Culinary Institute of America (CIA)

Greystone Campus

St. Helena, California

18-26 September 2010

2010 Armed Forces Forum

for Culinary Excellence

Hennessy Travelers Association

5727 Kissing Oak

San Antonio TX 78247

September 18th, 2009

Dear Hennessy Travelers Association Educational Foundation Sponsor,

I want to take the time to personally thank you for your generous contribution and personal

commitment as a participant in the 2010 Armed Forces Forum for Culinary Excellence. This week long

event at the Culinary Institute of America Greystone, sponsoring 25 of America’s finest military

foodservice professionals, has been a huge project for our humble association. I’m sure that your time

with us this week will be memorable.

Our industry has a long history of supporting the Hennessy Awards program and we have been

fortunate to expand our mission to support the Marine Corp Hill Awards, the Air National Guard Disney

Awards, and the Air Force Reserve Hennessy Awards. These troops deserve our best; they serve their

country as well as their customers. As you will see, each is an individual that any industry executive

would welcome into their own corporation. Our hopes are to show them a path for their future,

igniting them to join us in the private sector after their military career.

Again, thank you for supporting our effort. Please accept our heartfelt thanks and I look forward to sharing time with you during this wonderful week at Greystone!

Best regards,

Carmen Anthony Vacalebre President NRA Traveler - 2003

Armed Forces Forum for Culinary Excellence

Table of Contents

Background on Hennessy Travelers Educational Foundation

A Week at Greystone

Student Biographies

Hennessy Travelers Association Board

Hennessy Travelers Association Educational Foundation

The Hennessy Travelers Association’s Educational Foundation is a foundation set up by former

Hennessy Traveler Evaluators. Hennessy Travelers visit and evaluate Military Foodservice Units to

determine the “Best of the Best”. The evaluation teams consist of members from the National

Restaurant Association Board of Directors, the Society for Foodservice Management, the International

Food Service Executives Association, and military headquarters staff. This evaluation culminates in the

presentation of the US Air Force John L. Hennessy Awards, the US Marine Corp Major General W. P.

T. Hill Awards, and the Air National Guard Kenneth Disney Award, all given annually during the

National Restaurant Association Restaurant, Hotel-Motel Show.

In 1983, these alumni of travelers formed the Hennessy Travelers Association (HTA), with the

mission to support the service awards programs. In celebration of the 50th Anniversary of the

Hennessy Trophy Awards Program in 2006, the HTA established a permanent non-profit educational

foundation, the HTA Educational Foundation (HTAEF), to develop, sponsor and promote educational

opportunities for members of the U.S. Armed Forces serving in hospitality assignments, as well as to

provide encouragement, educational opportunities, support and assistance for military foodservice

professionals wishing to pursue careers in the restaurant and hospitality industry upon their departure

from military service.

Each year, outstanding service men and women nominated during the evaluations are invited to

attend an exclusive continuing education program at one of the world-renowned Culinary Institute of

America (CIA) campuses. This weeklong forum provides honorees with a customized culinary

educational experience, including hands-on classes, seminars, and roundtable discussions with leaders

of the restaurant and foodservice industries. The forum provides for lively interaction that reaps

benefits for all. Honorees broaden their culinary knowledge and skills, resulting in an immediate benefit

for the men and women serving in our Armed Forces worldwide. In addition, hosts and industry

participants are able to share their best practices and personal career experiences with the honorees,

while supporting a cause that is important to our business and country.

Carmen A. Vacalebre, president of the Hennessy Travelers Association, National Restaurant

Association Board Member Emeritus, Present Director of the National Restaurant Association’s

Educational Foundation and President/and CEO of Carmen Anthony Restaurant Group, which consists

of 5 restaurants in Waterbury, Connecticut, said of this initiative, “Allowing outstanding foodservice

personnel the chance to attend one of the world's most renowned culinary institutions to further their

skills and broaden their food service knowledge is our way of giving back to the men and women

serving our troops and our great country. Simply, it’s the right thing to do! As a former evaluator for the

Hennessy Awards, I have had the privilege to experience firsthand the culinary creations and service

the U.S. Air Force and the U.S. Marines provide active duty personnel around the world, and it is truly

best in class."

The HTAEF, an IRS recognized 501(c)(3) not for profit, relies solely on contributions from

sponsors to support the culinary forum and to meet its goals to promote educational opportunities for

members of the U. S. Armed Forces serving in hospitality assignments and provide support and

assistance for those who have an interest in pursuing career opportunities upon their departure from

military service.

We are fortunate to have many benefactors who regularly support this program. We depend

completely on their generosity to make this program a success. Feedback from sponsors says they

gain as much as they give. "The National Restaurant Association Educational Foundation was proud to

be an active part of the HTAEF’s program…We are proud to be a part of continuing these memorable

education events for (military) foodservice men and women, exceptional professionals serving their

customers and country today." said Linda Bacin, former Chairman of the Board for the National

Restaurant Association Educational Foundation. Additionally Bacin is the vice president of Bella

Bacino’s Restaurant Group, Chicago, Illinois. "At a CEO roundtable discussion as part of the

continuing education program, I had the privilege to share my life’s story with this energetic group and

witness their experience firsthand…They are so full of enthusiasm and are looking for ideas on how

they can start an independent career after they serve their country. I was honored to be a part of

programs over the last several days…I can’t wait to do this again. What a week!”

2010 Armed Forces Forum for Culinary

Excellence Proud Sponsor’s

Diamond Level

Platinum Level

Gold Level

Silver Level

Greg Hamer

Burton "Skip" Sack

Lorna Donatone

Phil & Reedy

Hickey

Pete Mihajlov

Dick Crawford

Bronze Level

Ted Burke

C. W. Craig Reed

Joe Fassler

Russ & Nancy Adams

David Gilbert Dawn Sweeney

A

Week

At

Greystone!

