Today we’d like to introduce you to MJ Adams.
Hi MJ, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today.
I first worked at Woman’s Day Specials Magazine in NYC. While there I became involved in the fledgling James Beard Foundation. It led me to culinary school, The French Culinary Institute. I fell in love with food while living in NYC. I thought I would go back to the magazine and work my way into the food department and leave the business part behind. I never imagined I would end up in restaurants.
After 12 years I decided I did not want to be in NYC and the Midwest was calling me back home. Every time I visited my sister in the Black Hills I felt they needed a place. They were lacking in quality food and someone using local ingredients. I opened up my first little shop but within six months there was a fire that burnt six businesses to the ground (half of a city block) and my business was one of the seven that was destroyed.
With some SBA disaster loan money, I managed to find a new space that ended up on the half of the block that did not burn down. The restaurant was there for 15 years until I decided to do something different. This led to me working with South Dakota Public television on a show called Savor Dakota where I explored the culinary landscape for two seasons. After this, I published a cookbook which was reviewed in The NY Times Food Section on 01/01/2020.
The thing about living in a place like South Dakota, you either work in the medical field or are a lawyer. If not you end up working two jobs. My dad was an entrepreneur for the second half of his life running his own welding business. I liked being my own boss and creating something unique to the area and wanted to give back. You can read more about my story on my website www.chefmjadams.com.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
It has had a lot of ups and downs. As I mentioned, my first little shop, The Corn Exchange, burned to the ground. It took about four months to decide on a new place and figure out what was next. I had left NYC due to a stillbirth and here I had a whole other challenge. Dealing with the politics of a small town as a woman business owner was challenging. It made me laugh when I would go to city planning and they just didn’t have many women coming in, asking questions, or getting permits.
Finding staff with a culinary background was tough. I don’t mind working with people and training them as long as they show an interest and have that motivational drive. It shows when you work hard. Food Arts first did a story on me which lead to Elle magazine which lead to Gourmet magazine. Later it was the WS Journal, Men’s Journal, Better Homes, and Garden.
I knew if I kept my head down and worked hard it all would pay off. Working with the farmer’s market and finding local ingredients was known. Most restaurants work with Sysco or Food Service of America. Coming from NYC I had always shopped at the farmer’s market and worked at restaurants that used fresh ingredients.
Can you tell our readers more about what you do and what you think sets you apart from others?
Closing the restaurant allowed me to think outside the box. I have an AA in theater and doing Savor Dakota, a culinary program on South Dakota public television that was later picked up by Create TV allowed me to use that theatre degree. My producer and I show two seasons, four episodes each season, with people around the state.
Someone who had a small sausage shop or a company that makes cheese, someone that makes bread. It was wonderful to be able to drive around the state and meet people instead of standing behind a stove all the time. Closing the restaurant also allowed me to finish the cookbook I had been wanting to do for years. A good friend I met back at Woman’s Day Specials worked at Random House and put my cookbook together for me.
We had it printed in Hong Kong. I sent a copy to the NY Times figuring what the hell and Florence Fabricant reached out to me. How thrilling it is to be in the NY Times which I had been years before as a chef at a restaurant in Brooklyn that was written about by Eric Asimov back in February of 1996.
What sets me apart is my level of dedication and motivation and drive. If you tell me NO, it can’t be done…I will figure out a way to make it work. I come from a long line of tough women who had hard lives and did not take no for an answer.
Before we go, is there anything else you can share with us?
Maybe a few cooking tips? Never shop hungry. Before starting a recipe, read through it several times making sure you understand the process and that you have all the ingredients. It is okay to maybe make an appetizer and an entree and to support one of your local bakers and purchase a dessert.
Don’t try and make something you have never made before for a special dinner. Shop at your local farmers market and get to know the farmers. Always ask questions. It doesn’t hurt to ask..you never know. That has always been my philosophy and it has opened many a door.
Pricing:
- $34 plus shipping for my cookbook online
Contact Info:
- Email: www.chefmjadams@gmail.com
- Instagram: @chefmjadams
- Facebook: @Chef MJ Adams
- Linkedin: @MJ Adams
- Twitter: @chefmjadams
- Other: linktr.ee/chefmj
