Meet Linnea Blake, one of the Chefs of Sugar Rush 2017

Pastry Chef Linnea Blake of Eastern Standard Kitchen & Drinks is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Linnea Blake,Pastry Chef Eastern Standard Kitchen & Drinks

Chef Linnea Blake directs the pastry program at Eastern Standard Kitchen & Drinks, including the entire Hotel Commonwealth Events Program and The Hawthorn. Linnea grew up in Milford in Worcester County of Massachusetts and now resides in Boston.  Linnea’s interest in the culinary arts sparked at an early age when she would make meringues with her Swedish grandmother, Evelyn. Linnea’s growing passion led her to enroll in Johnson and Wales in 2004. Shortly after graduating with a major in Pastry Arts in 2008, Linnea worked as a pastry chef at the Woodstock Inn in Vermont, specializing in wedding cakes and running their bakeshop.  Linnea’s extensive hotel experience started during her study abroad internship in Wales.  It was in this converted 15th Century castle, where Linnea earned valuable experience running a hotel pastry program.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Stacy Mirabello, one of the Chefs of Sugar Rush 2017

 Chef Stacy Mirabello of Johnson & Wales University is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Chef Stacy Mirabello
Johnson & Wales University

Stacy Mirabello is an associate chef instructor for the International Baking and Pastry Institute at Johnson & Wales University. As a Boston native, she grew up appreciating food at a very young age. Upon graduating with a B.A in Food Service Entrepreneurship, she traveled to England to work at the Waterside Inn, under Michel Roux. Stacy’s time in Europe lead her on a culinary excursion to France, staging in Michelin restaurants and truly experiencing French cooking.

Stacy Mirabello is an associate chef instructor for the International Baking and Pastry Institute at Johnson & Wales University.  As a Boston native, she grew up appreciating food at a very young age.  Upon graduating with a B.A. in Food Service Entrepreneurship, she traveled to England to work at the Waterside Inn, under Michel Roux.  Stacy’s time in Europe lead her on a culinary excursion to France, staging in Michelin restaurants and truly experiencing French cooking.

When Stacy arrived back to the states, she worked at the award winning Spiced Pear in Newport RI, as poissonnier and was the opening pastry chef at Bergamot in Somerville, MA.

Since her time at Johnson & Wales University, Stacy achieved her CEPC certification through the American Culinary Federation. Also has developed and updated curriculum for classes in sustainability, advanced patisserie, and light and healthy desserts.  Other professional contributions include involvement in Tastes of the World, Chef’s Culinary Conference and teamed up with Flavor and the Menu, The Flavor Experience since 2015.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Shaun Velez, one of the Chefs of Sugar Rush 2017

Executive Pastry Chef Shaun of Deuxave is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Executive Pastry Chef Shaun Velez of Deuxave Photo Andy Ryan

Executive Pastry Chef Shaun Velez was born and raised in Bronx, New York. Upon graduating from the prestigious French Culinary Institute in 2008, Chef Velez established his career in the award-winning kitchens of famed New York Chef Daniel Boulud.  It was at Restaurant Daniel, Cafe Boulud and Boulud Sud where Shaun was mentored by James Beard Award nominee and Executive Pastry Chef Chaya Oliveira.

Shaun’s desserts are stunning constructions of an interplay of ingredients where nothing goes to waste. He strives to challenge his ability and modernize sweets with new techniques, flavors and presentations.  Chef Shaun joined Deuxave as the Executive Pastry Chef in January 2016 and has brought new skills, flavors and concepts to Boston’s pastry scene. Shaun employs innovative technique to transform classic desserts to modern masterpieces —creating the perfect finale to a meal at Deuxave.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Joshua Livsey, one of the Chefs of Sugar Rush 2017!

Pastry Chef Joshua Livsey of Harvest Restaurant is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Joshua Livsey, Pastry Chef
Harvest Restaurant

Joshua Livsey is the Pastry Chef of Harvest Restaurant in Cambridge, Massachusetts, using local ingredients to create seasonal desserts that complement the restaurant’s contemporary New England cuisine.

Born and raised in Rhode Island, Livsey began his pastry career when he enrolled at Johnson & Wales University where he spent four years discovering his passion and honing his craft. Over the summer he worked his way up to Head Pastry Chef at Shelter Harbor Golf Club’s fine dining restaurant. Upon graduating Livsey took the position of kitchen manager at a Sweet Indulgence, a local bakery, learning the ins and outs of running a business.

In 2011, he launched his own custom-made cake business, while continuing to work at the local bakery. After spending three years splitting his time between his business and the bakery, Livsey moved to Atlanta, Georgia to work for Four Seasons Hotel Atlanta, where he managed the wedding and specialty cakes program and banquet desserts. In September 2016, he returned to his New England roots and assumed the role of Executive Pastry Chef at Harvest.

