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| Copyright didi davis food, llc. 2007 |
| Didi Davis |
Didi Davis is a chef, food writer, teacher, and editor. She began her training in 1972 with world-
renowned chef, cooking teacher, and food writer Madeleine Kamman. Didi worked for Ms.
Kamman for ten years teaching in her non-professional and professional cooking school, working
at and managing her restaurant in Newton Centre, Massachusetts, and later, working at her
cooking school in Annecy, France.
In 1982 Didi and her business partner Linda Marino opened their own cooking school, Cooking at
The French Library, in Boston, Massachusetts. Their school was given a Best of Boston award by
Boston Magazine, 1982, and featured in Bon Appetit magazine. While operating the school, Didi’s
desire to write unfolded and she began writing for several food magazines and newspapers. The
school was eventually closed so Linda could pursue catering and Didi could expand her writing.
Didi’s food writing evolved into writing cookbooks. She authored A Fresh Look at Saucing Foods,
which was nominated for an International Association of Culinary Professionals (IACP) Award,
and Side Dishes Creative and Simple.
In addition to her own books, Didi became known as a chef with the knowledge and expertise to
refine and create recipes. She began a side business of recipe development, testing, and editing
for several important cookbooks. Among them are the 1997 revision of Joy of Cooking and the
award-winning Zuni Cafe Cookbook, authored by Judy Rogers. Most recently, Didi worked on Molly
Stevens' All About Braising which won the IACP and the James Beard Foundation awards for best
Single Subject cookbook published in 2004.
After several years of freelance work and raising her son, Didi found that she missed teaching.
She opened The Payne Street Cooking School in Ipswich, Massachusetts in 2003. This led to her
development of Payne Street Provisions, a small collection of artisanal specialty food products.
Finally, she started didi davis food, llc, an amalgamation of Payne Street Provisions and her own
proprietary salt blends, sugar blends, specialty salt, garnishes, syrups & compound butter.
renowned chef, cooking teacher, and food writer Madeleine Kamman. Didi worked for Ms.
Kamman for ten years teaching in her non-professional and professional cooking school, working
at and managing her restaurant in Newton Centre, Massachusetts, and later, working at her
cooking school in Annecy, France.
In 1982 Didi and her business partner Linda Marino opened their own cooking school, Cooking at
The French Library, in Boston, Massachusetts. Their school was given a Best of Boston award by
Boston Magazine, 1982, and featured in Bon Appetit magazine. While operating the school, Didi’s
desire to write unfolded and she began writing for several food magazines and newspapers. The
school was eventually closed so Linda could pursue catering and Didi could expand her writing.
Didi’s food writing evolved into writing cookbooks. She authored A Fresh Look at Saucing Foods,
which was nominated for an International Association of Culinary Professionals (IACP) Award,
and Side Dishes Creative and Simple.
In addition to her own books, Didi became known as a chef with the knowledge and expertise to
refine and create recipes. She began a side business of recipe development, testing, and editing
for several important cookbooks. Among them are the 1997 revision of Joy of Cooking and the
award-winning Zuni Cafe Cookbook, authored by Judy Rogers. Most recently, Didi worked on Molly
Stevens' All About Braising which won the IACP and the James Beard Foundation awards for best
Single Subject cookbook published in 2004.
After several years of freelance work and raising her son, Didi found that she missed teaching.
She opened The Payne Street Cooking School in Ipswich, Massachusetts in 2003. This led to her
development of Payne Street Provisions, a small collection of artisanal specialty food products.
Finally, she started didi davis food, llc, an amalgamation of Payne Street Provisions and her own
proprietary salt blends, sugar blends, specialty salt, garnishes, syrups & compound butter.