Reddick said his security work in Iraq was fast-paced and often dangerous, calling it a “life-changer.”

“I came back with a heightened sense of awareness — a skill I’ve been able to utilize (as a civilian),” he said.

After his honorable discharge in 2006, Reddick worked in restaurants in Tennessee and Georgia.

In Atlanta. he did a stint at Muss & Turner’s, a restaurant that “reshaped my culinary thought process.” The typical diner was described to him as “three-piece suit, flip-flops and beer in a fancy glass.”

Reddick soon realized he preferred cooking to managing others. He also decided that restaurant work, while satisfying, came at too high a price. “At one time I was putting in 70 to 140 hours a week,” he said.

In 2008 he established his own catering business, JDR Food Services, named for the initials of his children’s names.

Two years ago he completed his degree in food and beverage operations at the Art Institute in Atlanta.

“I did it because I’m still young and felt I needed to complete something,” the 32-year-old said, noting he didn’t want to be seen as “just a chef” but a “total operations manager.”