Jody Eddy is a graduate of the Institute of Culinary Education and has cooked at Jean Georges, Tabla and The Fat Duck. She was the executive editor of Art Culinaire magazine and is a James Beard nominated and IACP award winning cookbook author. She is currently producing a television show for a major network and is working on books for W.W. Norton and Clarkson Potter. She has written for Saveur, The Wall Street Journal, Food & Wine, among others.