Skip to main content

Making a difference with every dish

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.”

Related Stories

Stephanie Suzadail (right) recently met in the Center for Career Design with Loni N. Kline, vice president for college relations, to finalize her establishment of two student-assistance funds.
Alumni

Inspiring nursing grad generously lifts others

Read more
Baking, Pastry & Culinary Arts

Two retired longtime faculty earn ‘emeritus’ designation

Read more
Chef, consultant and TV personality Brian Duffy (center) headlines Bacon Fest with assistance from culinary arts technology students Palin J. Hurst (left) and Charlie Suchanec.
Baking, Pastry & Culinary Arts

Students join ‘swine and dine’ fun at brewery’s BaconFest

Read more