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From Military Service to Dinner Service

Auguste Escoffier fought in the Franco-Prussian War, and what he learned there revolutionized the restaurant industry

Illustration by Tyler Hoehne

It may not seem obvious to those outside the restaurant industry, but the professional kitchen may be one of the most appealing opportunities for American military veterans transitioning back to civilian life today. Just ask one of the veterans studying at the Auguste Escoffier School of Culinary Arts (AESCA), who comprise 16 percent of the student population there.

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