Introducing Chef Russell

by: Dawn Welch

This will be Chef Randall Russell’s third year instructing at The Art Institute of Pittsburgh. With 27 years of experience in the food service industry, Chef Russell proves to be a true asset to our program. He worked hard to get where he is and he expects the same from his students. His classes are hard and work abundant, but very worth the time spent. The work he assigns challenges the culinary knowledge you may already have and builds on it; it is designed to help a student work on research skills and time management in order to meet a deadline. We all know the food has to be good, but research is key to expanding your boundaries as a chef; and time management is necessary for any management position- in any field.

Chef Russell got started, as most of us have, working in the fast food industry. His first job in food service was actually at a Pizza Hut where he was what they called a support person doing prep work, making dough, etc. He then took an entry level job at a prestigious country club in Johnstown, PA where he was lucky enough to work under an executive chef who had recently graduated from The Culinary Institute of America (CIA). This was a blessing because the executive chef imparted a lot of culinary wisdom on Chef Russell and may have been the inspiration he needed to get his Associate’s Degree.

Chef Russell graduated from Westmoreland County Community College with an Associate’s of Applied Culinary Science. With this degree, he moved on to work at the Rolling Rock Country Club in Ligonier, PA. Chef Russell began as a prep cook, but he often helped out the pastry chef when needed. He really found his niche in the pastry area, and when the pastry chef was asked to leave, Chef Russell came forward and asked for and was granted a chance. Chef Russell became the Head Pastry Chef at the Rolling Rock Country Club, where he worked for a number of years. Rolling Rock Country Club is privy to having famous guests- like Dick Cheney, so this was truly an honorable position and a fantastic opportunity for his career. In 2003, The American Culinary Federation (ACF) awarded him the title of Certified Executive Pastry Chef (CEPC). Shortly afterward Chef Russell applied and received a position at The Art Institute of Pittsburgh as the Baking and Pastry instructor. He recently graduated from The Art Institute with his Bachelor’s in Culinary Management.

But why leave an Executive Pastry Chef position? Chef Russell left for personal reasons as well as for his profession. Taking this job gave him a little of his life back and more time to spend with his family. An Executive Chef position can be quite daunting working 6 days a week at all hours. Having this extra time, Chef Russell has the opportunity to further researching new techniques. It also gives him the opportunity to refine and define his own personal style.

In addition, teaching is a very worthwhile vocation. “That moment when you see something click in a student–” said Chef Russell, “when they are piping, or rolling out dough, or deboning a trout and you see that look that says ‘Hey I can do this!’ it’s worthwhile.”

So what does the future hold? Currently a Baking and Pastry Associate’s program is in the works. No word on when it will be offered as of yet, but it will be in the near future. Until then, Chef Russell plans on offering workshops for anyone interested- for modeling chocolates and possibly on the shaping and use of gum paste. These will be offered in the fall so look out for the postings. Chef Russell also plans on competing in The Taste of Pittsburgh competition alongside Chefs Scott Schmucker, Jeremy Reed, David Russo, and Sally Frey.