At age twelve Adrianne Marie Calvo was pulling in $200 a week baking chocolate chip cookies and selling them at school. At sixteen she was voted one of the top ten up-and-coming chefs in Florida. At seventeen she captured the bronze in a national bake-off. Shortly thereafter, Calvo began training at Johnson & Wales University, where she was captain of the American Culinary Federation Competition team. And top of her class. First-place finishes followed at Cargill Salt's Search for the Seasoned Chef and Australia's Taste Down Under contests. The winning dish from the latter was served at a United Nations dinner attended by ambassadors, news correspondents, and numerous luminaries of the culinary world -- among them Food Network honchos, who invited Calvo to meet with producers the next day. A month later the ascendant redhead was receiving media training from Airthyme Co., whose clients include Bobby Flay, Rachael Ray, and Emeril Lagasse. According to her promotional materials, she then "sought out advice from culinary icons including Thomas Keller, and traveled extensively to explore the best in American food and ingredients." A return home brought a stint at Azul in the Mandarin Oriental Hotel, as well as the... More >>>