebookInstagramLinkedIn, and Twitter.

Thank you so much for visiting my site. Wishing you joy and enrichment at your own table and the abiding inspiration that only the culinary world affords!


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