A self-proclaimed food-pusher, Molly Adams has been cooking for loved ones for as long as she can remember. She is a classically-trained chef with a background in catering, private cheffing and food media. Her experience includes recipe development, recipe testing and food writing. At present, her daily to-do list consists of cooking for her two hungry growing boys, and basically anyone else who will let her feed them.
Best piece of cooking advice: “If you're afraid of butter, use cream”. - Julia Child
What's the one kitchen tool you can't live without? My fish spatula! I have had the same one since I started culinary school almost two decades ago. It's my go-to tool for so many things in the kitchen, eggs, cookies, searing meat, grilled cheese; you name it, I use this spatula for everything!
Experience
Molly Adams started her career in food at the Institute of Culinary Education. Following an internship in the Good Housekeeping Test Kitchen, she worked briefly at Food & Wine Magazine before transitioning into the world of Private Cheffing in Manhattan. After 7 years cooking for private clients Molly returned to food media to work at Feedfeed where she served as the Senior Food Editor for about 6 years, ultimately serving as the Digital Food Director. After the birth of her second son Molly joined the freelance field full time where she enjoys writing about food in all capacities, developing and testing recipes, and working on several best-selling cookbooks.
Education
BS in Psychology from Wesleyan University , Culinary Arts - Institute of Culinary Education
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