Teaching the Craft, One Bake at a Time
At The Bread Stone Ovens Company, we love seeing our ovens become part of a story—especially when that story is about learning, mentorship, and shaping the next generation of chefs. At Montachusett Regional Vocational Technical School (affectionately known as Monty Tech) in Fitchburg, Massachusetts, Chef Adam Taylor is doing just that.
From Professional Pastry to the Classroom
Chef Adam Taylor brings nearly two decades of baking and pastry experience into the classroom, where he now teaches high school students as part of Monty Tech’s Career and Technical Education program. With five years of teaching under his belt and eighteen years in the industry, Adam embodies the belief that teaching has always been a core part of being a chef.
“As a chef, teaching is part of the job,” he says. “Whether it’s mentoring a new line cook or guiding students, I love helping others find their passion while developing skills and confidence in the kitchen.”
Inspired by Tradition and Innovation
Adam’s love for wood-fired baking was sparked by his time at Johnson & Wales University, where two influential Baking & Pastry instructors ran their own businesses using wood-fired ovens. Seeing how traditional techniques could be blended with creativity left a lasting impression—and eventually led him to bring that same experience to his students.
Why a Brick Oven Matters in Culinary Education
For Monty Tech, the brick oven isn’t just a showpiece—it’s a powerful teaching tool.
“Our brick oven is a unique piece of equipment for a culinary school in the area,” Adam explains. “It reflects what’s trending in local eateries and allows students to get hands-on experience with professional techniques. It expands their understanding of how to make exceptional bread and pizza.”
From managing live fire to understanding heat zones, fermentation, and timing, students gain real-world skills that translate directly into today’s restaurant kitchens.
The Spark That Makes It All Worth It
Ask Adam what his favorite part of teaching is, and the answer is immediate: that moment when it clicks.
“There’s nothing better than seeing the moment a student truly grasps a concept in the kitchen. That spark is priceless.”
It’s that spark—paired with travel, cookbooks, and constant curiosity—that continues to inspire his work every day.
Keeping It Classic
When it comes to favorites, Adam sticks to the classics. Pepperoni and Margherita pizzas are his go-to—simple, timeless, and perfect for teaching foundational techniques while still delivering big flavor.
Baking the Future
Located in Fitchburg, Massachusetts, Monty Tech is giving students access to tools and techniques that mirror the professional world they’re stepping into—and we’re proud that a Bread Stone oven is part of that journey.
Seeing our ovens used not just to make great food, but to build confidence, curiosity, and careers, is exactly why we do what we do.
