Chef Robert Dumas, Director of the Institute of Adventure Hospitality and Food, recently joined the ADK Talks podcast to discuss how the college is preparing students for careers in culinary arts and hospitality through hands-on learning in the Adirondacks. Drawing on a career that includes service aboard a Navy submarine, work at the White House, and years in higher education, Dumas shared how local food systems, experiential learning, and the Adirondack setting shape the student experience at Paul Smith’s. Listen to the full episode here.
