February/March 2026 | maconmagazine.com 63
MACON'S FOOD SERVICE
VETERANS OF 2026
PHOTOS BY DSTO MOORE
Seasoned
in service
W
hen we think of our food, it's
necessary to think of our people.
The food we eat and libations we
drink are not disembodied; it's
prepared and served with hands.
According to the National Restaurant Association,
the restaurant and foodservice industry is the second
largest private sector employer, comprising over
15 million jobs. How many of us have waited tables
on and off or manned the grill at one time? But the
same pressure-filled environment and demand for
perfection that has inspired "The Bear" can be tough
to stick out over long shifts and picky customers.
That's what makes these veterans so special.
These longtime service workers, nominated by their
peers, all have 10+ years to claim in the industry
and are still looking to make a difference, plate
by plate. Seasoned in Service aims to honor their
contributions to the industry and discover what it
takes to thrive. This year's class has a combined
123 years in the service industry, and their
experience matters.
"She has been teaching me and taking care of
me for almost 30 years now… and not just me, but
hundreds of other young people that have walked
through Parish's door," said Chrissy Lynn Brown
about her nominee, Miss Clara, who Brown says
inspired her own career and "makes the best sweet
tea your lips have ever tasted." So take a look at this
year's honorees, and the next time you savor a great
plate with friends or say, "Cheers," think about the
hands (and hearts) who made it happen.
