By Frank Sabatini Jr.
Shortly after Geoff Cole joined the Navy as a seaman recruit in 2002, he found himself cooking for 3,500 sailors a day aboard the U.S.S. Belleau Wood during Operation Enduring Freedom. Despite taking a brief interest in food while working at a Florida restaurant prior to enlisting, he wasn’t wowed by slinging mass meals on a ship.
“I was making omelets for hours and didn’t really like it,” he recalls. “I really wanted to be a pilot.”