I might as well include my husband, Frederick Adams, who was a cook at a BBQ place in SF back in the 1970's. He had gotten the job right after coming to CA from NC in the early 1970's. He worked first as a busboy, waiter, cleanup, you-name-it employee.

He said that the patrons had to share the cook/owner with a bottle (if you know what I mean). The beans had burned and the ribs had scorched once too often so he took over when one day the cook showed up truly out of it. Fred had been taught well by his cook dad, Thomas Avery Adams, Sr., and he knew how to "put his foot in it", too.

Fred's cooking of perfect, mouth-watering cornbread, perfectly-seasoned greens and baked beans, succulent BBQ links, ribs, chicken and beef helped regain the loyalty of customers. He cooks better than I do and ALMOST as good as my Mom! He's retired now to our "personal" soul food kitchen (tee-hee).

Georgia Walker-Adams