Airmen mix it up for Best Chef

MOODY AIR FORCE BASE, GA, UNITED STATES

09.01.2017

Story by Airman Eugene Oliver  

23rd Wing

The Georgia Pines Dining Facility morning and evening shifts competed in a Best Chef competition Aug. 25, here.
The 23d Force Support Squadron hosted event pitted DFAC Airmen against each other to measure their team’s culinary creations on taste, presentation, and overall creativity.
While both teams cooked for competition bragging rights, the seven member evening shift team brought home the title of best chef.
After participating meal card holders feasted on each team’s signature entrées, sides, and desserts, Tech Sgt. Scott Bobeck, 476th Maintenance Squadron A-10C Thunderbolt II fuel systems specialist, was one judges to submit their score cards with feedback for both teams.
“The change in menu was a great idea and most likely a morale booster,” said Bobeck. “I thought the food they prepared was great and the pride they showed while serving it was evident”
Normally, the DFAC menu is set in stone but in this instance, the teams were able to create their own menu. The winning team’s menu ranged from shrimp Alfredo to strawberry shortcake.
“I’m happy we were able to work effectively as a team,” said Airman 1st Class Chen Liang, 23d FSS food services apprentice and member of the winning evening team. “Everyone was able to prepare something they enjoyed and that was the key to us winning.”
While this event was beneficial to the DFAC staff, it also allows meal card patrons to look forward to their next meal.
“I like for our staff to have the opportunity to show off their skills,” said Staff Sgt. Latoya Wells, 23d FSS services shift supervisor. “We usually are told what we have to cook, but this was a great chance for us to show our creativity and appreciation for our guests.”

• Date Taken: 09.01.2017
• Date Posted: 09.01.2017 14:47
• Story ID: 246919
• Location: MOODY AIR FORCE BASE, GA, US