McChord club chef- Journey to success

A reuben sandwich, prepared by Derek Torrence, McChord Club executive chef, waits to be picked up at McChord Grill, May 10, 2017 at Joint Base Lewis-McChord, Wash. Torrence was afforded the chance to make his dream of becoming a chef real when he went to Culinary Arts School and graduated from Johnson & Wales University in 2008. (U.S. Air Force photo/Senior Airman Divine Cox)

PHOTO BY: Senior Airman Divine Cox
VIRIN: 170510-F-ZP572-037.JPG
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