Adriana Schoenhaut

Front of House Apprentice Farms Program @Blue Hill At Stone Barns

Tarrytown, NY, US

Currently participating in a six-month immersive apprenticeship at Blue Hill at Stone Barns that integrates front-of-house restaurant training with hands-on education in regenerative agriculture and food systems innovation. The FARMS program combines rigorous hospitality practice with interdisciplinary study, connecting the dining room experience to themes like ecological fermentation, whole grain milling, and seed-to-table sourcing.Focus Areas-Rotating through key service roles (runner, backwaiter, front waiter) to build comprehensive front-of-house skills in a dynamic fine dining environment-Participating in weekly readings, guest lectures, and discussions exploring the intersection of cuisine, sustainability, and agriculture-Contributing to educational and research projects that link farm operations to culinary expression and guest experience-Learning from chefs, farmers, and educators about the relationships between food, culture, and environmental health.This role builds on my curiosity about the future of food and offers a rare opportunity to engage directly with systems thinking at the table—from soil to service.

Vanderbilt University

Doctor of Philosophy - PhD

Danish Institute of Study Abroad

Study Abroad, Fall 2015

University of Rochester

Bachelor's Degree