When he is not in the kitchen, Livsey enjoys taking his dog for a run and spending the afternoon on the beach with his family

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Valerie Nin, one of the Chefs of Sugar Rush 2017

Executive Pastry Chef Valerie Nin of Grill 23 & Bar is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Valerie Nin
Executive Pastry Chef
Grill 23 & Bar

Valerie Nin is the Executive Pastry Chef at Grill 23 & Bar, Boston’s premier steakhouse and seafood grill, where she oversees the restaurant’s pastry program. Valerie uses seasonal ingredients to create vibrant dessert dishes that complement Grill 23’s classic steakhouse fare.

After earning her degree in Baking and Pastry Arts at Johnson & Wales University, Valerie brought her skills to Himmel Hospitality Group in 2009, where she began her career as Pastry Sous Chef at Post 390. In 2012, she moved to Singapore, where she worked as a pastry chef for a restaurant group, developing globally-inspired desserts for their fine dining restaurants.

She returned to Boston in 2013, initially working at restaurants like Oleana and Sofra Bakery & Café, before rejoining Himmel Hospitality Group in 2015, this time as Pastry Sous Chef at Grill 23 & Bar. In August 2016, she assumed the role of Executive Pastry Chef.

When she’s not in the kitchen, Valerie enjoys trying new activities like glass blowing or sailing, spending time at the beach and reading mystery novels. She is also studying to take the certified sommelier exam.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Keri Anderson, one of the Chefs of Sugar Rush 2017

Pastry Chef Anderson, CEPC is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Keri Anderson
Pastry Chef

Keri Anderson, CEPC, is originally from Rehoboth Massachusetts. Keri attended Bristol Community College and earned an associate’s degree in culinary arts in 2004.  After graduating she began her career at Crestwood Country Club.   Working there for almost 9 years she was able to work her way through the kitchen and become a lead line cook and oversee the kitchen.

Keri was also able to begin working in the pastry shop where she found her hidden talents in bread baking and pastry arts.   In order for her to grow, she needed to move to Boston and work for one of the most respected clubs there, The Somerset Club, where she earned the title of Executive Pastry Chef while working there for 10 years.

Currently Keri is the Executive Pastry Chef for a world-renowned country club located in Brookline Massachusetts.  She is responsible for all pastry demands of the club and bringing the club to a new level in their pastry program.  Recently, Keri earned the certification of Executive Pastry Chef from the American Culinary Federation.  Her end goal in life is to be able to own a bakery where she will be able to showcase her delicious desserts to the public scene.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

 

Meet Jaime Davis Schick, one of the Chefs of Sugar Rush 2017

Pastry Chef Jaime Davis Schick is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Monday, July 17 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Jaime Davis Schick
Executive Pastry Chef

Jaime Davis Schick is a New Hampshire native whose passion for food and cooking is in her blood; her father is a culinary professional and her grandmother, who Schick remembers baking with as a young girl, attended Fannie Farmer’s Boston cooking school. Citing numerous relatives with careers as visual artists, Schick sees her path as a pastry chef as an expression of an inherited passion for the arts.

Schick began her culinary career at Johnson & Wales University, where she earned a bachelor’s degree in pastry and baking. During her time in college, she studied abroad in Switzerland and gained further experience during an internship at Wentworth Golf and Country Club in Virginia Water, Surrey, England.

After graduating in 2007, she worked at several bakeries and hotels in New England before moving to Chicago to work under Chef Gale Gand at Tru. During her time at Tru, she learned to celebrate seasonal ingredients and employ perfect technique. In 2009, Schick joined the pastry team at No. 9 Park in Boston, where her passion, skill, and hard work earned her the title of Pastry Chef in 2010. In 2012, she was nominated for Food & Wine’s People’s Best New Pastry Chef award.

In 2013, Jaime joined Chris Coombs and the team at Deuxave in Boston.  As their Executive Pastry Chef, Schick brought a unique approach to pastry that emphasized balance through contrasting flavors and textures, including unexpected savory-sweet pairings.

Jaime Davis Schick has been an Instructor at Johnson & Wales University in Providence, Rhode Island since 2015. Driven by the belief that dessert should be fun and whimsical, she encourages students to create sophisticated interpretations of familiar, classic sweets that demonstrate an appreciation of “real food” alongside a masterful grasp of molecular technique. For Schick, inspiration is everywhere—she is constantly exploring new ideas and techniques and learning from the work of chefs she admires and incorporating them into her classes. She is also the Executive Pastry Chef at Rail Stop in Brighton.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Katie Hamilburg one of the Chefs of Sugar Rush 2017

Pastry Chef Katie Hamilburg is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Katie Hamilburg, Pastry Chef- 80 Thoreau

Katie Hamilburg of 80 Thoreau

Katherine Hamilburg’s passion for food began at an early age. Growing up in Wayland, Massachusetts, and inspired by Julia Child, Katherine and her sister would often pretend to have their own cooking show.

