Enjoy a fun evening dining, sipping, and learning from Chef Rodney Smith of 5Church in the Edible Garden Outdoor Kitchen.
For longtime chef Rodney Smith Jr., crafting innovative takes on contemporary American cuisine isn’t just a passion—it’s in his blood. “Cooking is quite literally a family tradition,” he says. “My grandfather was a chef who owned a few restaurants in Wisconsin when I was a kid. Growing up in that family, you had a choice—you could learn to cook, or you could learn to sew. I chose cooking, and I really took to it. I figured out pretty quickly that I wanted to be a cook for my career. It’s all I’ve done all my life.”
After graduating from Art Institute of Minnesota with a Bachelor of Applied Science in culinary arts, Smith began working his way through the ranks of his chosen profession with stops at such spots as Buca di Beppo and Minneapolis landmark First Avenue & 7th St. Entry. He also served as a traveling freelance chef specializing in large-volume events, working at several PGA events including The Northern Trust (now the St. Jude Championship), the TOUR Championship and The Players Championship as well as the Presidents Cup.
Smiths’ travels eventually brought him to Atlanta, where he most recently served as culinary director for Perfectly Portioned Nutrition meal prep and running his food truck The Northern Nomad before signing up with K5 Hospitality, the parent company of 5Church Midtown, Virtue Rooftop, 5Church Buckhead and Alta Toro, a new modern Latin American concept opening in spring 2023.
As culinary director, he oversees 5Church’s ongoing transition to a farm-to-table dining model, dealing with farmers and growers and “figuring out how to best showcase these fresh, high-quality seasonal ingredients,” he says. “And I act as a kind of managing director of both 5Church kitchens—helping to design menus, training staff, working with line cooks and so on. We do a lot of banquets and catering events, and I’ll jump on a line and work a station with the other cooks. It’s just whatever needs doing. No task is too great or too small.”
During his downtime, Smith is likely to be found hiking or unwinding at home. But it’s also not uncommon to see him in the kitchen at 5Church on his day off. “I might do a little research and development,” he says. “Stop by a farmers market, pick up some ingredients and come in and cook a little bit. Chefs always need a release for their creativity.”
Schedule: Wednesday, June 14, 6:30 – 8:30 p.m.
Fee: $85 ($80 Members)
Registration: atlantabg.org/freshplates
Deadline: One week before session
This event is sold out. Please fill out the form below to be added to the waitlist.
Please note: The Garden rolled out a new digital membership system recently, and you will need your new member number when registering. If you haven’t received your new member number or have questions, please find more information on this page prior to registering.