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National Restaurant Association - Honoring vets in the foodservice industry

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Honoring vets in the foodservice industry

Did you know there are at least 250,000 veterans working in the restaurant industry?

In honor of Veteran’s Day, here are some military servicemen and women who, after entering civilian life, went on to successful careers in our industry.

Read about Steve DeChazo, who also was a cook in the Navy and now serves as director of the Food and Hospitality Institute at El Centro College in Dallas; Tom Morrisey, who retired from the Army after 24 years and is now head cheese maker for River Whey Creamery in Schertz, Texas; and Christopher Rogers, who retired from the Army in 2010 and is now school nutrition manager at North Laurel Elementary School in Laurel, Del.

The National Restaurant Association Educational Foundation supports America's armed forces through training and post-duty employment. Find out how.

Pictured above: Navy vet Steve DeChazo, far left, with his students at the Food and Hospitality Institute at El Centro College in Dallas

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