Chef Rodney, the executive chef at Cabrini for the past 15 years, recently resigned from his position at Cabrini to work in a corporate building in Philadelphia, Pa.
His position at Cabrini re- quired him to make the day-to- day menus for the cafeteria.
His long time friend and co- worker, Chef William Turner, a chef at Cabrini, said that Chef Rodney started off as a chef for Penn State University and made his way to the Cabrini College kitchen.
Chef William Turner, third Chef at Cabrini, said, “At one time he [Chef Rodney] was here and running five other colleges. I’m telling you, his heart is so big.”
During his time at Cabrini he went from being a chef in the kitchen to being head chef, also
known as Executive chef, which means that he was in charge of all of the other chefs, giving them orders of what to cook for the students at Cabrini.
Hassan Goines, junior exer- cise science major, said, “It was good for me to get the oppor- tunity to know who he is. He’s
a great person once you get to know him. He can tell you a lot about himself and he’s been here for a long time.”
Many of the workers at the dining hall are new hires to the cafeteria and did not get the chance to experience working with Chef Rodney throughout the years.
“Chef Rodney was an excel- lent culinarian; nobody could cook better than him. He had great food and he also had a great personality that just meshed well with the commu- nity here, so he was really good with people,” Tracy Eells, gen- eral manager for dining ser-
vices, said. “He was organized and was good with the staff. He was just generally a great per- son.”
“I have been with Rodney for 15 years and he taught me every- thing I know. I was real sad when
he said he was leaving,” cafeteria chef, Will Turner, said.