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Saturday, September 18, 2010 9:00 a.m. – 9:30 p.m. Travel Day

Hilton Sonoma Wine Country Hilton Garden Inn Sonoma County Airport

3555 Round Barn Blvd 417 Aviation Blvd

Santa Rosa, CA 95403 Santa Rosa, CA 95403

Dir Ph: (707) 523-7555 (707) 545-0444

Fax: (707) 569-5555

www.hiltonsonomahotel.com

www.nectarsonoma.com

Sunday, September 19, 2010

9:00 a.m. – 4:30 p. m. Group Local Orientation Tour Napa Valley

Beringer Vineyard

Johnny Garlic’s Restaurant

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Day One Class: Monday, September 20, 2010

9:00 a.m. Arrive at the Culinary Institute of America (CIA), Greystone Campus, St. Helena, CA

9:00 a.m. – 9:30 a.m. Welcome/Orientation Video

9:30 a.m. – 11:00 a.m. Interactive Tasting Seminar:

Flavor Dynamics Chef Patrick Clark 11:00 a.m. – 11:45 a.m. Campus Tour

11:45 a.m. – 12:30 p.m. Knife Skills Demo/Lecture Chef Tucker Bunch

12:30 p.m. – 1:00 p.m. Buffet Lunch

1:00 p.m. – 2:30 p.m. Cooking With the Seasons I: Autumn

Techniques of Roasting/Sautéing

Critical Control Points & Standards Chef Patrick Clark

2:30 p.m. – 6:00 p.m. Hands-on Production

6:00 p.m. – 7:00 p.m. Dinner from Production

7:00 p.m. – 7:30 p.m. Critique and Wrap up

7:30 p.m. Depart CIA

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Day Two Class: Tuesday, September 21st, 2010

9:00 a.m. Arrive at the CIA

9:00 a.m. – 10:00 a.m. Recipe Corrections; How to Repair Chef Patrick Clark

& Revive

10:00 a.m. – 10:30 a.m. Tour of CIA’s Herb Gardens Chef Dianne Martinez

10:30 a.m. – 12:00 p.m. Interactive Tasting Seminar

Principles & Pleasures of Umami Chef Patrick Clark

12:00 p.m. – 1:00 p.m. Buffet Lunch

1:00 p.m. – 2:30 p.m. Cooking With the Seasons II: Winter Chef Tucker Bunch

Techniques of Braising/Stewing

Critical Control Points and Standards

2:30 p.m. – 6:00 p.m. Hands-on Production

6:00 p.m. – 7:00 p.m. Dinner from Production

7:00 p.m. – 7:30 p.m. Critique and Wrap up, Depart CIA

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Day Three Class: Wednesday, September 22nd, 2010

9:00 a.m. Arrive at the CIA

9:00 a.m. – 10:30 a.m. Interactive Tasting Seminar:

Olive Oil

Salts Chef Tucker Bunch 10:30 a.m. – 10:45 a.m. Break

10:30 a.m. – 12:00 p.m. Utilization & Art of the Chef Patrick Clark

Leftover: Culinary

12:00 p.m. – 12:45 p.m. Buffet Lunch

12:45 p.m. – 1:15 p.m. Utilization & Art of the Chef Robert Jorin, CMB

Leftover: Baking & Pastry

1:15 p.m. – 2:30 pm. Cooking With the Seasons III: Spring Chef Tucker Bunch

Techniques of Dry Heat Cooking : Frying

Techniques of Moist Heat Cooking: Poaching/Steaming

Critical Control Points and Standards

2:30 p.m. – 6:00 p.m. Hands-on Production

6:00 p.m. – 7:00 p.m. Dinner from Production

7:00 p.m. – 7:30 p.m. Critique and Wrap up, Depart CIA

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Day Four Class: Thursday, September 23rd, 2010

9:00 a.m. Arrive at the CIA

9:00 a.m. – 10:30 a.m. Breakfast Cookery: Streamlining Chef Patrick Clark

Production

10:30 a.m. – 10:40 a.m. Break

10:45 a.m. – 12:00 p.m. Garde Manger: The Art and Practice Chef Tucker Bunch

of Garnishing

12:00 p.m. – 1:00 p.m. Buffet Lunch

1:00 p.m. – 2:30 p.m. Cooking With The Seasons IV: Summer Chef Patrick Clark

Techniques of Grilling/Barbeque

Critical Control Points and Standards

2:30 p.m. – 6:00 p.m. Hands-on Production

6:00 p.m. – 7:00 p.m. Dinner from Production

7:00 p.m. – 7:30 p.m. Critique and Wrap up, Depart CIA

7:00 p.m. – 9:30 p.m. CEO & Mentors Welcome Dinner Trinchero Vineyards

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Day Five: Friday, September 24, 2010

8:00 a.m. Arrive at the CIA

8:00 a.m. – 8:30 a.m. Continental Breakfast

8:30 a.m.– 10:30 a.m. CEO Moderated Panel Discussion

Mrs. Linda Bacin Vice President, bella!Bacino's & Immediate Past Chair, National Restaurant Association Educational Foundation

Mrs. Ellyn Elson CEO, focusGreen

Mr. Steve Geske Senior VP, Ventura Foods

Mr. Mike Gibbons President and CEO, Mainstreet Ventures Inc.,

& Chairman, National Restaurant Association

Mr. Bill McCormick Chairmen Emeritus, McCormick & Schmidt’s

& Former Ambassador, New Zeeland

Mr. Art Myers Principal Director, Military Community & Family Policy, Office of the Under Secretary of Defense, The Pentagon,

