Matthew Burkhartt

During his five years here at RIT, Production Cook Ricky Gordon has become a familiar face, and possibly a more familiar voice, for on-campus diners. The Brick City Café chef has gained a reputation for his chops behind the grill and his big personality. He’s also probably scared more than a couple of indecisive freshmen over the years.

The 57-year-old Rochester native has always known he’s wanted to work in the kitchen, and has been doing so ever since he got his start as a kitchen assistant at the age of 13. From then on, he’s worked at a numerous other places, including a stint at Eastman Kodak that he recalls fondly — despite a rough start. “I took the job at Eastman Kodak in 1974,” said Gordon. “And I quit after the first day”. Despite his dissatisfaction, his mother convinced him to go back. Eventually, he landed the job he wanted as a baker. “Best job I ever had,” he recalled. “It was like a family.”

Matthew Burkhartt

Even though Gordon would prefer to work back in the kitchen, he loves working and interacting with students at the Brick City Café grill. “That’s the best part,” he says. “I tell people to have a nice day, call young ladies Cinderella to try and make them smile. I like to have fun.” And even though he may seem a bit intense when taking orders, it comes with the territory. “Behind the grill you’ve got to be ready to go. When I’m not behind the grill, I’m a more lowkey person,” he explains. “I don’t mean no harm to anybody; I don’t mean to disrespect anybody.”

The father of three loves making shrimp scampi at home, and brings that same passion to Brick City. “When I cook, it’s as if I’m making it for myself,” he says. It’s this attitude that has students lined up for Tech Crew sandwiches and cheeseburgers daily. Just make sure you know what you want when it’s your turn to order.