Chef Michael Adams is well accustomed to working hard to accomplish his goals. He graduated High School early at the age of 17 and immediately enrolled in the accelerated program at the Culinary Academy of California in San Francisco. He jokes that he even had to have notes from his mom to be able to attend college. A little over a year later, at the age of 18, he completed his degree in Culinary Arts and probably became one of the youngest ever graduates of the program. He joined Midtown Creperie shortly before the restaurant's Grand Opening and late last year, at the age of 21, was promoted to Head Chef. Midtown Creperie looks to bring a taste of the French Quarter, Louisiana to the Miracle Mile in Stockton. They serve savory & sweet crepes, beignets, jambalaya, po' boy sandwiches as well as traditional breakfast/lunch favorites such as belgian waffles, omelets, soups and gourmet salads. They have a full espresso bar serving their specialty Ghirardelli Mochas and a gelato bar offering the best Gelato Classico flavors. Open seven days a week from 8:30am-2pm and Thurs-Sat nights from 5pm-9pm. They also offer private events inside the restaurant and on-site catering.
~Published In The February 2012 Edition Of San Joaquin Magazine~