(Retired)

Mr. Jack Quinn VP, Global Industry Development, ECOLAB

Mr. Charles Milam Director of Air Force Services, Headquarters, United States Air Force, The Pentagon

Lt Col Carlos Sanabria Headquarters, United States Marine Corps Food Service Program Manager, The Pentagon

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Day Five: Friday, September 24, 2010 (con’t)

10:30 a.m. – 10:45 a.m. Transition Break

10:45 a.m. – 12:00 p.m. Roundtable Mentoring Sessions 2 – 25 Min. sessions

12:00 p.m. – 1:00 p.m. Buffet Lunch

1:00 p.m. – 2:15 p.m. Routable Mentoring Sessions 3 -25 Min. sessions

2:15 p.m. – 2:30 p.m. Transition Break

2:30 p.m. – 3:00 p.m. Career & Culinary Opportunities Chef Adam Busby, CMC

3:00 p.m. – 4:00 p.m. Concluding Remarks, Graduation

Ceremony, Awarding of Certificates

4:30 p.m. Depart CIA

Hennessy Traveler’s Association Educational foundation

2010 Armed Forces Culinary Forum

The Culinary Institute of America, Napa Valley

September 18 - 26, 2010

Saturday, September 25, 2010

9:00 a.m. – 4:30 p. m. Group Local Orientation Tour Napa Wine County

5:45 p.m. – 8:30 p.m. Group Farewell Dinner Special Location Napa Valley Wine Train

Courtesy of Computrition, Inc., Carlin Manufacturing & Wines by Gallo

Sunday September 26, 2010

9:00 a.m. – 9:30 p.m. Travel Day – Depart & Good Luck!

2010 Armed Forces Forum for Culinary Excellence Attendees

Baer, Allen Cpl USMC 29 Palms, California

Birdwell, Sean Sra ANG Great Falls IAP, Montana

Broughton, Dorian Sra AFRC Pittsburgh ARS, Pennsylvania

Bruza, Sarah SrA AF Eglin AFB, Florida

Collins, Audrey L. A1C AF Luke AFB, Arizona

Doering, Jamie Sgt MFR 6th Engineering Support Battalion

Dubois, Danielle A1C ANG Barnes ANGB,

Dunagan, Danielle SrA AFRC Peterson AFB, Colorado

Duncan, Jonathan Sgt USMC 1st Marine Expeditionary Force

Evans, Daniel T. Cpl MFR 6th Engineering Support Battalion

Figueroa, Lisa Sgt USMC USMC Training & Education Command

Franklin, Latisha GySgt USMC Marine Corps Base, Japan

Gonzalez, Monique Sgt USMC 2nd Marine Expeditionary Force

Green, Nicole. SSgt AF Kadena AB, Okinawa Japan

Hawkins, Vilynthia SSgt AF Ramstein AB, Germany

Held, Paige SrA ANG Sioux City, Iowa

Julian, Katrin Sra AF Travis AFB, California

Ortega, Serena SSgt AF Yokota AB, Japan

Pham, April SSgt AF Offutt AFB, Nebraska

Salas Munguia, Olegario A1C AF Fairchild AFB, Washington

Sikora, Deana . SSgt AFRC Niagara Falls ARS, New York

Simon, Christine D. SrA ANG Sioux City, Iowa

Spencer, Katrina SrA AF Hurlburt Field, Florida

Tijerino, Christopher. Sgt USMC Marine Corps Base, Japan

White, Michael Amn AFRC Duke Field, Florida

Name: Allan Baer Rank: Cpl/E-4

Base: 29 Palms, CA Hometown: Lake Park, MN Married: No Number of Years in Service: 3 Anticipated Career Length: 20 years Current Education Level: Working Towards a Bachelor's degree Deployment History Where to and Length: Education Goals: Receive my bachelor's degree in Business Management and attend Pro-chef Level 2 in

Hyde Park, NY. . Short Summary about Life in Marine Corps Food Service: I graduated Basic Food Service Specialist School in August 2008 with a grade point average of 100%. From there I was stationed at 3rd MLG CLR 37 FDSV Company in Okinawa, Japan. FDSV Company sent me to work at Camp Courtney Mess Hall where I spent two years filling billets from Cook on watch, Ass. Chief Cook, Store room NCO, and for the last few months Chief Cook. While at Camp Courtney I competed and won Food Service Specialist of the Quarter for the 3rd quarter in 2009. Our Mess Hall competed during the MajGen W.P.T. Hill Awards for Food Service Excellence for fiscal year 2009. I was a runner-up for the Food Service Specialist of the Year Award in 2009, Short Summary about Goals after the Marine Corps: I would like to open my own catering business and resort in Lake Park, MN.

Name: Sean Birdwell Rank: SRA/E-4

Base: Montana Air National Guard 120th FW Hometown: Great Falls, Montana Married: engaged Number of Years in Service: 3.25 years Anticipated Career Length: 20+ years Current Education Level: Some College Deployment History Where to and Length: None yet Education Goals: I want to study law, and to someday become a lawyer, or to become a chef (it’s still a tossup).

Short Summary about Life in Air Force Food Service: My entire life I have enjoyed cooking and baking and just the ability to create art from nothing. When I decided to join the Air National Guard and I found out there was a career in the military that would allow me to be a chef I instantly wanted to do it. So when I enlisted I joined services and since then I have worked in the kitchen every guard drill. Short Summary about Goals after the Air Force: Well, since I am in the Air Guard, my goals after the Air Force are also my goals while in. I want to someday become a chef and open my own restaurant so I can continue serving people. I want to be able to share my passion, my experiences, and my desires with the people around me and what better way than through food and customer service.

