ADELINE MYERS is a native of Salem Ma who has been an inspired cook since she was a girl. Formal French culinary training at Tante Marie's Cooking School in San Francisco taught her to cook without recipes and how to write her own. She finished top in her class. While a student, she was an assistant culinary teacher for community classes at Tante Marie's. She worked as part of a catering team with other chefs around the Bay Area. Also while in San Francisco, Adeline was fortunate to work for a year as a baker in the famed Tartine Bakery, under the tutelage of Chad Robertson, making croissant, cakes and pastry. Adeline collects antique cookbooks, from which she derives much inspiration. She believes more healthful cooking and baking is the future of home cooking. She gets a thrill from the challenge of converting traditional recipes to fit people's dietary concerns such as, gluten free, diabetic and vegan. In her spare time she enjoys helping close friends with their vegetable farm. Adeline holds a BA from Smith College, '05