{"id":1495,"date":"2025-04-09T15:02:24","date_gmt":"2025-04-09T19:02:24","guid":{"rendered":"https:\/\/www.bu.edu\/foodstudies\/?page_id=1495"},"modified":"2025-05-13T15:50:44","modified_gmt":"2025-05-13T19:50:44","slug":"part-time","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/foodstudies\/about\/faculty-and-staff\/part-time\/","title":{"rendered":"Part-Time Faculty"},"content":{"rendered":"

Jody Adams<\/strong>
\nCore Chef, Professional Culinary Arts Program<\/p>\n

View faculty profile<\/p>

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Chef Jody Adams prioritizes working with people, food, and building community, which has driven her long career as a chef, restaurateur, and philanthropist. As a partner in A Street Hospitality, she co-owns several Boston restaurants, including TRADE, Porto, and Saloniki, and is currently developing La Padrona for the new Raffles Hotel. A Brown University anthropology graduate, she shifted to cooking after encouragement from Julia Child and Sara Moulton, gaining experience at Seasons, Hamersley\u2019s Bistro, and Michela\u2019s before leading Rialto for 22 years, earning the James Beard Foundation Best Chef: Northeast Award. Jody closed Rialto in 2016. Deeply committed to philanthropy, Jody supports causes related to food security, public health, and restaurant workers, as well as fundraising for organizations like Share Our Strength and Partners in Health. She co-founded Massachusetts Restaurants United during the COVID-19 pandemic to advocate for the industry. In 2018, she was inducted into the James Beard Foundation\u2019s Who\u2019s Who of Food and Beverage in America. Married to writer-photographer Ken Rivard, she co-authored In the Hands of a Chef<\/em> and has two children, Oliver and Roxanne.<\/p>\n

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Alana Buckbee<\/strong>
\nLecturer, Gastronomy
\nEmail: abuckbee@bu.edu<\/a><\/p>\n

View faculty profile<\/p>

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Alana Buckbee is a marketing and branding leader with a passion for hospitality. From Ina Garten\u2019s cookbooks to Sweetgreen\u2019s loyalty campaigns, Buckbee develops cohesive, comprehensive, and consumer-centric strategies. She earned her MBA from MIT with a focus on restaurant organizational structures. Her consulting experience includes building the digital communications approach for a chocolate factory\/hotel concept from the team at El Celler de Can Roca. Most recently, she introduced the world to the CPG snacks of the future at Chew Innovation lab. Buckbee is currently leading the strategy and marketing efforts at the boutique consultancy MK Global Hospitality Group.<\/p>\n

Courses<\/strong><\/p>\n