This week, we would like to introduce you to our Executive Chef at our Greenwich location, Jodi Bernhard. Chef Jodi spent 10 years on Wall Street before making the decision to attend the Cambridge School of Culinary Arts and become a chef. Prior to Barcelona, Jodi ran the kitchen at The Inn at Little Washington and the Bedford Village Inn in New Hampshire before opening a restaurant, Apocrypha in MA. Jodi’s philosophy is taking ingredients and bringing forth their best characteristics and source locally whenever possible.
How old were you when you started cooking?
At 10 years old, I started helping my Mom make dinner for the family. By the time I was 13, I was confidently preparing meals without assistance.
Wall Street to Culinary School?
During this time, the Food Network was gaining popularity. On the weekends, I would watch the shows and it brought me back to my roots cooking for my family. I wanted to take my interest in food to a new level so I decided to enroll in culinary school.
Any kitchen tools you cannot live without?
How would you describe your cooking style in three words?
Seasonal, simple and classic.
If you were given a challenge on “Top Chef” to cook a pre-race dinner for a cross country team of teenage boys and girls, what would you serve?
How funny! I actually did have to cook for a group of Boston Marathon runners and I prepared my homemade gnocchi, spaghetti, bread and salad. The more carbs for these guys, the better!
If you were not a chef, what you would be doing?
I love being a chef but if I could, I would travel the world.