#134: Jody Eddy – Michelin Kitchens, Monks & The Cookbook Playbook: What Top Chefs Taught Me About Rituals & Success; NonFiction Proposal & Food Writing

Foodwriter and Chef Jody Eddy on what goes on in Michelin-star kitchens, monastic culinary traditions, and the rigorous world of food writing. From working 17-hour shifts in elite restaurants to uncovering the rituals of monks and chefs alike, she reveals the hidden ingredients of storytelling, discipline, and turning culinary ideas into bestselling books.
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ABOUT JODY EDDY
Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. She has written for Food & Wine, Travel + Leisure, and The Wall Street Journal and has authored several acclaimed cookbooks, including Come In, We’re Closed, North: The New Nordic Cuisine of Iceland, and Chaat. Jody Eddy is a writer, editor, and cookbook author whose work explores the intersection of food, culture, and storytelling. Her latest book isElysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces (wwnorton.com/books/9780393651737).
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RESOURCES & LINKS
• 📑 Interview Transcript (Unedited) (docs.google.com/document/d/1YDQTXTY6-HaxHAQlFu…)
• Come In, We’re Closed by Jody Eddy & Chirstine Carroll (tinyurl.com/bdebvbk7)
• North:The New Nordic Cuisine of Iceland by Gunnar Karl Gíslason and Jody Eddy (tinyurl.com/3p22k87y)
• Chaat: Recipes from the Kitchens, Markets, and Railways of India (tinyurl.com/3v5s4sn8)
• IACP - International Association of Culinary Professionals (iacp.com)
• Elysian Kitchens by Jody Eddy (wwnorton.com/books/9780393651737)
• Oxford Food Symposium (oxfordsymposium.org.uk/next-symposium)
• What’s Good Here - Jody’s Substack (jodyeddy.substack.com)
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