Name: Dorian Broughton Rank: SrA

Base: 911th AW Hometown: Livingston, New Jersey Married: No Number of Years in Service: 1 year 7 months Anticipated Career Length: 20+ Current Education Level: Some College Deployment History Where to and Length: Homestead, Florida, 19 Jan 2010– 25 Feb 2010 Education Goals: I plan to complete my Bachelors Degree in Criminal Justice and Associates degree in Psychology.

Short Summary about Life in Air Force Food Service: Though I have been in the food service industry, a short time, the experience and knowledge I have acquired will stay with me throughout my life. I was not thrilled to be assigned to Food service, but once joining the team I have grown to have great appreciation for the hard work and dedication to complete the mission. Being on the food service team has also allowed me the opportunity to travel to Homestead AFB, Florida to assist with the Haiti Operation Relief which gave me the chance to work with other food service members collectively to complete the tasks at hand. It was a great experience, which would be of great use in future deployments, both state side and overseas. Short Summary about Goals after the Air Force: After the Air Force I plan on doing several things from DEA work to social work. I’ve always wanted to open a facility for youth to learn a trade, which would be a nonprofit organization. One program that I will offer will be food service/culinary art.

Name: Sarah J. Bruza Rank: SrA / E-4

Base: Eglin Air Force Base, Florida Hometown: Slidell, LA Married: Just recently married on August 4, 2010. Number of Years in Service: 4 ½ years Anticipated Career Length: 8 years Current Education Level: High School Diploma with some College Deployment History Where to and Length: Osan Air Base, Korea October 2008 – October 2009 Ali Air Base, Iraq May 2008 - September 2008

Education Goals: Earning a Diploma in Business Administration with an emphasis in Hospitality and Tourism Short Summary about Life in Air Force Food Service: I came into the Air Force due to the havoc of hurricane Katrina. I needed a job and a place to stay. The Air Force offered both. When I joined it took a short time to realize it was the best decision of my life. My experience has taught me discipline, responsibility, dependability, attention to detail, and is continuing to develop me into a well rounded person. I have worked in many faucets of the dining hall including baker, prep cook, cook, shift leader, and store room clerk. Since being recognized as a Hennessy Traveler I was given an in house promotion to purchasing and managing the produce for the facility. I enjoy what I do on a daily basis. Short Summary about Goals after the Air Force: After the Air Force I plan on transferring my skills and knowledge into a civilian career while completing my education.

Name: Audrey Collins Rank: A1C/E-3

Base: Luke AFB, Arizona

Hometown: Sandy Creek, New York Married: No Number of Years in Service: 1 ½ Anticipated Career Length: 20+ years Current Education Level: Some College Education Goals: Complete my CCAF in Hotel, Fitness and Restaurant Management as well as getting a bachelor’s degree in Psychology.

Short Summary about Life in Air Force Food Service: I entered the Air Force in May of 2009. I didn’t want to wait long to leave for basic training and my recruiter told me if I went with Services I most likely wouldn’t have a long wait time. During my time in basic training I found out what services was. Not having much experience in cooking I thought I wasn’t going to be good or interested. When I arrived at Luke with the help and support from the others in the kitchen I developed an interest in cooking. Through this experience of becoming a Hennessey traveler nominee it has motivated me to strive to be the best. Short Summary about Goals after the Air Force: I plan on making the Air Force a career and would like to retire as Chief. After I retire from the Air Force I would like to take some time to travel and also work with my degree helping those who need it.

Name: Jamie Doering Rank: Sgt/E-5

Base: 6th ENG SPT BN, H&S CO Hometown: Portland, OR Married: No Number of Years in Service: 6 Anticipated Career Length: 20 years Current Education Level: Some College Deployment History Where to and Length: Camp Lemonier, Djibouti: Mar 08 – Oct 08 Education Goals: I am currently attending Mt. Hood Community College, working towards an Associate’s Transfer Degree in Business Management. After attaining an Associate’s Degree at MHCC, I plan to graduate with a Bachelor’s in Business Management at Portland State University. Short Summary about Life in Marine Corps Food

Service: I came into the Marine Corps as a Food Service Specialist in 2004, after graduating high school. Although food service was not my primary choice, I soon found my love for the technical side of the job. While I was a junior Marine I was introduced to field food service operations, which is where my skills are strongest. With very little galley experience outside of MOS school I learned most using the FFSS (field kitchen). When I deployed in 2008, I was with a security company and didn’t do anything food service related. In my six years as a food service specialist, my unit has won the Maj. Gen. W.P.T. Hill Award for Best Reserve Field Mess four times. Last year I was selected as Food Service Reserve Marine of the Year. Short Summary about Goals after the Marine Corps: I am currently in the Marine Corps Reserves; however, I plan to go active duty through the Warrant Officer program as soon as I become eligible. With my experience as a leader in the Marine Corps and formal college training I believe that I will be able to succeed at any level of management in the civilian world. After I decide to retire, I hope to be successful in real estate and property management.

Name: Danielle L. Dubois Rank: A1C/E-3

Base: Barnes Air National Guard Base, Westfield, MA Hometown: Tyngsboro, MA Married: No Number of Years in Service: 2 years Anticipated Career Length: 20 years Current Education Level: Working towards Bachelor’s degree.

