Today we’d like to introduce you to Jessica Mode.
Hi Jessica, so excited to have you with us today. What can you tell us about your story?
I started my food and recipe website, Homebody Eats, back in 2019 as a creative outlet to share the recipes I was making in my own kitchen. At the time, I simply loved cooking and wanted a place to document what I was learning.
As the website grew, I realized my favorite part wasn’t just developing recipes. It was teaching people why recipes work. I wanted home cooks to understand the techniques behind the food so they could feel more confident in the kitchen, not just follow a recipe word for word.
That passion for learning eventually led me to culinary school. In 2023, I quit my corporate job, packed my bags, and moved to Southern Italy for three months to attend the Italian Culinary Institute.
That experience completely changed the way I think about food. Of course, I learned how to make fresh pasta, pizza, bread, pastries, and gelato. But more importantly, I learned to appreciate the quality of ingredients, thoughtful techniques, and the simplicity that makes Italian food so special. We regularly visited local producers, from dairy farms and cheesemakers to wineries and olive oil producers, which gave me a much deeper appreciation for where our food comes from.
Today, Homebody Eats has grown into much more than a recipe website. I create educational recipes, teach virtual and in-person cooking classes as a culinary instructor, develop digital courses and cookbooks, and partner with brands that align with my passion for teaching.
My goal is always to help home cooks feel more confident in the kitchen by making culinary techniques approachable and fun to learn.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Like most businesses, it’s been a lot of trial and error.
When I first started Homebody Eats, I thought success meant creating as many recipes as possible. Over time, I realized that what I actually loved was teaching. I wanted to explain the why behind recipes, not just share another dinner idea. That realization completely shifted the direction of my business.
I’ve also learned that growth doesn’t always happen on the timeline you expect. There were seasons where I felt like I was working incredibly hard without seeing much progress. Looking back, those slower seasons pushed me to improve my photography, recipe writing, teaching skills, and video content.
Another challenge has been learning when to wait for the right opportunity instead of forcing something that doesn’t feel aligned. Culinary school is a great example. I originally started taking local culinary classes, but they weren’t giving me the experience I was hoping for. Instead of settling, I waited until I found the Italian Culinary Institute, and that ended up being one of the best decisions I’ve made for both my career and my confidence in the kitchen.
I’m still learning every day. Running a business means wearing a lot of different hats, from recipe development and photography to teaching, marketing, and video production. But I genuinely enjoy the process because it all comes back to helping home cooks feel more confident in the kitchen.
Appreciate you sharing that. What should we know about Homebody Eats?
Homebody Eats exists to help home cooks feel confident in the kitchen.
While I share hundreds of recipes on my website, my passion has always been teaching people how to cook, not just giving them another recipe to follow. Every recipe I create is designed to teach a skill, explain a culinary concept, or help readers understand why a technique works so they can apply it to future recipes.
That passion for teaching has grown far beyond my website. I now teach both virtual and in-person cooking classes, where home cooks can learn alongside me in a more hands-on environment. My virtual classes cover everything from authentic Italian gelato and sourdough bread to macarons and focaccia, while my in-person classes allow students to build confidence through live instruction.
One thing I’m especially proud of is making these classes accessible. I know not everyone can attend a live class, so many of my workshops are also available as recorded classes that students can watch anytime, from anywhere. My goal is to meet people wherever they are in their cooking journey and give them the flexibility to learn at their own pace.
In addition to my classes, I’ve created digital cookbooks and educational resources that help home cooks continue learning long after they’ve finished a recipe. Whether someone prefers reading, watching, or cooking alongside an instructor, I want them to have a way to learn that fits their lifestyle.
Attending culinary school in Southern Italy helped shape the way I teach today. It reinforced my belief that great cooking isn’t about complicated recipes. It’s about understanding techniques, appreciating quality ingredients, and building confidence one recipe at a time.
More than anything, I want people to leave Homebody Eats feeling excited to get back into the kitchen. If I can help someone learn a new skill, solve a cooking problem, or make a recipe they never thought they could, then I’ve done my job!
What quality or characteristic do you feel is most important to your success?
I think curiosity has been the biggest contributor to my success.
I’ve never been someone who’s satisfied with simply following a recipe. I always want to understand why something works. Why does this technique create a better texture? Why do certain ingredients work well together? Why does one mistake like mismeasuring flour in a baking recipe completely change the final dish?
That curiosity has led me to take countless classes, attend culinary school in Southern Italy, and continue learning from chefs, producers, and other food professionals.
I also genuinely love taking what I’ve learned and translating it into something that’s approachable for home cooks. My goal is to make culinary techniques feel less intimidating so people understand not just what to do, but why they’re doing it.
I think that’s what has shaped both my teaching style as a culinary instructor and my business.
Pricing:
- $40: virtual classes
- $15-$47: virtual class recorded workshops
- $19-$40: eBooks
Contact Info:
- Website: https://homebodyeats.com/
- Instagram: https://www.instagram.com/homebody.eats/
- Facebook: https://www.facebook.com/homebodyeats/
- Youtube: https://youtube.com/@HomebodyEats
- Other: https://shop.homebodyeats.com/
