Where the Kitchen Meets the Wild
Explore the future of food, hospitality, and outdoor experiences at Paul Smith’s College, where your classroom is a six-million-acre park.
Why Adventure
Students don’t just learn in kitchens. They explore the outdoors, design hospitality experiences, and develop real-world skills that set them apart in the industry
-
Place-Based Learning
From foraging to fire cooking, our location shapes everything we teach.
From foraging to fire cooking, our location shapes everything we teach.
-
Community Partnerships
We work with farms, producers, food organizations, and local businesses throughout the North Country to support the regional food system
We work with farms, producers, food organizations, and local businesses throughout the North Country to support the regional food system
-
Scratch & Seasonal
Local, seasonal, and scratch-made. These are foundational values that shape our curriculum and our approach to food and hospitality.
Local, seasonal, and scratch-made. These are foundational values that shape our curriculum and our approach to food and hospitality.
-
Interdisciplinary Practice
Our most exciting work happens where Culinary meets Forestry, where Hospitality meets Environmental Studies, where Baking meets Outdoor Recreation, and beyond.
Our most exciting work happens where Culinary meets Forestry, where Hospitality meets Environmental Studies, where Baking meets Outdoor Recreation, and beyond.
Fresh Ideas. Sharp Execution.
Join us for a meal at one of our student-run locations.
Contact Us
Robert Dumas
Faculty
Director, Institute of Adventure Hospitality and Food