Chef Tony Adams

Chef Tony Adams has spent much of his life in kitchens all over the world. Growing up in Central Maine, he attended Johnson & Wales University in Providence, obtaining a unique Bachelor’s Degree in Culinary Arts. After college, he spent time in several fine dining restaurants, including working with Raymond Blanc at Belmond Le Manoir aux Quat’ Saisons in Oxfordshire, England.

Food
Nutrition

The More Oysters You Eat, the Better the Oceans Get—Here’s How To Shuck, Shop For, and Eat This Iron-Rich Sustainable Seafood

Raw oysters are at the top of the sustainable seafood list. Here, a chef shares how to shuck oysters, plus oyster benefits and serving tips.

by Allie Flinn
on Jul 14
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