Pamela Adams

Pamela has recently begun her career as an instructor at the Culinary Institute of America, where she is honored to share her expertise, passion, and cultural heritage with the next generation of culinary professionals. Pamela Adams grew up in Haiti, immersed in a vibrant culture where food is a language of rhythm, memory, and celebration. Surrounded by bold spices, bustling markets, and generations of culinary tradition, she learned early on that food holds the power to tell stories, build community, and honor history. This foundation continues to shape her work today, infusing her craft with heart, intention, and a deep respect for heritage.

With more than 20 years of professional experience, Pamela is a distinguished baking and pastry chef known for her leadership in high volume, award winning culinary operations. She previously served as the Director of Bakery Operations and Executive Pastry Chef at the University of Massachusetts Amherst, where she led a highly skilled team of bakers, managed largescale production, and developed menus for one of the nation’s premier university dining programs.

Her career spans luxury hotels, university dining, and educational leadership—always with a focus on quality, mentorship, and creating memorable culinary experiences. Pamela’s work has been recognized with multiple ACF Gold Medals, the Massachusetts Commonwealth Heroine Award, and the UMass Chancellor’s Citation. She is also dedicated to nurturing the next generation of pastry professionals through coaching, guidance, and hands-on support.

Service and community remain at the heart of her mission. Pamela volunteers with local organizations and provides translation services in Haitian Creole. She holds a BA in Community Development Education and a certification in Baking and Pastry.