Education Goals: Working towards my bachelor’s degree in Criminal Justice at the University of Massachusetts at Lowell, MA. I plan on continuing my education pursuing a Master’s Degree in prelaw. Short Summary about Life in Air Force Food Service: I joined in September 2008 when I was 19 years old. I’ve been working in the dining facility for one year now since graduating from the Services Technical School. I couldn’t cook before my training but I’ve learned a lot and still continue to broaden my skills in the Services career field. I enjoy working with my team members. They are great people and work hard. My supervisors are the best mentors I could ask for. I really look up to them as they inspire my career enhancement. I look forward to the years ahead and all the new skills I’ll acquire. Short Summary about Goals after the Air Force: I intend to retire proudly and look back on my time in the Air Force knowing that I did my job the right way to defend this great nation of ours. I also plan to apply everything I’ve learned to my civilian career and live by the Air Force Core Values. Hopefully I’ll be able to inspire someone else to make the same choices. I did because this is the best thing I could have done for myself.

Name: Danielle Dunagan Rank: SrA/E-4

Base: 302d Services Flight, Peterson AFB, Colorado Hometown: Colorado Springs, Colorado Married: No Number of Years in Service 2 years 4 months Anticipated Career Length: 20+ years Current Education Level: Some college Deployment History Where to and Length: Balad, Iraq (120 days) 21 January 10-12 June10 Education Goals: I plan to further my education at Pikes Peak Community College and to pursue a bachelor’s degree in Sports Medicine and Physical Therapy. While there, I also plan to finish my Community College of the Air Force degree in Hotel, Fitness and Restaurant Management. Short Summary about Life in Air Force Food Service: When I enlisted in the Air Force Reserves I had the choice of career fields. Working with food has definitely been an experience. Growing up, I did not cook often, but when I joined the Air Force it changed my outlook on cooking. Not only do I cook for myself, but I cook for all our troops. I received hands on experience when I deployed to Iraq while working in the dining facilities. I watched thousands of troops come in daily and they truly appreciate a hot meal instead of MRE’s. I felt I had accomplished something great when the Airman, Soldiers, Sailors and Marines left with a hearty, healthy meal. I’ve been working with food for a little over two years and I love it. It does come with its challenges and hectic times but by the end of the day the mission is complete and I go home satisfied. I’ve met many different people throughout my brief Air Force career and I’ve learned so many different techniques, cooking is truly its own form of art work. Short Summary about Goals after the Air Force: After the Air Force Reserves, it is my goal to work with kids. My dream is to open my own Physical therapy and nutrition practice for children with disabilities. I would also love to be part of the food industry, by having my own bakery for special occasions. As time goes by I hope to pass on my knowledge to the younger airmen in the Air Force in hopes of showing them that they can have what they dream of. Anything can be achieved with hard work and perseverance. The Air Force Reserves has taught me a lot, and with all the education and experiences I’ve had so far I know this was the right life decision for me.

Name: Jonathan C. Duncan Rank: Sgt/E5 Base: Camp Pendleton, California Hometown: Brooklyn, CT Married: Yes Number of Years in Service: 11 years Anticipated Career Length: 30 - 40 years Current Education Level: High School Diploma Deployment History Where to and Length: Operation Bright Star Egypt September 23rd to October 23rd 2001 (30 days) Operation Iraqi Freedom Kuwait and Iraq January to July 2003 (7 months) Ultra Focus Lens (UFL) Korea August to September (33 days)

Education Goals: Receive my bachelor’s degree in Business and Hotel Management. Short Summary about Life in Marine Corps Food Service: Prior to coming into the Marines I worked at a restaurant for 3 years. All I wanted to do when I joined the Marine Corps was cook. Unlike some other recruiters, mine did not lie to me. In my eyes there was and still is no better job. By me deciding to become a cook in the Marines it has opened my doors to so many possibilities and opportunities. I have finished in 3rd and 2nd place for our Chef of the Quarter competitions. Chosen to attend the Pro Chef Level 1 Course offered at the Culinary Institute of America in New York. Was also picked to be a part of Chef Gordon Ramsey’s show Master Chef. There are few that give the credit and appreciation Food Service deserves. It is not the most glamorous job and has to be one of the top three for worst hours/schedule. To make a product and have just one Marine out of one hundred come up and say thank you means a lot to me. I truly love what I do and feel excited for what is to come in the future. Short Summary about Goals after the Marine Corps: My goal is to retire and be happy with my family. The knowledge I will have coming out after 30 to 40 years is tremendous. I would love to be able to pass it on to as many people as possible. Not only to military personnel but civilian as well. By the time I retire I would love to open my own restaurant back in my home town. One thing is for certain though. With 20 to 40 years of knowledge it doesn’t do any good if you don’t pass it on. You are not doing anyone any good if you do not share what you know.

Name: Daniel Evans Rank: Cpl/E-4

Base: 6th ENG SPT BN, H&S CO Hometown: Portland, OR Married: No Number of Years in Service: 6 Anticipated Career Length: 20 years Current Education Level: Bachelor’s Degree (History) – Oregon State University Deployment History Where to and Length: Camp Lemonier, Djibouti: Mar 08 – Oct 08 Education Goals: My ultimate education goals include earning a master’s degree in history, and finishing my second degree in political science. .

Short Summary about Life in Marine Corps Food Service: In 2004, after graduating high school, I joined the Marine Corps as a food service specialist. The unit I am attached with has focused on field mess, so the majority of my MOS experience revolves around the FFSS (field kitchen). In my six years as a food service specialist, my unit has won the Maj. Gen. W.P.T. Hill Award for Best Reserve Field Mess four times. During my deployment in 2008, I performed general security tasks. Thus far, my fondest memories of the food service MOS have revolve around being in the field working with my junior Marines. While I may not be the most skilled cook, I love the technical aspect of the job, and thrive in leadership roles. Short Summary about Goals after the Marine Corps: I am currently in the process of putting in a reenlistment package, hopefully with an augment to active duty. Once I decide to leave the Marine Corps, I would like to pursue a career as a history teacher on the high school or college level.

