I furthered my education in New Orleans in the late 1970s, working for the Saia family and entering the University of New Orleans, where I found out higher academia bored me and I was tabbed a radical by my professors. My circle of friends nicknamed me “RadRod,” short for Radical Roddey. It stuck like super glue. My professors and I argued a lot, pointing out that my views were not in order with established rules. I stated to them that my freewill and ideas came from within, not from damn antiquated books. They disagreed and I split the college scene after two years. But I continued as a Saute Chef, and later, as a Sous Chef, for several more years for the Saia Family, mastering Classic French, Cajun, Creole, Italian, and Sicilian cuisine. Working for the Saia’s opened other avenues of adventure for me, such as doing tours in Central America as a food relief advisor in the early ’80s for a government organization that contracted them. I won’t get into these stories, but they exist in other articles I’ve written, which DivineCaroline has so graciously published.
After coming back to the States in 1984, I was hired as the Executive Chef of Bridge Harbor Yacht Club, where we had a Five Star Classic French menu. Then in 1987, I was lured away by Ol’ man Blount, who owned “Bobalucci’s,” where I stayed till 1995. Bobalucci’s is the only restaurant I ever truly loved. Foreclosure ended that perfect relationship, much to my dismay. I freelanced as a Chef/Mgmnt. troubleshooter, going into failing restaurants and resurrecting them, giving the establishment and it’s employees new life. After 2001, I hung up my apron for good. That’s when I first notice my stamina had diminished. Old wounds from Central American campaigns began to take their toll. By 2005, neuropathy began to take control. Uncle Sam classified me as disabled, but I can’t complain. The Company provides me life and sustenance, and I’ve lived three different full Lives in my short time of existence. Not bad for a country boy from South Texas.
