Kelcey Rusch – Pastry Chef
Having spent her childhood in Northern New York either in the kitchen with her grandmother or mother, or alone outdoors in the woods, she chose the more viable career option and after 16 years of homeschooling, began attending Jefferson Community College (Watertown, NY) to get a taste of culinary education. One year later she transferred to Paul Smith’s College in the Culinary Arts Bachelors program, and there found a fantastic compromise between working hard in school, and being outdoors in the beautiful Adirondack wilderness. Between school years Kelcey acquired jobs at two Relais and Chateux resorts, first Blantyre, in the Berkshires, and then at The Point in upstate New York. The attention to detail and passion of the teams in these kitchens only reinforced her conviction that this was the work she wanted to be doing. Having moved to Boston to pursue a Masters in Gastronomy at BU, Kelcey decided to change foci as well as cities, getting hired as the Pastry Assistant at the now-closed Sel de la Terre adjoining L’espalier in Back Bay. She joined Bergamot as the pastry assistant in October 2012, then left the Gastronomy program in the spring and began cooking full-time with the Bergamot savoury team. She has seen every aspect of the Bergamot kitchen for the past year, and could not be happier or more excited to bring to the pastry program the same principles so evident in the rest of the kitchen—use good ingredients, create interesting and delicious food, have fun, and remember that no matter how many times you do it, the guest sees it once; so give it your best, every time.