Gregory Rodgers

Background

About Gregory Rodgers

Hello my name is Gregory Rodgers and I have been working in the hospitality industry for over thirty years and also various positions from dishwasher to kitchen supervisor. I have had a passion for cooking at a real early time in my life. I was six years old and my grandparents had a farm in back of the house in Hughes, Arkansas and of course I had the opportunity to work on the farm plenty of times. When I turn eighteen and graduated high School i went to the Navy. There I serve as a cook for two years and then transfer to weapons department. When I got out of the service with a honorable discharge and recommendation for officer, I decided to go to school to work on being a trained cook and I also gain employment with Sodexo at the Tribune Tower in December of 1990. There I started as a grill cook and I work that position for nine years where I received two promotions one as lead cook and then became supervisor at United Airlines Cafeteria where I managed union cooks. I have also work for Federal Reserve, Morrison and several other Culinary establishment. I just recently completed my internship at Walt Disney World in Orlando, florida. Right now I am completing my final phase at Washburne Culinary and Hospitality Institute and looking forward to graduation in May with a Applied Science Degree in Culinary Arts. From there I Will working harder to pursue my dream of getting established in Georgia as Chef but is willing to work my way up.