The history of West Point is integral to the history of the United States of America. From the day of its founding on March 16, 1802, West Point has grown in size and stature, but it remains committed to the task of producing commissioned leaders of character for America’s Army. Today, the Academy graduates more than 900 new officers annually, which represents approximately 25 percent of the new lieutenants required by the Army each year. The student body, or Corps of Cadets, numbers 4,400, of whom approximately 15 percent are women.

A favorite expression at West Point is that “much of the history we teach was made by people we taught.” Great leaders such as Grant and Lee, Pershing and MacArthur, Eisenhower and Patton, Westmoreland and Schwarzkopf and Petraeus are among the more than 60,000 graduates of the Military Academy. Countless others have served society in the fields of medicine, law, business, politics, and science following their careers in uniform. Ever mindful of its rich heritage, West Point continues to prepare its graduates to serve as commissioned leaders of character in America’s 21st Century Army. 2002 marked the bicentennial of this American “national treasure.” Guided by its timeless motto, “Duty, Honor, Country,” the Military Academy is poised confi dently to provide the Army and the Nation with its third century of service.

All for the Corps:  The DCA consists of several branches, all of which support the Corps of Cadets.

The DCA is comprised of The Cadet Restaurant, Eisenhower Hall Theatre, Book Store, Cadet Store, Extracurricular Clubs, Publications, Social Programs and Business Operations under the direction of Colonel Craig Flowers. Food Service falls under The Cadet Restaurant and is lead by Kevin D’Onofrio, Director of Foodservice.

Mr. D’Onofrio explains the mission and motto of The Cadet Restaurant branch: “100% of The Cadet Restaurant profit is returned to the Corps of Cadets through DCA with the money being used to offset the cost of over 110 clubs and activities offered to the cadets. Ownership is essential to what we do here. We work for the government, but we all treat this like it is our own business. We strive to continually impress our “customers” and make every course we serve deliver that “Wow” factor.  Quality and service are stressed in our day to day operations with attention to detail and customer satisfaction our main goals. Our staff strives to exceed the expectations of the diverse Corp of Cadets. These students come from every state in the union and many foreign countries. They have different backgrounds and palettes. We try to provide something for everyone and everything we do is “All for the Corps”. Our partnership with Performance Foodservice-AFI enables us to provide exceptionally high quality food service in an extremely challenging economic environment. We believe that consistent high quality products and reasonable prices keep the customer coming back. At the end of the day, my key managers and I continually work to improve our organization. We are not interested in being second best. Our sights are set on the top at all times.” Kevin D’Onofrio, Director of Food Service.

Pictured above from left to right: Steve Fishlberg (PFG-AFI, District Manager), Frank Tabasco (West Point Executive Chef), Ann Yacopino (West Point Catering Director), Kevin D'Onofrio (West Point Food Service Director), Maria Hoagland (West Point Branch Manager), Robert Conti (PFG-AFI, Executive Chef),
& Jeff Mills (PFG-AFI, Area Manager)