Name: Lisa M. Figueroa Rank: SGT/E-5 Base: Camp Kinser , Okinawa, Japan. Hometown: Twin Falls, ID Married: Yes Number of Years in Service: 7 Anticipated Career Length: 30 Current Education Level: Some college History and length of Deployments: In my Marine Corps career I have had the opportunity to go Korea three times, giving me enough experience and knowledge to lead my Marines and receive and Navy Achievement Medal and a Commendation from the Commandant of the Republic of Korea Marine Corps, Lt Gen You, Nak Jun

Education Goals: My education goal is to have a Masters in Business. My current education goal includes the completion of two associate degrees, one in Culinary Arts and Restaurant Management, and the other in Hotel and Restaurant Management. Short Summary about Life in the Marine Corps Food Service: I joined the Marine Corps in 2003, and every since then my life has changed. I chose to become a food service specialist and had to fight to keep it the MOS in Marine Combat Training. I then received the knowledge of cooking at Fort Lee along the side of our fellow comrades, Army. I went to my first Duty station in Camp Hansen Okinawa Japan, where reality sunk in and at that moment on I realized that the Marine Corps was not just a job but a way of life, and I want to be a part of it. I have been trained in all areas of Food Service, to include cook on watch, chief cook, chief baker, training NCO, academics NCO, curricular developer assistant, platoon sergeant, food service instructor, advance culinary arts instructor, publications NCO, and mess hall chief. Short Summary about Goals after the Corps: My goals for after I get out of the Marine Corps are start saving now for the future. Caterer and continue what I love to do, cooking and baking for people who appreciate it. Along side of my family, because I would be no where without their support.

Name: Latisha S. Franklin Rank: Gunnery Sergeant/E7 Base: 3d Marine Division, Okinawa Japan Hometown: Sayreville, New Jersey Married: Yes/12 years Number of Years in Service: 14 years Anticipated Career Length: 20 + years Current Education Level: 2 years of College Deployment History Where to and Length: Weapons Tactics Instruction, Yuma AZ (120 days) Combined Arms Exercise, 29 Palms CA (120 days) Cold Weather Training, Bridgeport CA (30 days) Key Resolve Exercise, Pohang Korea (45 days) Education Goals: Obtain a bachelor degree in Human Resource Management from University of Maryland University College Short Summary about Life in Air Force Food Service: I enlisted into the Marine Corps August 1996, completed Recruit Training at Marine Corps Recruit Depot Parris Island, South Carolina. Upon graduating I successfully graduated Basic Food Service School at Fort Lee, VA February 1997. I was then assigned to Headquarters Battalion, Camp Fuji, Japan as a Food Service Supply Clerk March 1997. Later assigned to MWSS-372, MWSG-37, 3rd MAW, Camp Pendleton, C.A. March 1998 serving as a Food Service Specialist. Promoted to the NCO ranks holding billets of Field Mess NCO. October 2000 I transferred to Weapons Training Battalion, Marine Corps Base Quantico, VA where I served the billets of Chief Cook, Training NCO and Assistance Mess Hall Manager. I successfully graduated Sergeants Course in February 2002 and Drill Instructor School at Marine Corps Recruit Depot, Parris Island, South Carolina January 2003. Upon graduation, I successfully graduated Martial Arts Green belt Instructors course. I served as a Drill Instructor for 36 months. I was promoted to the rank of Staff Sergeant in October 2004, completed my l tour of Drill Instructor Duty in February 2006. April 2006 I graduated Staff Non-Commissioned Officer Food Service Course in Fort Lee, VA. From May-August 2006 I served as a Sergeant Instructor at Officer Candidate School. September 2006-September 2008 I held several billets such as Quality Assurance Evaluating and Operations Chief, Assistant Contracting Officer and Company Equal Opportunity Representative for Headquarters and Service Battalion, MCB Quantico, VA. I graduated SNCO Academy Career Course in December 2008. February 2009 I transferred to my present command, 3d Marine Division, Headquarters Battalion where I was assigned as the Mess Chief. While serving as the Mess Chief I led my staff in winning Best Mess Hall of the Year for MCB Japan, Best Mess Hall in the Marine Corps and I was awarded the Food Service Specialist of the year 2010. August 2010 I was promoted to the rank of Gunnery Sergeant and now serving as the 3d MARDIV/G4 Food Service Subsistence Chief. Short Summary about Goals after the Marine Corps: My goal after the Marine Corps is to continue to work within the food service field. I plan to utilize my education and experience gained to be successful in a logistical/food service position as a supervisory role.

Name: Monique Gonzalez Rank: Sgt/E-5 Base: Camp Lejeune, NC Hometown: New York, New York Married: No Number of Years in Service: 10 years Anticipated Career Length: 20 years Current Education Level: working on Associates degree Deployment History Where to and Length: Ali Al Salem, Kuwait – Tirkit, Iraq Jan 03 – Sep 03 Al Taqaddum, Iraq Jan 07 – Feb 08 Education Goals: Short term Complete my Associates degree in Criminal justice, continue on to eventually get my masters.

