Issue link: http://maconmagazine.uberflip.com/i/1532159
MACON'S FOOD SERVICE VETERANS OF 2025 BY JULIA MORRISON | PHOTOS BY DSTO MOORE Seasoned in service W e're pleased to announce a third year of Seasoned in Service, a feature that highlights the people behind the plates – our hard- working professionals in the food and beverage industry who have been serving Central Georgia for over a decade. This year, we highlight a secret ingredient that makes every kitchen work – relationships. Upon putting out feelers for veterans in the industry, a sense of family surrounded us. We had no idea that Erin Graves and Ian McCray, some of Macon's most beloved bartenders, were siblings. Tangie Myers told me how she learned to cook from her stepmother at the age of 13. Now her son Terrence has been with her every step of the way since she took over at H&H – her stepdaughter works there, too. And Jeanie Do, who has mentored ShirleyAnn Herrera as part of the Shogun family for more than a dozen years and whose brother is the sushi chef, points out that an environment that lends itself to priceless family moments grows the connections further. "We see them come in for their first date, then we watch their kids grow up in birthdays and graduations. We get excited when they come back from college, because we saw them in the high chair." Fostering the ambiance for special moments isn't easy, even if these pros make it look like it is. Their work doesn't always get the respect it deserves. "I'm the kind of person where I will take anyone's baby that's crying, so that the parents get to eat," said Erin Graves, who was talking to us while taking to-go calls, thinking through a festive evening special, and solving an ice machine breakdown. But she believes the sense of communion makes the effort worth it. "Clearly the service industry is a lot of stress, but I've met some of the nicest people. I mean, some of my regulars turned into my wedding guests. Some of them have followed my kid since he was born." Shot by DSTO Moore, a portrait photographer that aims to "give people their flowers while they can still smell them," we went inside narrow kitchens and hung out at iconic barstools. We marveled at the steam rising from mashed potatoes and staged a bit more foam for the head on a proper draft pour. We each went home with half a pizza, in a sign of generosity from our subjects. Cheers to these veterans, who keep the magic moments of togetherness flowing in good times and bad. Nominate someone for 2026 by emailing hello@maconmagazine.com February/March 2025 | maconmagazine.com 79