Chef Marla Adams I'll make this short. I began cooking on a lark in 1980 at a restaurant in Boston. I had graduated from The University of Virginia and was a little burned out. I took a bakery job for $3.50 an hour (in Boston, mind you) and have never left the restaurant business. I LOVE IT.
I love the hours, the pace, the people, the food, the challenges and working with my hands and brain at the same time. Food is a craft. It's real and it's essential to everyone. Most of all, I love cooks: line cooks, prep cooks, chefs, sous chefs, all of them. They are a very unique group of people.
After a few years I attended the Culinary Institute of American in Hyde Park and upon graduation, headed to Atlanta with a boyfriend. The boyfriend didn't last, but I'm still in Atlanta.
There was never a shortage of jobs, and I moved quickly up the ranks in several restaurants and even a hotel. Upon reaching a glass ceiling in one position, in 1992 I decided to open my own place, Babette's Cafe.
And here I am......
Babette's Cafe
Babette's Cafe I opened Babette's Cafe in 1992 and in 2001 after renovating a 1916 bungalow, moved my restaurant to "her" current home.
