UConn’s Bakery “Not Just Desserts” produces hundreds of thousands of desserts and baked goods each year – over 90,000 just in chocolate chip cookies! Pastry Chef Crystal Russell has been with the team since 2003 creating sweet treats for the campus community.

Crystal arrived shortly after she graduated from Windham Tech’s Culinary program where she had received the Baker of the Year Award – an award that hadn’t been given out in 3 years.

Over the last 16 years she has built up her skills with hands on learning from the bakery managers. What she loves most about her job is the freedom to experiment, create and seeing her recipes on a menu. Her favorite pastry to make at UConn is Danish because there are so many options with shapes and fillings.

Although she is creating thousands of sweet pastries each year, don’t count her out of the savory game! At home she is known to make a mean crab rangoon and beef wellington!

Susan Chang’s love for cooking began as a child growing up in Taiwan. With no formal education, she learned everything with on-the-job training. Her grandfather was also a chef and she recalls that he always had a stern look on his face since he took his work so seriously.

Being in family-owned restaurants has been the backbone of her culinary career. In 1985 she moved with her family to the United States where she was part owner and operator of the restaurant they opened in Nebraska. She then moved to New York to work in another family-owned restaurant, eventually landing in Storrs.

In 1998, Susan and her family purchased a restaurant in downtown Storrs and opened Chang’s Garden, serving authentic Chinese food to the UConn community for many years. Although Susan and her sister have since sold the restaurant, it is still called Chang’s Garden and in operation today.

After leaving the restaurant business, Susan started as a kitchen assistant at UConn Dining in 2010, eventually working her way up to a chef three years later. She currently works as a chef at South Dining Hall where a variety of international foods are served. For Susan, food and family have always gone together and she often brings specialty/authentic foods from home to share with staff and managers. She takes a great deal of pride in her work and food, loves her job and says the students at UConn help to keep her young!

Get to Know Chef Chang:

Favorite Quotes: “Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist. There’s nothing wrong with that: The great cathedrals of Europe were built by craftsmen — though not designed by them. Practicing your craft in expert fashion is noble, honorable, and satisfying.” – Chef Anthony Bourdain

“The way you make an omelet reveals your character. – Chef Anthony Bourdain

Cooking Philosophy: I love to cook and watch students (and others) enjoy the food I make.

Cooking Secret: Using pizza dough to make scallion pancakes.

Hard work and dedication are the ingredients in chef Bruce Haney’s career. In his almost 48 years as a full time chef at UConn Dining Services, he has also held eight other jobs as a chef and caterer in his spare time. If that wasn’t enough, Haney also serves as the treasurer for his union, Unite Here Local 2527T, on the Pension Committee and as co-chairman on the Retirement Plan Committee.

Shortly after receiving his associate’s degree in Culinary Arts, from the Culinary Institute of America, he joined the Army Enlisted Aide Program as part of the Quartermaster School. As an aide under the command of a Lieutenant General he was responsible for purchasing, menu planning, food preparation and serving for all meals, dinner parties and special functions. During his time in the Army he rose to the rank of sergeant and received the Commendation Medal and Good Conduct Medal.

After he was discharged, Bruce began his career at UConn in 1972 as a chef and dining hall manager. During his 31 years in this role he would also bring his talents as an executive chef to numerous venues in the area:

Owner/Executive Chef – Thistles A Caterer, Inc (Pautipaug Country Club), Baltic, CT
Perry’s Restaurant, Willimantic, CT
Frank Davis Resort, Moodus, CT
Pasquaney Inn, Bridgewater, NH
Willimantic Motor Inn, CT

From 1969-1985 he also took on a third job of catering private parties, weddings and banquets for 25-350 people.

In 2003, Bruce received the Dining Services Employee of the Year Award and  became a kosher chef at Gelfenbien Commons Dining Hall. Gelfenbien is the only dining hall on campus that offers a kosher kitchen that is certified by the Kashrut Commission of Greater Hartford. All kosher dishes are prepared under the close supervision of our resident Mashgiachs.

Bruce has been married for 47 years and makes his home in South Windham, CT. He has three children, and four grandchildren.

“Since high school I have enjoyed working in food service, with the changing trends, and working at UConn, especially given the diversity of the students. I have especially enjoyed the opportunity to venture into new and varied menus and ethnic foods.”