Short Summary about Life in Marine Corps Service: I joined the Marine Corps in March 2000. I shipped a month early so I lost my original job and was given Food Service Specialist. Before I came in I wasn’t allowed in the Kitchen at home to cook at all (I previously caught the kitchen on fire making toast). Attended Food service school at Fort Lee, Virginia in 2000. Stationed at Camp Courtney, Okinawa, Japan 2000 -2001. 2001- 2004 stationed in Marine Corps Air Station Yuma, Arizona. Deployed to Iraq for the invasion into Iraq in 2003. 2004 – 2005 became an inactive regular reserve Marine. 2006 reenlisted, was stationed at Camp Lejeune, NC. 2007- 2008 deployed to Iraq. 2008 – 2010 served as II Marine Expeditionary Force, G-4 Logistical staff for Food Service Operations. 2010 Attended Food Service NCO School at Fort Lee, Virginia. 2010 Attended Classes at Culinary Institute of America in New York. Short Summary about Goals after the Marine Corps: After the Marine Corps I plan on continuing to serve my country by joining a section of law enforcement and continuing to do community service. I also Plan on continuing on in my culinary studies, traveling and tasting foods from all over the world. I love pastries!

Name: Nicole L. Green Rank: SSgt/E-5 Base: Kadena AB, Okinawa Hometown: Oneida, NY Married: Yes Number of Years in Service: 4 ½ Anticipated Career Length: 20+ years Current Education Level: Some College Deployment History Where to and Length: Camp Patriot, Kuwait Jul 07 to Jan 08 (181 days) Suwon, Korea Feb 09 to Jun 09 (91 days) Education Goals: Bachelors Degree in Accounting and becoming a Certified Public Accountant. Short Summary about Life in Air Force Food Service: I Enlisted in the Air Force in May of 2006. I arrived on Kadena AB, Okinawa Japan in September of 2006 where I am currently stationed. Kadena AB is the largest Air Force installation in the Pacific. Since my tour began, I have worked lodging and food service. I began working in food service in August of 2009. Our food service facilities support Air Force, Marine, Navy, and Army personnel on a day to day basis. At our facilities, we work with Army personnel and Japanese nationals. My role in food service started as a cook, shift leader, and now the NCOIC of the Johnson Dining Facility, on the flight line supporting the 18th Wing. The high operational tempos, language barriers, and joint service facilities have made my roles and experiences in food services challenging and unique. Every day I embrace the chance to excel and gain knowledge to further my experience in food service. Short Summary about Goals after the Air Force: Whether I retire as a Chief Master Sergeant or a General, I see my opportunities in the Air Force as unlimited. My goal in the Air Force is to take on as many leadership opportunities as I can, learn as much as I can from my experience, and take that experience with me to use wherever I go!

Name: Vilynthia T. Hawkins Rank: SSgt/E-5

Base: Ramstein AB, Germany Hometown: Dallas/Ft.Worth,

Texas

Married: Yes

Number of Years in Service: 9 yrs

Anticipated Career Length: 20+ years

Current Education Level: Some College

Deployment History Where to and Length:

Baghdad, Iraq July 03 to Nov 03

Ali Air Base, Iraq Jan 05 to May 05

Education Goals: My education goals include the completion of my CCAF in Hotel, Fitness and Restaurant Management, as well as finishing up my nursing degree. Short Summary about Life in Air Force Food Service: Since entering the Air Force in 2001, Services has been my life. I’ve have had the unique opportunity to learn a variety of culinary skills and techniques in Food Service. From cooking, to shift leader, to managing storeroom operations I have indulged and embraced it all. I love interacting with the customers; I take a great sense of pride in knowing that something that I have prepared has put a smile on their face. Working day to day with the some of the best food service professionals the Air Force has to offer, to side by side with Emeril, I’ve have had the pleasure to be a part of not only the biggest and busiest Food Service operation in USAFE but also a part of an outstanding squadron as well. The two time award winner of 2009 and 2010 USAFE Food Service Excellence Award, the Lindberg Hof Dining Facility is where my home is at, 86th Services, Ramstein AB, Germany. Short Summary about Goals after the Air Force: After retirement, I plan on using my nursing degree to continue to work with people while providing with the services they need, both personally and professionally.

Name: Paige J. Held Rank: SRA/ E4

Base: Montana Air National Guard 120th FSS Married: No Number of years in service: 3 years Anticipated Career Length: 12 years Current Education Level: Some College Education Goals: My education goals are to graduate college with a degree in Hospitality Management and continue serving in the Guard with all Services areas while maintaining a career in Hotel Management. Short Summary about Life in Air Force Food Service: I joined the Air Guard the beginning of my senior year in high school. I enlisted into Services because I was interested in learning the military aspect of Lodging. Before I left for basic

training I learned quickly just how much Services covers. When I graduated BMT and went to Tech school, I learned so many different ways to improve my culinary skills and help sustain mission readiness by preparing meals for troops. I really enjoy learning different ways of how to practice foods, and what I can do to improve the meals I create. The individuals I work with are in my opinion are the best out there. We treat each other with respect and also have fun at the same time. Not many people can say they have such closeness with their coworkers, which makes me happy to be able to say I do. I came into Services believing that I was strictly joining to grasp a sense of what the Military Lodging system was like, but found a passion in food service that will not only be beneficial for my Hospitality career, but will also be a very important tool to be able to use throughout my everyday life. Short Summary about Goals after the Air Force: My goals for after the Air Force are to use the skills I have learned in the Military and apply them to my everyday life whether it be by educating other people or simply using the tools to my own advantage. I hope to also encourage people to become educated with different Air Force jobs, and hope by doing so; they will be able to gain a sense of traits and culture that I have learned throughout my Military career.

Name: Katrin Julian Rank: SrA/E-4

Base: AFB Travis, CA Hometown: Parsberg, Germany Married: No Number of Years in Service: 4.5 Anticipated Career Length: 20 years Current Education Level: High school Education Goals: I started school recently with American Military University and am working towards my degree in Hotel-Restaurant Management.

