sweetdreams AdriAna Yorke is a student by day, pastry chef by night
WORDS: TAYLOR WATSON | PHOTOS: ELIZA CHEN
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avoring a warm apple tart at a bistro in the French Riviera, AdriAna Yorke was struck with inspiration. She knew she had to add the dessert to her menu at Otro Cinco, the downtown Syracuse restaurant where she works as a pastry chef. Following her return from France, where she interned with The Creative Mind Group at the Cannes Film Festival, AdriAna sits at a floweradorned table just outside of the Spanish and Mexican restaurant. She
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smiles and waves to the waiters who are navigating the tables. “We joke around together,” she says of her coworkers. “No one is ever too serious.” When she’s not busy traveling the world or studying, AdriAna, a sophomore television, radio and film major from Utica, hones her skills in the kitchen. “My mom and dad always cooked and baked,” she explains. As a child, she mirrored their habits and discovered a passion for baking. Her sister, Johanna, owns Westcott’s