After high school,Katherine deferred college admission to pursue a professional ballet career, and danced with Boston Ballet Company, as well as with the Sarasota Ballet in Florida. While dancing in Sarasota, she began working in restaurants as a hostess and server.  After her ballet career, Katherine moved back to Boston to attend Wellesley College, from which she graduated with a degree in Art History.

Throughout college, she worked in the front of the house at Alta Strada in Wellesley. After graduation, Katherine attended an information session at The Cambridge School of Culinary Arts, and realized that she could combine her loves for art, baking and hospitality in one profession.  She enrolled there and studied under incomparable Master Pastry Chef, Delphin Gomes.  From Chef Delphin, she learned the importance of precision and technique, and also to create joy in the kitchen. While in culinary school, Katherine had the opportunity to help open Bergamot Restaurant in Somerville, working as Pastry Assistant to Pastry Chef Stacy Mirabello. During her time at Bergamot, Katherine further honed her ideas about the interplay between meticulous techniques and fresh, local and seasonal ingredients.  She also worked at Bread and Chocolate Bakery in Newton, where she brought her personal philosophy of “Smile, it’s pastry!” to the culinary team, learned how to make some seriously good pastries, and enjoyed a lot of laughter in the kitchen.

Apart from pastry, Katherine enjoys traveling, visiting art museums and going to the ballet, and is also an avid music and sports fan.  Katherine is very excited to be at 80 Thoreau.  She can often be found there in the early morning hours dancing in the kitchen when no one is there to see her! But most of all, she is eager to create new and delicious desserts here in Concord, as the New England seasons change and provide different, beautiful flavors and textures as inspiration.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

Meet Jesse Jackson III one of the Chefs of Sugar Rush 2017

Executive Pastry Chef Jesse B. Jackson, III CPC is one of  five of the extraordinary Pastry Chef’s taking part in Sugar Rush 2017 on Sunday, July 16 at 6:00 PM at the Rail Stop in Brighton.  Get your ticket on EventBrite and join us as we not only enjoy a 5-course dessert tasting but raise much needed money for breast cancer research.

Jesse Jackson III, Pastry Chef at No 9 Park, Boston

Jesse was raised in Hyde Park, NY, the home of the Culinary Institute of America, Executive Pastry Chef Jesse Jackson III grew up surrounded by culinary education. His godmother, a teacher of culinary arts at a vocational school in Poughkeepsie, NY, has been a source of inspiration for him since he entered the industry at 16 years old. Jesse began his career on the savory side of the kitchen, but he soon transitioned to a pastry setting. At first dubbed “Messy Jesse” by his chef instructor for getting chocolate and/or flour on almost every surface, Jesse buckled down with extra classes and a lot of hard work to whip his skill set into shape.

As a young pastry cook and graduate of Johnson & Wales University in Providence, Jesse honed his talents at several resorts and restaurants, including Walt Disney World, Todd English Enterprises, and the Boca Raton Resort & Club before returning to culinary school – this time at the CIA, in his hometown of Hyde Park – for a second degree. Upon graduating, he set his sights on Boston, beginning in Eastern Standard’s high-volume kitchen where he learned the importance of speed and efficiency while working the pastry station solo. Jesse then spent a summer on Nantucket at Meursault Wine Bar and Dune Restaurant before returning back to Boston to lead the pastry team at Troquet in 2014. In June 2015, Jesse celebrated his birthday with dinner at No. 9 Park, and left the restaurant vowing to one day work in the No. 9 kitchen – a dream which came true just a few months later.

As No. 9 Park’s Executive Pastry Chef, Jesse runs the pastry and bread programs for the restaurant.  Through his weekly changing desserts and original bread recipes, Jesse hopes to one day be known for his unique style and technical knowledge. Jesse considers himself a lifelong learner and as a manager, enjoys mentoring his cooks and interns. One of his biggest achievements to date was competing in the 2016 Pastry Live Signature Plated Dessert Competition in Atlanta; he hopes to be selected to compete again in 2017 in this event as well as in Chocolatier of the Year, held in September 2017. In March 2017, Jesse was chosen by JWU to speak at a conference for students and faculty about success in the industry as an Alumni Leader.

Get your tickets now! Incredible desserts await you Sunday, July 16 and Monday, July 17 at Sugar Rush 2017. Join us for one evening or both!

Monies raised will support the nonprofit Bakes for Breast Cancer and  the research of Dr. Shom Goel at Dana-Farber Cancer Institute.

 

 

Sugar Rush 2017 is Here & It Raises Money for Breast Cancer!