Instructors

Theomarie Adams

Classes by Theomarie Adams

Cooking and Baking with Lemons

Lemons are used for both culinary and non-culinary purposes throughout the world. They are primarily used for their juice, though the pulp and zest are commonly used in cooking and ...

Sunday, Jun 3

Time

1:00p–3:00p

Remaining Seats

17

Price

$50

Homemade Pizza

The secret in making your own pizza is learning how the dough is made. In this class, participants will make their own dough and each participant will finish their masterpiece ...

Saturday, May 26

Time

2:00p–4:00p

Remaining Seats

0 Get on the waiting list class

Price

$40

International Flatbreads

Flatbreads are the world's oldest breads. The dough is simple to prepare and you don't have to bother with all the kneading required when making traditional bread recipes. Everyone will ...

Saturday, May 19

Time

10:00a–12:00p

Remaining Seats

0 Get on the waiting list class

Price

$40
Saturday, Jun 2

Time

1:30p–3:30p

Remaining Seats

13

Price

$40

Refreshing Summer Desserts—Blackberries, Raspberries & Blueberries

There is nothing better than baking with ingredients that are in season and freshly picked. This class will begin at the Canandaigua Farmer’s Market, 167 Mill St., Canandaigua to buy ...

Saturday, Jul 14

Time

9:00a–12:00p

Remaining Seats

3

Price

$50

Refreshing Summer Desserts—Peaches

There is nothing better than baking with ingredients that are in season and freshly picked. This class will begin at the Canandaigua Farmer’s Market, 167 Mill St., Canandaigua to buy ...

Saturday, Aug 18

Time

9:00a–12:00p

Remaining Seats

12

Price

$50

Refreshing Summer Desserts—Strawberries

There is nothing better than baking with ingredients that are in season and freshly picked. This class will begin at the Canandaigua Farmer’s Market, 167 Mill St., Canandaigua to buy ...

Saturday, Jun 16

Time

9:00a–12:00p

Remaining Seats

0 Get on the waiting list class

Price

$50

Theomarie Adams

Chef Instructor

Chef Theomarie’s talent extends beyond the boundaries of a typical commercial kitchen. The New York Wine & Culinary Center is the perfect setting to showcase her extensive background in education and culinary arts.

Theomarie has a degree from the University of Wisconsin at Madison and has completed additional coursework at SUNY Brockport and the Culinary Institute of America. She has worked as an educator and in the field of culinary arts; has worked at Wegmans, Hartmann’s Olde World Sausage and at the New York Wine & Culinary Center under the direction of Executive Chef Carlo Peretti.

As a member of the teaching staff here at the Center, Chef Theomarie specializes in teaching our pastry and baking classes. Her engaging, yet comprehensive, teaching style encourages students to learn culinary techniques while being creative and having fun.

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