Chef Adams has always wanted to be a teacher.
She grew up in Pennsylvania. She graduated from Johnson and Wales with an Associate in Baking and Pastry Arts, and from Penn State with a Bachelor in Communication Disorders.
Before landing here at Paul Smith’s she worked at the Culinary Institute of America as a baking instructor for seven years. She was also the Executive Pastry Chef at Penn State for 17 years, working in the school’s 10,800 square-foot Central Bakery. She was recruited to work at Paul Smith’s College by Chef Paul Sorgule, the college’s former head of the culinary department.
Since starting, she has experienced nothing less than open arms from the Paul Smith’s community. She says she quickly learned that at the college we are always looking for fresh ideas and ways to give the students the best experience possible.
Bread is her thing. She’s all about it and she can’t wait to show the school her twist on it. “Chef Adams has a depth of knowledge in bread that is out of this world! Her experience running a high volume bakery, previous teaching experience, and her personality make for an all-around total package. I am just as excited, if not more, as the students are to have her on the baking and pastry department team!” said Chef Misik.
Chef Adams hopes that eventually we can add baking to our summer sessions. Just because school’s out doesn’t mean the learning stops. I speak not only for myself, but for the baking department: we are thrilled to have Chef Adams as apart of our program and we hope the rest of the school agrees.