What, chicken again? For most chefs, those would be discouraging words. For Chef James Woodard, they're a welcome challenge. Since February 1998 Woodard has served as executive chef of the Lab's food services unit. Together with manager Judi Sarkis Casto, it's his job to satisfy the temperamental taste buds of Jefferson Lab's diverse and often demanding cafeteria customers.

And these days, Woodard has more on his plate than just pleasing picky eaters. Last February he was promoted to District Executive Chef, one of only 10 chefs so honored in Eurest Dining Services' eight-state Southeastern Region. Eurest operates the JLab unit, which handles all the Lab's cafeteria and catering needs. The goal of the newly-created executive chef positions is to provide culinary leadership for the region's more than 200 units. In addition to their regular duties, Woodard and his cohorts will present special events throughout the region, and provide training and guidance when new units open. Last month he helped orchestrate a VIP food show at First Union Bank's Charlotte, N.C., headquarters.

At 31, Woodard is the youngest of the 10 chefs selected. He's quick to share the credit. "It's a team thing," he says. "Jefferson Lab is one of the smaller units, and yet we're on the map in the region. That's definitely an honor." Some units have staffs of 40 or more; JLab's has only four full-time people.

Ten years as an Army chef taught Woodard the fundamentals of his craft. Not content with basic training, he also studied local cuisine at each new duty station. But while the service took him from Korea and Japan to France, Germany, Spain and Russia, it couldn't take him where he really wanted to go. "I was hungry for more culinary mileage than the Army would allow," he said.

So, trading olive drabs for civilian whites, Woodard enrolled at Johnson & Wales University's Norfolk campus. With a little help from the G.I. Bill and a hefty student loan, he completed an accelerated one-year program and received an associates degree in culinary arts in June 1996.

His passion for cooking is two-fold. First there's the creative urge to combine foods and flavors in delicious new ways. "It's almost like being a scientist or a physicist or a chemist," Woodard says, "coming up with something that's never been explored before."

Then there's his love affair with his audience. "Seeing someone immediately gratified by something that I've created," Woodard explains. "The oohs and aahhs, the amazement of 'How did he do that?' and 'What is in this?'" That's what really keeps him cooking!




Take Our Kids to Work Day features role model visits, activities, singer

The Lab's Take Our Children to Work Day in honor of National Take Our Daughters to Work Day is set for Thursday, April 22. The registration deadline is April 19.

The event is open to all Lab employee children (immediate family only) between third and eighth grades. Youth will meet with Lab role models from 8:45 -11:30 a.m. then lunch with their parent(s). The afternoon includes science and math activities, and a special session with college physics instructor and science entertainer Lynda Williams. Her performance starts at 3:45 p.m. and will include science-based songs to pop or well known tunes.

Contact the Education Group at ext. 7164 to register your child/children for the day. Education is seeking volunteers to act as role models, and escorts to lead small groups of students between the role models' offices. For more information or to volunteer your help, call Education Program manager Jan Tyler, ext. 7164/7560.

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