Q&A with SOUL STAFF: Chef Rob Wood
What got you into cooking?
When I was in the Marines I was stationed in Japan and I used to host a home cooked Wednesday at my house every week to get my Marines out of the barracks and give them an opportunity to have a home cooked meal rather than chow hall food. I enjoyed the instant gratification received when providing someone with a meal. It also became abundantly clear how chaotic cooking for a large group of people can be, which also encouraged me to continue doing it. When I got out the Marines I was unsure what I wanted to do and decided to move back to New Jersey and go to culinary school. I fell in love with the controlled chaos that a kitchen has to offer; the culinary industry is always changing and you have to adapt with it. With the ever-changing food trends you must always be willing to learn new ingredients, flavors, & techniques. I thoroughly love trying new foods and figuring out how to incorporate different elements into the dishes I create.
What brought you to jbj soul kitchen?
I was working as a Food Service Director in a nursing home when I applied for a teaching position at my previous college. Although I did not get the job, my instructor reached out to me about a job opportunity that opened up and got me in contact with JBJ Soul Kitchen. I met with Josh and Wendy from Red Bank, who I went to culinary school with, and I did a stage with them to see if this was a good fit for everyone. I instantly loved the concept and mission and accepted the offer on the spot.
What makes jbj soul kitchen different from another restaurant down the street?
The biggest difference with JBJ Soul Kitchen and other restaurants is our mission. Fighting food insecurity while staying sustainable is only made possible through our community and support staff. Every time a customer comes in they are contributing to our mission in a form of donation; be it their time or the minimum $20 donation. Everything given directly impacts our community and affects change.
What do you say to someone to get them to dine and/volunteer?
Not many people can directly become the change in someones life. When you dine with us you are doing exactly that. Joining our community and enjoying a 3-course meal, you are directly affecting change through our mission to fight food insecurity. Donating your time or money enables JBJ Soul Kitchen to continue feeding more people, thus directly becoming the change in someone’s life. Volunteers are the backbone of JBJ Soul Kitchen. When you volunteer with us you are becoming the change in your community and helping to fight food insecurity.
Does anything special influence your cooking style?
Having lived in Japan for 3 years, I developed a love for Asian Cuisine. I tend to incorporate it into my cooking when I can. I also really like spicy, but restrain myself from over doing it unless I’m cooking for myself. I don’t have any food fears so I love trying new and unique foods that would scare most people. Overall, I think my willingness to try new food and learning how to be creative with it influences my cooking the most.
Tell us something about yourself that most people probably don't know!
I graduated both of my colleges (Brookdale – Associates, Penn College – Bachelors) with a 4.0 GPA. I was also the Student Speaker for my Commencement Ceremony which can be found on Youtube.
Q&A with SOUL STAFF
Chef Rob Wood
What got you into cooking?
When I was in the Marines I was stationed in Japan and I used to host a home cooked Wednesday at my house every week to get my Marines out of the barracks and give them an opportunity to have a home cooked meal rather than chow hall food. I enjoyed the instant gratification received when providing someone with a meal. It also became abundantly clear how chaotic cooking for a large group of people can be, which also encouraged me to continue doing it. When I got out the Marines I was unsure what I wanted to do and decided to move back to New Jersey and go to culinary school. I fell in love with the controlled chaos that a kitchen has to offer; the culinary industry is always changing and you have to adapt with it. With the ever-changing food trends you must always be willing to learn new ingredients, flavors, & techniques. I thoroughly love trying new foods and figuring out how to incorporate different elements into the dishes I create.
What brought you to jbj soul kitchen?
I was working as a Food Service Director in a nursing home when I applied for a teaching position at my previous college. Although I did not get the job, my instructor reached out to me about a job opportunity that opened up and got me in contact with JBJ Soul Kitchen. I met with Josh and Wendy from Red Bank, who I went to culinary school with, and I did a stage with them to see if this was a good fit for everyone. I instantly loved the concept and mission and accepted the offer on the spot.
What makes jbj soul kitchen different from another restaurant down the street?
The biggest difference with JBJ Soul Kitchen and other restaurants is our mission. Fighting food insecurity while staying sustainable is only made possible through our community and support staff. Every time a customer comes in they are contributing to our mission in a form of donation; be it their time or the minimum $20 donation. Everything given directly impacts our community and affects change.
What do you say to someone to get them to dine &/ volunteer?
Not many people can directly become the change in someones life. When you dine with us you are doing exactly that. Joining our community and enjoying a 3-course meal, you are directly affecting change through our mission to fight food insecurity. Donating your time or money enables JBJ Soul Kitchen to continue feeding more people, thus directly becoming the change in someone’s life. Volunteers are the backbone of JBJ Soul Kitchen. When you volunteer with us you are becoming the change in your community and helping to fight food insecurity.
Does anything special influence your cooking style?
Having lived in Japan for 3 years, I developed a love for Asian Cuisine. I tend to incorporate it into my cooking when I can. I also really like spicy, but restrain myself from over doing it unless I’m cooking for myself. I don’t have any food fears so I love trying new and unique foods that would scare most people. Overall, I think my willingness to try new food and learning how to be creative with it influences my cooking the most.
Tell us something about yourself that most people probably don't know
I graduated both of my colleges (Brookdale – Associates, Penn College – Bachelors) with a 4.0 GPA. I was also the Student Speaker for my Commencement Ceremony which can be found on Youtube.
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