Lexington Independents Celebrates National Culinary Arts Month

Lexington Independents

Meet Food Service Director and Executive Chef Rhodine Davis, who manages and prepares exciting menus with high-quality food and fresh ingredients for breakfast and lunch at UMS-Wright Preparatory School in Mobile, Alabama.   “My culinary journey started in Jamaica where I had two mentors –  Chef Sanju and Chef Lucien – who helped to mold my talents and develop my creativity.”

Chef Rhodine was honored to be a member of the Lexington catering team that showcased their culinary talents serving 300 attendees’ breakfast and lunch during the Midsouth Association of Independent Schools (MAIS) conference held earlier this summer. MAIS is a consortium of 120 independent schools, including schools in Mississippi, Tennesse, Louisiana and Arkansas, whereby participating in the conference, administrators and heads of school are able to network with exceptional chefs like Rhodine, pictured here!

Prior to joining Lexington Independents, Chef Rhodine served as a private chef for a mayor, movie actor, NFL players as well as managed top restaurants on the Gulf Coast of the United States.  As Chef Rhodine graduated with a bachelor’s degree in hospitality management, he values the importance of continuing education and helps to train and further the skill set of his culinary team members who prepare creative recipes for students, client catering and special events!

His advice for future culinarians:  With PRACTICE becomes PERFECT!

ENJOY Rhodine’s TOMAHAWK STEAK recipe which was served at a recent leadership conference:


  • 2 Tomahawk steaks
  • 3 teaspoons Kosher salt
  • 2 teaspoons black pepper

Compound Butter

  • 8 tablespoons salted butter room temperature
  • 2 teaspoon minced garlic
  • 2 teaspoon fresh parsley finely chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce


  • Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
  • Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
  • Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You’ll know the steak is ready to flip when it releases easily from the grill.
  • Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
  • Let rest 5-10 minutes. Spoon 1-2 tablespoons of compound butter onto the steak.
  • Slice and serve!

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