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Hank Reid

Sunday, October 7, 2012

Letter to the Editor: Return from Afghanistan

After a long separation, Hank Reid and his family have been reunited with their son after a long tour in Afghanistan.

(Editor's note: this letter to the editor was sent by Hank Reid, found of Trinity Community Culinary Institute.) We often remember those moments in our lives when we can say Christmas came early. I can say that moment for me and my family came at approximately twenty two hundred hours a day and a half ago. My attempts at military lingo may fall short but what my family experienced far exceeded many joyous emotions I can remember. Almost two years ago, a tough but necessary decision was made for my eldest son Davonta to join the Army. Understanding all the risks with the added experience of personal tragedy, my wife and I knew that he was no more safe here as a young man with a mind of his own and no plan for the future, than in the …

Kenneth Stepp

9:30 am on Monday, October 8, 2012

My son, son in law, and best friend went there and returned safely. Memories they wish they never had and lost team members take a toll. I remember waiting for word after they had a mission. It's tough on them and their loved ones. God bless this soldier and his family.   more ›

Thursday, July 19, 2012

Business Spotlight: Trinity Community Culinary Institute

An organization founded by a man who went from dishwasher to Executive Chef, Trinity Community Culinary Institute hopes to make a lasting impact on our local community.

Hank Reid was 17 years old when he made the decision to pursue a career in cooking. At the time, he was a truck driver for Mayfield Dairy. Despite his passion for food, his first career choice was something very different – architectural engineering. While he was studying mathematics and engineering at Clark-Atlanta University, he ran a small catering company out of his dorm room. Armed with a hot plate, toaster oven, and steaks out of his parents' freezer, he prepared steak dinners for his friends, making good money in the process. One of his stops on his truck route was Houston's, a swanky downtown Atlanta restaurant. In a conversation with the owner, he mentioned that he wanted to pursue a culinary degree and asked if there were any …

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