The Heart and Soul of The Hickman’s Dining Experience
August 23, 2024
Many would agree that nothing speaks to the heart like good food, and here at The Hickman, good food is the heart and soul of our community. While delicious cuisine has always been a staple at The Hickman, few may realize that the hands preparing it are part of a larger story—one of generational talent, creativity, tradition, and genuine hospitality. This rich culinary heritage is one of the things that set us apart and make The Hickman a beloved home for so many residents.
A Legacy of Culinary Passion
Rodney Sykes, Director of Culinary and Nutritional Services. He is well-known for his masterful baking skills.
Rodney Sykes, the Director of Culinary and Nutritional Services, traces his passion for the culinary arts back to his childhood growing up; he was surrounded by his grandmothers, who not only taught him how to cook and bake but also how to knit and sew. Reflecting on his high school days, Sykes recalls the playful jabs from his football teammates, who joked that he could fix his jersey when it ripped. His dedication to his craft continued as he played football for West Chester University, working as a banquet and restaurant server at a local hotel in his spare time. Over a nine-year tenure, Sykes climbed the ranks, expanding his network and ultimately securing a position in The Hickman dining department through connections he made along the way.
Sykes is quick to praise his colleagues in the dining department, recognizing the talent and compassionate dispositions they bring to their work. “I am very lucky to have a team full of employees who are hardworking and take great pride in their work,” he explains. “Working in hospitality, you have to be caring and pay great attention to detail. We enjoy taking care of people, and we all go home happy knowing we are making a difference in a person’s life on a daily basis.”
A Day in the Life of The Hickman Dining Team
The dining team at The Hickman works hard to deliver both quality and service and is also ripe with talent and professional training. One notable member of Sykes’ team, Nick Harty, was recently promoted to Assistant Director. Harty, who earned a master’s degree in clinical
Dining Services Assistant Director Nicholas Harty
nutrition from Immaculata University in May completed a 1,000-hour internship as part of his studies. “I am very excited for this opportunity [to be Assistant Director],” he shares. “I am currently studying to earn my credentials as a registered dietitian, which I hope to complete in September.” Sykes praises Harty for his leadership and unwavering commitment to supporting the dining program, calling him “a pillar in our community here at The Hickman.”
So, what does a typical day look like in the dining department? Since all meals are made fresh from scratch on location, the chefs arrive on campus around 6 a.m. to begin preparing breakfast. Once ready, the food for the Jeane’s building is transported to smaller kitchens via insulated carts. As residents arrive in the dining room, they are greeted by servers who take their orders and wait on them throughout the meal. It’s an authentic restaurant experience three times a day!
Between breakfast and lunch, the team also prepares 25-30 meals for Meals on Wheels of Chester County, a partnership The Hickman is proud to be a part of. This collaboration brings The Hickman’s Quaker value of community into action, supporting our county’s older residents by delivering over 92,000 nutritious meals to homebound clients aged 60 and above in the fiscal year 2022-2023. While meal recipients are encouraged to make a small donation, no one is turned away if they cannot pay, thanks to generous donations and grants.
Going the Extra Mile: The True Spirit of Hospitality
Under Sykes’ leadership, the dining department at The Hickman is driven to go above and beyond. “Employees who build relationships with our residents are the backbone of our organization, making it more than just a job—this is the essence of true hospitality,” Sykes emphasizes.
