Career Tech Champion Amy Adney

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Image of Amy Adney wearing her chef uniform with hat Pastry Chef Amy Jones Adney has always designed her own creations. That trait has paid off for her in the trendy, cutthroat business of pastry design.

Adney's no different when it comes to making life choices. She says that once she puts her mind to something, she usually does it. That includes choices on education, career and family.

A native of the rural community of Perkins, OK., Adney grew up riding horses, her first love. But, she realized early-on that she wouldn't make money there.

"I was an odd kid in high school," Adney said. "I liked to cook and ride horses. And, from the time I was a little kid, my parents told me to find out what I liked to do and how to make money doing it."

For her, the answer was obvious - the commercial food industry.

Adney enrolled in Meridian Technology Center's commercial food production program and worked in the food service department through the Hotel and Restaurant department at nearby Oklahoma State University. Her initial goal was to earn money to show her horses. image of Amy on her horse

That career choice has since paved her way to success.

After graduation from high school and Meridian's program, her sponsors from OSU helped her with applications for the highly-acclaimed Culinary Institute of America in New York. And, she was accepted.

"Career tech didn't only give me contacts and direction at home, it gave me an edge over others who applied for admission into the institute," Adney said.

The Culinary Institute is an 18-month long school. And, like medical school, it's real intense.

"Lots quit. Lots fail," Adney said. "But, I had a goal. I committed to going through the culinary program where you have to do the work. This is a very competitive business. There are always other employees who want your job."

"The competitions and networking, judging through the commercial food production program at Meridian, and career-related jobs I had in high school taught me things that you don't learn in school."

After graduation from the Culinary Institute, Adney found that the credentials she had earned were what employers wanted. She was hired by Parasole Restaurant, Inc. in Minneapolis, Minn. and was the pastry supervisor for 10 years in a 60 hour per week job.

There she was responsible for insuring that each day fresh bread and pastries were baked and ready for delivery to the company's nine upscale restaurants in Minneapolis.

"Parasole is known for cutting edge pastry design. Our owners traveled from New York to California and would come back with photos and examples asking if we could do this," Adney said. "And everything had to be perfect."

Today, Adney is choosing to have more time at home with her husband Dan and two children, Melissa and Corey. And, to make time to ride her horses.

"I have changed jobs into an environment that is less pressure and more flexible. That's another reason I'm glad to have the training and education."

Adney is currently a cake decorator at Lund's Commissary in New Hope, Minn. It's a European-style carpeted grocery store with chandeliers, and wine, confectionery and French pastry shops.

"I told them that I wanted a job and they hired me on the spot," Adney said. "That's another benefit. Employers are in desperate need for qualified employees. If you are good enough, you can just about pick the job."

"Because of my educational background and training, I could have been a baker, mixer, just about anything. My specialty is pastry - by choice."

posted 4/18/01
Story by:Ann Houston-Wanger
Communications and Marketing
Email: ahous@okcareertech.org

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	Pastry Chef Amy Jones Adney has always designed her own creations. That trait has paid off for her in the trendy, cutthroat business of pastry design. Adney's no different when it comes to making life choices. She says that once she puts her mind to something, she usually does it. That includes choices on education, career and family. A native of the rural community of Perkins, OK., Adney grew up riding horses, her first love. But, she realized early-on that she wouldn't make money there. "I was an odd kid in high school," Adney said. "I liked to cook and ride horses. And, from the time I was a little kid, my parents told me to find out what I liked to do and how to make money doing it." For her, the answer was obvious - the commercial food industry. Adney enrolled in Meridian Technology Center's commercial food production program and worked in the food service department through the Hotel and Restaurant department at nearby Oklahoma State University. Her initial goal was to earn money to show her horses. That career choice has since paved her way to success. After graduation from high school and Meridian's program, her sponsors from OSU helped her with applications for the highly-acclaimed Culinary Institute of America in New York. And, she was accepted. "Career tech didn't only give me contacts and direction at home, it gave me an edge over others who applied for admission into the institute," Adney said. The Culinary Institute is an 18-month long school. And, like medical school, it's real intense. "Lots quit. Lots fail," Adney said. "But, I had a goal. I committed to going through the culinary program where you have to do the work. This is a very competitive business. There are always other employees who want your job." "The competitions and networking, judging through the commercial food production program at Meridian, and career-related jobs I had in high school taught me things that you don't learn in school." After graduation from the Culinary Institute, Adney found that the credentials she had earned were what employers wanted. She was hired by Parasole Restaurant, Inc. in Minneapolis, Minn. and was the pastry supervisor for 10 years in a 60 hour per week job. There she was responsible for insuring that each day fresh bread and pastries were baked and ready for delivery to the company's nine upscale restaurants in Minneapolis. "Parasole is known for cutting edge pastry design. Our owners traveled from New York to California and would come back with photos and examples asking if we could do this," Adney said. "And everything had to be perfect." Today, Adney is choosing to have more time at home with her husband Dan and two children, Melissa and Corey. And, to make time to ride her horses. "I have changed jobs into an environment that is less pressure and more flexible. That's another reason I'm glad to have the training and education." Adney is currently a cake decorator at Lund's Commissary in New Hope, Minn. It's a European-style carpeted grocery store with chandeliers, and wine, confectionery and French pastry shops. "I told them that I wanted a job and they hired me on the spot," Adney said. "That's another benefit. Employers are in desperate need for qualified employees. If you are good enough, you can just about pick the job." "Because of my educational background and training, I could have been a baker, mixer, just about anything. My specialty is pastry - by choice."
	posted 4/18/01	Story by:Ann Houston-Wanger Communications and Marketing Email: ahous@okcareertech.org