Inspired by his maternal grandfather — a Vietnam War veteran turned cook — former Army officer Andrew Reinicke traded the front lines for the front of house.
That path traces back to his earliest memories of food and family. Reinicke grew up in a large family where food meant connection. The oldest of nine, he spent much of his time in the kitchen.
“My fondest memories are sitting around my grandparents’ table, eating, playing cards and connecting,” he says. “It was my grandmother’s joy to serve food.”
After high school in San Diego, Reinicke explored interests ranging from theater and debate to studying political science at UCLA.
He later taught U.S. history and worked at a think tank in Washington, D.C.
At age 30, he decided to join the Army.
From Military Service to a Turning Point
As an Army officer, Reinicke managed supply chain logistics, ensuring critical equipment reached its destination. While serving, he began a doctoral program in political philosophy at Claremont Graduate University.
That path changed after an epilepsy diagnosis forced him to withdraw and leave the military.
With support from family, friends and faith, he began to reconsider his future. Through recreational therapy, he discovered something unexpected.
“What made me happy wasn’t the therapy — it was cooking,” he says.
He decided to enroll in culinary school.
Finding Purpose Through Culinary School
Reinicke enrolled at ICE’s Los Angeles campus, where structure and hands-on training helped restore a sense of direction.
“The regulation of my schedule helped even with basic things like sleeping,” he says. “It gave me a purpose and a drive that I was lacking after the military.”
🪖Learn more about post-military career training at ICE.
Drawn to pastry but focused on improving his health, he chose the Health-Supportive (now Health-Centered) Culinary Arts program.
“Food has traditionally been seen as medicine,” he says. “You can integrate East and West for health reasons — and it can still be delicious.”
Embracing Plant-Based Cooking
For his final menu, he created a vegan shepherd’s pie and vegan French onion soup — their connection inspired by the historic alliance between Scotland and France.
“If you had told me two years ago that I would consider veganism, I would have laughed,” he says. “I’ve learned so much by keeping an open mind.”
He later completed his externship at Oceanside Kitchen Collaborative, preparing meals for the community while practicing zero-waste cooking.
Looking Ahead
Reinicke later returned to ICE to pursue the Pastry & Baking Arts program.
“ICE met and exceeded my expectations,” he says.
He hopes to open a hospitality business in Ireland, combining his interests in baking, education and community.
“The culinary world is so diverse,” he says. “Whether it’s food writing, education or hospitality, I know I’m on the right path.”
*Experience varies by student, with outcomes contingent on factors including graduate aptitude, job market, place of residence and work history, among others.
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