Page 7 - San Diego Woman Anna Adams

Cover Feature

was our trajectory. They covered the food this was the job I had been hoping to able. With this in mind, Anna adds, “we
business, the baking business, and the obtain.” tend to just add to the favorites without
management business. I learned so much Anna started her internship in 2015 upsetting our customers who often come
during my time there.” By the completion while still in school. In 2016, she became to our restaurant not only for the great
of their program, students were knowl- a pastry cook, and by 2019, she became entrées but intent on ending their meal
edgeable enough to open a bakery or an assistant to Aly Lyng, then Head with a luscious dessert, and we know
become pastry chefs for someone else’s Pastry Chef. The promotions continued better than to fool with their favorites!”
establishment. This included creating a coming, and in 2022, she was named George’s at the Cove is a restaurant
business plan on how to open our own Pastry Sous Chef. not only loved by locals but is also the
restaurant or bakery. Anna’s tenacity and work ethic could go-to spot for tourists or anyone lucky
It is often thought that all that is never be questioned. She wanted to be enough to find themselves in La Jolla.
needed to succeed is that you are a the best she could be, which led her to Opened in 1984, they recently celebrated
fabulous baker. But to be successful, you take on a second job for a short time at their 40th anniversary. Over the years,
must be aware of all those other elements Blackmarket Bakery, where she worked they have received numerous awards,
besides great ingredients and execution overnight shifts and still managed to be receiving Michelin recognition in 2019,
of fabulous recipes. Especially in a restau- at George’s bright and early to begin her and is repeatedly named one of the Best
rant because the bottom line is always day there. Restaurants in San Diego.
important, and you have to know how I asked Anna to share with me what When asked about working at
to do all of this without wasting food or a typical day was like for her at George’s. George’s at the Cove, she admits that she
running out of needed ingredients. “Usually, I come in, and I check our num- not only loves her job but has the best
As one of their top students, she bers, see what we sold the day before, and co-workers who always pitch in to help
Anna thrilled when she found out that after gaining that knowledge, I can make one another whenever needed. “They are
they had recommended her for a coveted a succinct list of what I need to accom- more like a family than co-workers.”
internship at one of San Diego’s most plish for the day based on those num- Anna just glows when she talks about
highly regarded restaurants and land- bers. Some days, we will do some recipe being a pastry chef. It is obvious that she
marks in the heart of La Jolla, George’s testing, and if we like the results, we may genuinely loves what she does. I asked
at the Cove. Needless to say, Anna was add a special item to the menu.” her what her favorite part of her job was,
thrilled and honored that she was offered Anna loves the creativity that this and she found it hard to limit it to only
this prestigious internship. position affords her. However, she admits one aspect. “I guess I would have to say
Anna’s internship was the start of that there are some desserts they will that the part I most enjoy is creating
her dream career. “Yes, I started working never exclude since George’s has a vast new desserts and adding them to our
two or three days a week and on week- and dedicated following, and many of menu. I work with two pastry cooks, and
ends. I instantly fell in love. Even the their guests would be heartbroken if their together, we work to come up with new
early mornings didn’t phase me since favorite desserts were no longer avail- and sometimes unusual desserts, mixing

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