DFAC chefs learn to add a touch of finesse

  • Published
  • By Senior Airman Justine Rho
  • 100th Air Refueling Wing Public Affairs Office
RAF MILDENHALL, England – Straight out of technical training, the Air Force gives enlisted Airmen the basic skills to accomplish their specific career field duties. It is then up to that Airman’s leadership and their own self-motivation to hone those skills through on-the-job training. Getting the training opportunity to become more proficient in one’s career field is a privilege that is becoming more available.

Senior Master Sgt. Teresa Vanderford, Air Force General Officer Management Office enlisted aide program manager, conducted a weeklong culinary training seminar June 5 to 9, open to dining facility personnel from the 100th Force Support Squadron and force support Airmen from RAF Lakenheath, England.

Vanderford, originally in the services career field, sought out the opportunity to teach advanced culinary skills as a way to instill a sense of pride in the chef’s work.

“Services troops don’t get the advanced training, or if they do, it’s very minimal,” Vanderford said. “Enlisted aides get specialized training for the job we provide for the generals, so the skillset needs to be higher. Because we are stationed all over the world, at different bases, I thought it would be a good idea to conduct training with services folks.”

The menu at a military dining facility is preset, which creates a standard of execution and results. But, cooking is often referred to as an art form through creativity and innovation.

“Services folks are locked into recipes and they can’t deviate too much,” Vanderford explained. “So it’s really about getting creative with the ingredients they have without deviating from the recipe, even if it’s just garnishing or using a different method of cooking.”

During the week, each day was dedicated to different types of cooking and baking. While learning about world cuisine, such as Latin American food, students focused on their knife skills, presentation and other proper cooking techniques.

Taking the time to advance a recipe has given some Airmen a sense of ownership in their work.

“These different methods create different looks and appeals differently to customers,” said Airman 1st Class Rodolfo Camacho, 100th FSS food services journeyman. “It allows you to individualize a dish and make it your own.”

Vanderford said she began to enjoy cooking once she was allowed to attend advanced training at the Culinary Institute of America. It was through learning at a higher level where she began to appreciate the skills of cooking.

“We are underlining precision and encourage the mindset of being a chef and not just a cook,” Vanderford said. “We boost this through taking care of their food, presenting it right and accenting that care factor. We want the Airmen to appreciate and have pride in their work.”

The success of the seminar has motivated Vanderford to create a training plan for future advanced seminars.

“I had a great time going through the training,” Camacho said. “It gave me a chance to refine the skills I already had and learn new ones that I now use every day.”