Chef Adrianne Calvo's journey to becoming an influential chef began accidentally when she was placed in a culinary class in high school. Inspired by a cooking demo from Johnson & Wales, she pivoted towards a culinary career, entering competitions to fund her education. Winning accolades propelled her to write her first cookbook, Maximum Flavor. A significant breakthrough came when she appeared on The Montel Williams Show, where her cooking transformed Williams' long-held dislike for scallops. This exposure helped her launch her first restaurant at just 22 years old despite initial nervousness.
I was incorrectly placed in a culinary arts class in high school. Total accident. But when Johnson & Wales came in to do a demo, I felt like they were speaking directly to me. That was my lightning strike.
I didn't even want to do it at first. But then I was like, no, I am going to do this.
For 45 years I've hated scallops. This girl made me love them.
I had a full-on meltdown. But the only way out was through.
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