Traditional Naples-style pizza is made in a 900-degree wood-fired oven
November 11, 2019
On Veteran’s Day and every day, we thank them for their service
Ashley Anna Tuttle
Title: Pastry chef, Community Matters Café
Branch of service: U.S. Army, Explosive Ordnance Disposal Technician
Years of service: 4
What I want people to remember on Veteran’s Day: On Veteran’s Day, I think it is important to remember not only the sacrifices of the service member, but also their families.
How experience in the military translates to restaurant work: My experience in the military has had a direct impact on my leadership style. I am direct and candid, but also lead with respect and guidance.
Title: Executive chef, Yafo Kitchen
Branch of service: Israeli Army, Infantry and Special Forces
Years of service: 8
What I want people to remember on Veteran’s Day: Soldiers are ordinary people who take on extraordinary challenges and opportunities. Each veteran has her/his own unique journey to be recognized.
How serving in the military translates to restaurant work: Teamwork, working under pressure, and long hours really remind me of my military days! In the military, people gain work ethic and values that are hard to learn and hard to find in today’s workforce. As an officer, I held my soldiers to high standards, and as a chef I teach my employees personal accountability and teamwork. I love hiring veterans.
Branch of service: U.S. Army, paratrooper
Years of service: 4
What I want people to remember on Veteran’s Day: I would like people to remember that freedom isn’t free. It’s been paid for with the lives of their grandparents, their parents, their uncles and aunts and sons and daughters. All veterans have put their lives up in defense of all Americans.
How serving in the military translates to my food photography work: My military time was more beneficial when I was a combat photographer, but some of the things that I bring from that time to my work today are an attention to detail, professionalism, and a sense of accountability.