04/23/2026
It's Brody day today!
To put it simply, Brody is one of the greatest to ever do it here at the Half Nelson. He's been a beacon of positivity and has exemplified such a strong work ethic over the years. We all feel so fortunate to have someone who is reliable, professional and an overall solid human being! Thanks for being you, Brody! 👏
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Q: How long have you been working in the industry?
A: July 1st will be my seven year anniversary! My dad was a chef, so I spent my whole life in the restaurant industry, but my first shift that the government was notified of was two weeks exactly before I turned 14. I've had the chance to work in some really cool kitchens throughout Davenport and Bettendorf, but the time that shaped me as a restaurant employee would be the two years I spent baking and making dough at at Smash Pizza .
Q: How long have you been with the Half Nelson?
A: This is actually my third time getting hired here, although in high school I worked in the kitchen on fryers and sauté. I'm just shy of a year as a server this time around, and they'll have to beat me off with a broom to get rid of me this time!
Q: What are you up to outside of work?
A: I'm mostly locked in my bedroom doing homework if I'm not at work, but when I get some free time I'm probably either reading a Terry Pratchett novel or playing Magic the Gathering. I'm about a dozen books into the Discworld series and I'm trying my darndest to finish the whole thing before I kick the bucket.
Q: What is your favorite dish that is currently on the menu?
A: Swordfish. Chef could completely change the dish in-between me writing this and anybody reading it and it'd still be my number one without a second thought.
Q: How do you feel working in the restaurant industry has shaped your outlook on life?
A: I like to think getting to be a part of so many amazing kitchen crews so young really taught me the value of pride. I love cooking and serving food, I love getting to do it well, and I love trying to get a little better at it every day. I’m not sure I’d have understood that as young as I did if there wasn’t a dining room full of customers waiting on me to feed them after school.
