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Making a difference with every dish

July 6, 2020 Alumni, Baking, Pastry & Culinary Arts, Business & Hospitality, Business, Arts & Sciences, Penn College Magazine, Penn College Magazine Feature Comments are disabled after 182 days.

Chef Robert Wood, '17, stands in the dining room of Jon Bon Jovi Soul Kitchen, a "community restaurant" in Toms River, N.J., where he is executive chef.
Chef Robert Wood, ’17, stands in the dining room of Jon Bon Jovi Soul Kitchen, a “community restaurant” in Toms River, N.J., where he is executive chef.
The Soul Kitchen's manifesto is communicated clearly on its wall. Portions seen here.
The Soul Kitchen’s manifesto is communicated clearly on its wall. Portions seen here.
Wood and Soul Kitchen volunteers strive to provide wholesome food to clients, about half of whom pay for their meal.
Wood and Soul Kitchen volunteers strive to provide wholesome food to clients, about half of whom pay for their meal.
Wood, one of the restaurant's three paid staff members, preps in the Soul Kitchen's restaurant.
Wood, one of the restaurant’s three paid staff members, preps in the Soul Kitchen’s restaurant.

From the Spring 2020 Penn College Magazine: Rob Wood, ’17, is executive chef for the restaurant of a literal rock star. But it’s his clients who inspire him. Read “Making a difference with every dish.”

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