Dining facility keeps Airmen fueled with food

  • Published
  • By Tyler Hemstreet
  • Staff writer
MCCHORD AIR FORCE BASE, Wash. --  Whether it's a giant tray of lasagna, a pot of Jambalaya or a hearty helping of beef ball stroganoff, service apprentice and kitchen shift leader Airman 1st Class Anthony Ribeiro, 62nd Services Squadron, never hesitates to taste his creation between eight and 10 times before he puts it out. 

He wants it to taste just right for the many Airmen that dine each day at the Olympic Dining Facility. But the care Airman Ribeiro puts into his work doesn't stop at taste. 

"I also like to make sure my product looks good, whether that means big chunks of tomatoes in the red sauce or parsley garnishes on the main course," he said. "Most customers choose with their eyes." 

Every day the dining facility cooks up meals made from scratch using specific Air Force recipes. The goal is to give Airmen a healthy, affordable meal that meets low fat and sodium standards, said food service section chief Master Sgt. Ramon Erpelo, 62nd SVS. 

The menu runs on a revolving 14-day cycle that the Air Force tries to keep constant throughout its bases, Sergeant Erpelo said. While the facility's main mission is to feed dorm residents, active duty, guard and Reserve Airmen can also eat at the facility, said non commissioned officer in charge Master Sgt. Jeff Siefker, 62nd SVS. Retirees and their immediate family members may eat at the dining facility only on federal holidays, Easter and the Air Force's birthday, Sergeant Siefker said. 

In addition to feeding the base population, the dining facility's mission also includes training 62nd SVS Airmen to work at deployed locations. 

As a supplement for Airmen working in the kitchen preparing meals, 62nd SVS leadership here brings in local chefs from the International Food Service Executive Association to train on restaurant procedures, Sergeant Siefker said. 

"Airmen learn about everything from the basic things such as knife sharpening to proper sanitation and proper cooking temperatures for different meats," he said. "It's all training that is very beneficial to them while they're in the military and when they get out." 

The virtues of teamwork, time management and communication are also a big part of working in the dining facility, Airman Ribeiro said. 

"Time management has a lot to do with food management because you can't let certain entrees sit for too long," he said. "When everyone is working on a different entree you have to communicate to get things prepared and out on time." 

Airmen who dine at the facility reap the rewards of the behind-the-scenes teamwork with a healthy, affordable meal. They are also treated to a quarterly birthday dinner where plates of steak and lobster are brought to their table by first sergeants and commanders.