[caption id=“attachment_3158” align=“aligncenter” width=“500” caption=“U. S. Army Sergeant Sherree Vannoy, 28, from New York City is served lunch by USO Volunteer Larri Milligan the Atlanta Hartsfield-Jackson International Airport USO on Feb 14 as part of the Operation Chefs Unite Valentine's Day buffet. (USO Photo by Michael Clifton)”][/caption]
Continuing this week’s HuffPost Impact series “Breaking the Roles” is today's profile of Michael Deihl, the Executive Chef at the East Lake Golf Club in Atlanta, Georgia, and one of the founders of Operation Chefs Unite. OCU is an ongoing partnership between the Greater Atlanta Chapter of the American Culinary Federation and USO of Georgia to feed Troops traveling through the Hartsfield-Jackson International Airport in Atlanta.
The interview shows that preparing meals for service members is about much more than just food: “Deihl’s favorite holiday to feed the troops is Christmas. Each December 25, Deihl rises at 4 a.m., ‘getting up when Santa’s just putting his sleigh away,’ to prepare a lavish traditional feast for soldiers. Deihl says, 'I never felt the spirit of Christmas. I thought I did, but I never felt it until I started getting up early to feed the soldiers.’”
More from the USO
Jul 20, 2016
'We’re Here for the Soldiers’: How One Volunteer Couple Answered the Call to Serve at USO Fort Hood
Anne Cosper always wanted to volunteer at the USO. So when her daughter, who currently serves in the U.S. Army, was reassigned to Fort Hood – only an hour drive from her Georgetown, Texas, home – she decided it was the perfect opportunity to get involved at the USO center on base.