AREAS
AREA L
meet your area l director
BY ADAM SNELL, B.P.S, C.A.S.M Food Service Director South Seneca Central School District
Hello, Area L! I am the food service director for South Seneca CSD, a rural district, we are centrally located in the Finger Lakes of New York between Cayuga and Seneca Lakes. Our community’s natural beauty, rich agricultural roots, and tight-knit spirit make this the perfect place to focus on what I love most: food, sustainability, and nourishing students. I hold a Bachelor of Professional Studies in Culinary Arts and Service Management from Paul Smith’s College and bring over 25 years of diverse kitchen experience—from fine dining and special events at resorts to breweries, catering, institutional food service, and farm-to-fork restaurants. My roles have ranged from dishwasher to executive chef, line cook to sous chef, and head butcher to “ditch digger” (my self-appointed favorite title). Passionate about culinary arts, nutrition, and sustainable food practices, I strive to grow, raise, preserve, and prepare as much of my own food as possible. My goal is to plant at least 10 fruit trees every year. I have planted apple, cherry, plum, pear, peach, raspberry, currents, blueberries, and almonds and all sorts of other trees. I bought the house 13 years ago. At home, my two boys keep me on my toes. They learn firsthand the challenges and rewards of homesteading—from gardening and taking care of the fruit trees to stacking firewood and swimming in our pond with our dog, Baco, a red Labrador who doubles as a lifeguard. I’ve raised pigs, chickens, guinea fowl, and turkeys. I grew up eating venison, which remains my favorite meat. I tap maple trees and cook the sap into syrup. I heat my house with firewood from the trees I skid out of the woods back to my house with a 1951 Ford 8N antique tractor. Sustainability is central to my work. My college thesis focused on composting and developing sustainable food programs—a practice I continue at SSCD, where we compost all kitchen organics and plan to expand to cafeteria waste. I have had the privilege of advising an extended day class, Homesteading and Composting with Mr. Snell. I am a co-coordinator for the wellness committee and the HS Green Climate Club advisor. I am grateful for all of the opportunities that I have had. I am especially grateful for the opportunity to serve an association that provides resources, advocates for, and continually benefits school nutrition professionals. My NYSNA foot in the door was serving on the farm to school committee. From there it grew into a nomination for a seat on the board as the area L director. I was selected for the boot-camp 101 presenter training and was given this amazing opportunity to share my experiences and skills that support professional development in school nutrition. After years in professional kitchens, I found that working in school nutrition offers a deeper sense of purpose. Preparing meals for students isn’t just about food—it’s about shaping healthy habits, supporting well-being, and giving students lessons about community, sustainability, and care that last far beyond the cafeteria. I’m grateful to be part of a team that nourishes students every day and to contribute to a program that reflects the values of South Seneca. Serving students with care and integrity is both a privilege and a joy ~ Adam~
Adam Snell, B.P.S, C.A.S.M
AREA L DIRECTOR
WINTER 2026 Adam began his culinary journey washing dishes at a country club 27 years ago. He has worked in restaurants, resorts, hotels, brewery, winery, butcher shop on a farm, a prison, and an organic local and regional from scratch kitchen. Adam landed a job washing dishes and climbed the ranks to executive chef while he was earning a Bachelor of Professional Studies from Paul Smith’s College in Culinary Arts and Service Management. Five years ago, he switched to school food service at South Seneca CSD. FreshBites 42
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