As the new executive chef in NEOMED’s Conference Services, Rodney Reckner oversees all aspects of food and beverage for the University.
Reckner had been NEOMED’s banquet chef prior to the COVID-19 pandemic, which shut down most conference services activity. Before returning to the University, Reckner was executive chef at the Crystal Clinic Orthopedic Center in Fairlawn, Ohio.
Reckner recently shared a bit about himself with The Pulse.
Where did you grow up?
My father was in the Navy when I was growing up, so we moved every three years! The highlights were Jacksonville, Florida, San Diego, California, and Waldorf, Maryland.
Where do you live now?
Rootstown!
What led you to NEOMED?
I was the banquet chef of NEOMED pre-COVID. When the pandemic happened the entire catering department was laid off and I changed gears and became a hospital chef. Xavier [former executive chef] reached out to me when he knew he was moving to a different role and asked if I’d be interested in interviewing for the executive chef job here.
What do you hope to accomplish in your new role?
To revitalize the Bistro and elevate student dining and to enhance profitability of the food and beverage program at the University.
What inspired you to work in your profession?
My first-ever fine dining job was at Magnolia’s Beachside in Cocoa Beach, Florida. Chef Jason Clark was the first real chef I ever worked for; it was there that I learned that food is art you can eat.
Favorite book or book you’ve been recommending lately? Why?
I love to read! Mostly sci-fi, it is like a break for the mind! I have recently re-read Dune by Frank Herbert and it is such a good, classic, sci-fi book.
What movie have you seen more than three times? What keeps you going back?
I love really cheesy horror movies from the ’80s and ’90s. Near Dark, The Lost Boys, Humanoids from the Deep, the original Friday the 13th and Nightmare on Elm Street. They are so bad they are good!
You’ve been invited to a potluck. What’s your go-to dish? Why?
Thai curry with Jasmine rice. It’s simple to make, delicious and it holds well for a long time.
What do you do better than anyone you know?
Well, I think all chefs think they are God’s gift to the profession so, cook?
When you were a child, what did you want to be when you grew up? (If you didn’t do that, what made you change your mind?)
A fighter pilot! I grew up on Navy bases so I was in love with fighter jets. Sadly, I couldn’t pass the hearing test required to enlist.
You’ve been handed a plane ticket to anywhere in the world. Where are you going? Why?
Europe! I have never been. I think everyone who is serious about gastronomy should visit France; it is the birthplace of so many of our modern cooking techniques. I could happily eat my way across Europe.
What’s the latest thing you crossed off your ‘bucket list’?
Me and my family just got back from a Caribbean cruise. Me and my oldest son got to go snorkeling off the coast of the Dominican Republic, and that was pretty ‘bucket list’ worthy.
What’s the latest hobby you’ve engaged in? Why?
I’m really just a big nerd, I have three sons and I have been buying books and thinking about teaching them to play Dungeons & Dragons.
Anything else the campus community should know about you or your role?
I am making student dining my focus here, so I welcome any and all feedback from the students and faculty. If you see me walking about, feel free to stop and share your thoughts! What would you like to eat?