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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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Photo: MREs and the Military Rations of 50 Countries Fighting in Afghanistan Photographs of MREs and Military Rations

Ashley Gilbertson went to Afghanistan and photographed military rations from around the world.

Ashley Gilberton photographed the meals that combat troops from nearly 50 lands eat in Afghanistan for The New York Times.

Not only is he a great photographer, but he also wrote a compelling essay about military rations and what it means to eat in fatigues:

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Image of the Day: Working to Honor Our Troops

As part of the war effort, an aircraft worker checks electrical assemblies at the Vega Aircraft Corporation in Burbank, California, in June, 1942.


As part of the war effort, an aircraft worker checks electrical assemblies at the Vega Aircraft Corporation in Burbank, California, in June, 1942.

Photo by David Bransby, from the Office of War Information and the Library of Congress; also appears in The 1930s and 40s in Color photo set.

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