INA, Ill. (October 27, 2026) — For Rend Lake College alum Cody Sissom (Du Quoin), the journey from an aspiring culinary student to General Manager IV and Food Service Director with Sodexo at SSM Health highlights the value of hands-on training and turning classroom knowledge into real-world success.
Sissom earned his Associate in Applied Science degree in Culinary Arts in 2016, creating a strong foundation through his favorite courses such as International Cuisine, Baking and Culinary Math. However, working in healthcare dining gave Sissom a new gratitude for other skills he learned during his time at RLC.
"The most important classes based on my current role were Sanitation and Nutrition," said Sissom. "Being in healthcare we are feeding immunocompromised patients, and we have to take special care with allergy prevention, cleanliness, temperature control and restrictive diets."
Reflecting on the mentors who shaped his path, Sissom credits Culinary Arts Professor Jeff Fairbanks for making a lasting impact. "Chef Jeff Fairbanks always had the answer I needed and still provides me with support today!" Sissom shared.
Sissom's professional path in the food industry began during high school and college, where he worked at various restaurants after discovering a knack for food in his high school home economics class. During his final semester at RLC, he landed a cook position posted at SSM Health Good Samaritan. Over the past 10 years, he has steadily advanced through multiple roles — moving from Cook and Supervisor to Patient Services Manager, Food Operations Manager and finally to his current role as General Manager.
Whether overseeing cafeteria services, catering or patient dining, Sissom finds the greatest reward in the final result. "The most rewarding part of my job is when we put together an event that really wows our clients, patients, and guests," he noted.
RLC alum Cody Sissom, General Manager IV and Food Service Director with Sodexo at SSM Health
Looking back on his career progression, Sissom emphasizes the power of connection and proactive community engagement.
"Networking with people is key," Sissom noted. "The more contacts and resources you have, the more you can accomplish — from obtaining various food products, filling a position that's been posted for too long or relying on someone's knowledge in an area you may not be familiar with."
He encourages students and aspiring professionals to take in as much knowledge as possible and show up to events frequently: "Nothing is more powerful than getting your name out there and becoming someone people can rely on!"
Interested in starting your own career in culinary arts? Fill out our quick inquiry form or contact an academic advisor at 618-437-5321 ext. 1299 / advisement@rlc.edu to book a registration appointment today!