When he got out of the Marine Corps, Tom Jones found a second career in cooking.
Chef Tom Jones didn’t grow up wanting to study culinary arts. In fact, he hadn’t learned much about cooking at all prior to enrolling at New York’s International Culinary Center in 1998.
Jones was a service member twice over — first joining the Army as an infantryman in 1983 and then re-enlisting in the Marines before retiring to become a world-class pastry chef and culinary instructor.
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