Congratulations to our 2024 Graduating Interns!
As the school year ends, we want to showcase our graduating interns and their remarkable accomplishments. Congratulations to our interns and thank you for choosing to work with us.
read moreSpotlighting Our People | Honoring Veterans Day
On Veteran’s Day, we recognize and thank our veterans for their steadfast dedication and service. The veterans on our teams demonstrate the same strength and integrity as they displayed in their service, and we are grateful. Join us as we honor a few of our associates who served:
Bob Cobb | General Manager at Mass Maritime Academy
Beloved as the general manager at Mass Maritime Academy (MMA), Bob served in the Navy for 17 years as part of the submarine force, where he also supported as an instructor. He retired in 1996 as a Chief Petty Officer (MSC/SS), joining the team at Mass Maritime Academy, where he has helped the dining team fuel cadets for the last 28 years.
Bob’s favorite thing about working at MMA is going on the sea term, a special tradition at the university where cadets embark on a semester at sea to learn the ins and outs of marine engineering and transportation. He’s busy preparing for his next sea term this January!
Larry Ward | Cook at Xavier University
Xavier University associate Larry Ward served in the Army for 21 years in a wide variety of roles, including as a Food Services Specialist, Personnel Records Specialist, Administrative Specialist, and ADA Chaparral Missile Crewmember. In recognition of his meritorious service, he earned the Army Commendation Medal.
Now with Xavier Eats for over 30 years, Larry works at the Delicious Without station to help provide food-allergic students with the proper fueling. He is one of the first associates to greet students coming into the dining hall and brings genuine warmth and a kind smile to everyone he encounters.
Larry was also featured in the Xavier Newswire campus newspaper for his life of service. Check out his feature.
Glen Kiely | Chef at Texas A&M University, Corpus Christi
At Texas A&M University, Glen Kiely works to support guests with the cooking skills that he spent 20 years perfecting, including a year as a culinary specialist in the Navy, where he fed his fellow troop members. Since joining Chartwells over two years ago, he has worked to help make the TAMU dining experience better for all by using the skills he honed. His favorite part of working at Chartwells is the creative freedom he has with his cooking and recognition for his culinary expertise.
Louis Wooderts | Production Manager at Texas State University
At Texas State University, Louis Wooderts supports the team as the backbone of their production management, helping to ensure that the Texas State kitchens are supplied with everything that chefs need. He served for 13 years in the Marine Corps, where he worked as a food service specialist and subsistence supply manager. After achieving the rank of staff sergeant, he joined Chartwells, where he says that he loves working with his team and being part of the Jones Dining Center.
Massachusetts Maritime Academy and the University of Massachusetts Dartmouth Give Thanks to Veterans
In the spirit of giving back and sharing thanks, the Mass Maritime Academy and the University of Massachusetts Dartmouth teamed up to help raise money for veteran mental health. Together, they hosted a charitable lobster boil with Fishing for the Mission 22, a nonprofit that funds therapeutic fishing trips and vocational mentorship. The event raised over $20,000 for the nonprofit, giving back in gratitude and underlining the charitable spirit that powers our teams.
These veterans’ contributions, both in and out of uniform, make a difference every day. Thank you for your dedication.
