Jody Eddy is a graduate of the Institute of Culinary Education in Manhattan and former Executive Editor of Art Culinaire Magazine. Prior to her three year tenure at Art Culinaire she cooked at restaurants in America and Europe including Jean Georges, Tabla and The Fat Duck in Bray, England. She is the author of Restaurant Staff Meals: The Food That Fuels the World's Best Kitchens to be published in the fall of 2012. She is a member of the New York Women's Culinary Alliance and Les Dames d'Escoffier and author of the website www.jodyeddy.com. Jody is a contributor to several outlets including Culinary Trends Magazine, Foodista and Food Republic and teaches cooking classes at various schools around the country including Kitchen Window in Minneapolis and Astor Center and Ger-Nis Culinary & Herb Center in New York City. She is currently writing a cookbook with the Icelandic chef Gunnar Karl Gislason, one of Iceland's most celebrated practitioners of New Nordic Cuisine.