CAMP MURRAY, Wash. - Master Sgt. Darrell DeGroff says when he was serving overseas a decade ago, three of his best friends died. Those deaths have stuck with him during his military career and given him a passion to ensure that Soldiers' meals are the best possible.
DeGroff, who is now the food services director for the Washington National Guard, says, "Every day, I open up a dining facility or restaurant, I see my old buddies standing there, saying, 'D., what's for dinner?' I try to bring that passion. It is hard work but we make a huge difference in their lives."
For each of the past five years, DeGroff has helped organize a kind of Food Services Expo bringing Soldiers together with the food services and restaurant industry to talk about best practices. The expo takes place at Joint Base Lewis-McChord, which includes a culinary arts competition for high schoolers and college students, food and product demonstrations and a chance to sample food that could potentially be served to Guard members during a menu board trial period.
The expo also connects soldiers, who have been trained to cook, with restaurants and businesses that are looking to hire cooks or simply offer networking opportunities for when soldiers need a job, they know who to call.
U.S. Army Specialist Aaron Perchaz said he ended up speaking to chefs visiting from Red Wind Casino in Lacey about potential jobs they have available.
DeGroff said Compass Group, which does food service for major technology companies in the Seattle area, was interviewing soldiers on the spot for potential job openings.
"If you own a restaurant, you need people to show up to work," DeGroff said. "You need people that understand if you're not profitable, they don't have a job. You need people who care about the mission. You want people who aren't on drugs and don't steal. Well, when you come to us and interview our folks, they've already had background checks. They meet qualifications that employers are working with and, most likely, they already have their health care taken care of by the Guard and they can buy health care cheaper than an employer pays for it."
"I think this whole event is awesome," Perchaz said. "You get to meet a lot of people who teach you things. Master Sgt. DeGroff just does an amazing job connecting soldiers, not just in the Guard but in the regular Army, too. These restaurants want us because we know how to cook good food and I think that's awesome."
Perchaz said he learned more in a half hour watching Stewart Carlson, owner of Stewart's Meats, deconstruct meat than he has reading a lifetime of cook books or cooking technique guides.
For Carlson, the event was a chance to get to meet potential customers while also passing on a lifetime of knowledge. His family has owned Stewart's Meats in Yelm since 1933.
"This is a good educational opportunity for everyone to get involved with," Carlson said, adding this was the first time he'd demonstrated in 40 years, but would do it again for the Guard in a heartbeat. "Everybody has to eat. The soldiers and the teens come and learn from different vendors and suppliers. Today, we had so many people interested in just what we do and how we do it."