16-year-old has a chef's creative eye

WHO: Kelcey D. Rusch, 16, Rossie, a hospitality and tourism student at Jefferson Community College who recently used her culinary skills to win a partial scholarship to Paul Smith's College, Paul Smiths.

Miss Rusch, who sat quietly on a bench recently in JCC's student center with the rim of her fedora casting shade over her eyes, looked unassuming at first. But put her in a kitchen and you'll find that she is nothing of the sort, her professor Janet "Boo" Wells said.

"She's our celebrity chef," said Ms. Wells, a culinary instructor in the hospitality and tourism program. "She's going to be great. There's no question in my mind."

As a 16-year-old living in an 18-year-old's world, Miss Rusch participated in her first culinary competition recently, and won first place out of 17 incoming students. The competition was based on four tests: sauce, knife skills, a written exam and creating a complete one-plate entree with a mystery protein.

The prize was a $7,500 scholarship to Paul Smith's College for each of the four years Miss Rusch will attend.

Ms. Wells said she thinks Miss Rusch has a natural ability for cooking, especially in the area of food presentation.

"Kelcey has an eye — a creative eye. That's very unusual," she said. "It's one of those things you cannot teach someone. They either have it or they don't."

The homeschooled budding chef also excels in academics. She also received a $10,000 merit scholarship to Paul Smith's.

In her free time, Kelcey enjoys reading, photography, mountain biking and hiking.

She is the daughter of Marc D. and Hillary J. Rusch and the sister of Ryan D. Rusch, 18.

SO, HOW DID YOU LEARN TO COOK? "I grew up cooking. My grandmother originally taught me.

"My family runs a business that records musicians' work, so musicians come and stay with us and we make food for them."

HOW DO YOU FEEL ABOUT BEING YOUNGER THAN YOUR PEERS? "Most of the time I forget I'm younger than everyone else. Sometimes it's kind of intimidating — until I get to do my work. Then I'm okay."

WHY DO YOU WANT TO BE A CHEF? "I've always liked cooking, so I thought it would be interesting if I could make a career out of it.

"I like being able to create something that other people can enjoy."

WHAT'S YOUR FAVORITE DISH TO MAKE? "Asian-based stir-fry dishes, because I work well with vegetables, rice and noodles.

"But really I don't have favorites. I'm usually experimenting with new stuff."

WHAT'S IN YOUR FUTURE? "I hope to be able to one day own my own business.

"Probably not a restaurant. A personal catering business would be ideal. I'd love to be able to do that. If not that, then probably a cafe.

"I'd like to stay in the area, if possible."

BUT WHAT ABOUT BECOMING A CELEBRITY CHEF? "I don't think so. I'm terribly low key.

"Right now I'm just thinking about school."

If you would like to recommend someone to be featured in a Times Q&A, contact Times staff writer Kelly Warth at kwarth@wdt.net.