Short Summary about Life in Air Force Food Service: I joined the Air Force in March 2006. I signed up for Services since without a citizenship you only have limited job choices. While I was in technical school I received recognition for my culinary achievements. My first duty station was Hurlburt Field, FL. I had a great supervisor, he taught me how to be a great Chef. Opportunities such as Top Chef and Iron Chef Competitions have enabled me to increase my culinary skills in the kitchen. I got recognized as Chef of the Quarter in 2007. My current duty station is Travis AFB, CA. I was very excited for the Annual Hennessy Evaluation team to arrive. It was a huge opportunity to show off the skills that I have obtained. Once a week I teach the Air Force STEP-Program in my facility which explains thoroughly the different cooking steps in the kitchen. I recently transferred over to the bakery and love it. I have been in food service side of Force Support my entire career and enjoy it. Short Summary about Goals after the Air Force: I am planning on making the Air Force a career. The military has offered me great opportunities and I benefit tremendously by serving our country. After my Air Force career I plan on opening a German/Italian restaurant. That is my dream and I will accomplish all my goals.

Name: Serena Ortega Rank: SSgt/E-5

Base: Yokota AB, Japan

Hometown: Palmyra, VA

Married: Yes

Number of Years in Service: 8

Anticipated Career Length: 10 years

Current Education Level: 1 year of college working

towards Bachelor degree in Culinary Arts

Deployment History Where to and Length:

Ali Al Salem, Kuwait Jan 08 to May 08 Education Goals: My education goal is to continue to earn my degree in Culinary Arts. Short Summary about Life in Air Force Food Service: Ever since Fluvanna County High VA, I have always known that I wanted to be a chef. In 2003 I joined the United States Air Force as a Food Service Specialist. After graduating BMT and Technical School, I received my first assignment to Minot ND, where I worked as a missile alert facility chef for 3 ½ years. After my experiences at Minot, I was reassigned to Luke AFB, AZ, where I worked various food service positions to included storeroom, baker and shift leader. I was also selected as the 56th Service’s unit training manager, where I oversaw the training of 50 military and 300 civilians. From Luke AFB, I received orders to Yokota AB, Japan. I am currently a food service shift leader at the Samurai Café Dining Facility. Short Summary about Goals after the Air Force: I plan on departing from the military after my current enlistment in 2012. I plan on attending Johnson and Whales Culinary School and earning my degree. After earning my degree, I plan to open my own bed and breakfast and teach cooking classes to local children.

Name: April A Pham Rank: SSgt/E-5 Base: Fort Lee Army Post, VA Hometown: Omaha, NE Married: YES Number of Years in Service: 7.5 Anticipated Career Length: 20 years Current Education Level: Associate Degree in Recreation, Hotel and Restaurant Management from Community College of the Air Force, and an Associate Degree in Office Management from Metropolitan Community College. Deployment History Where to and Length: Ali Al Salem, Kuwait: Jun-Oct 2007

Education Goals: I am currently attending University of Omaha, Nebraska, working towards a Bachelor Degree in International Studies. Short Summary about Life in Marine Corps Food Service: I came in the Air Force as an Engineer Assistant but due to family matters, I had to change my career field into Services. I love it. Before I joined the Air Force, I had never cook a meal in my life until I worked as a Chef at the dining facility. I was struggled at first but I worked very hard to learn my duty and responsibilities. My efforts paid off. I got promoted to the first cook rank very soon, then shift supervisor and became a food service accountant few years later. I like cooking and serving people even though working as a Chef is hard work; but looking at the customer’s smiley face, I want to work harder. Short Summary about Goals after the Marine Corps: My goal is to work for the United Nation after my Air Force’s retirement. I want to work as a humanitarian aid, so that I can feed or assist all the people that are experiencing starvation or malnutrition. I also want to open a restaurant that only caters children; it’s a Walt Disney concept with a food theme.

Name: Olegario Salas-Munguia Rank: A1C/E-3 Base: Fairchild AFB Washington Hometown: Michoacan, Mexico Married: Yes Number of Years in Service: 1 year, 3 months Anticipated Career Length: Undecided Current Education Level: Working on CCAF Deployment History Where to and Length: None yet Education Goals: Finish CCAF then see what is next

Short Summary about Life in Air Force Food Service: My first duty assignment after basic training was The 92 Force

Support Squadron at Fairchild. As soon as I got to Fairchild I knew what I wanted, which was to excel in everything I did no matter what it was. I finished my CDC’s in less than four months getting a 90% on the last set and got 100% on my PT test. I was assigned to be a shift leader at the Ross Dinning Facility after being at Fairchild for a few months and excelled when I was put up for the challenge. I was selected by Command Chief Master Sergeant Donald Shroeder to be part of his retirement ceremony and was coined. I got Airmen of the Quarter and top chef award at the Roger A. Ross Dinning Facility. The First Shirt of my squadron selected me for diamond sharp award and was coined by the first shirt council, Mission Support Group Commander, Wing Commander and Command Chief Master Sergeant Lopez. I have taken the CLEP test for Spanish and passed. I took an English class this last quarter to go towards my CCAF. On recruiters assistance program I spoke to three different high schools about what the air force has done for me and the benefits of I received from joining. I ran the Kids Five K run at Fairchild. I ran Fairchild’s Five K challenge and placed fourth out of 144 participants. I volunteered for the Air Show in July of 2010 and had over 80,000 people come to the base and enjoy the Thunder Hawks and what the Air Force has to offer. Short Summary about Goals after the Air Force:

I am looking forward for my first deployment and for whatever opportunities hold for me in the future.

Name: Deana Sikora Rank: SSgt/E-5

Base: Niagara Falls NY Hometown: Buffalo, NY Married: No Number of Years in Service: 18 Anticipated Career Length: 20+ Current Education Level: AAS Foodservice Management History and length Of Deployments: In January 2003, I deployed to Afghanistan for 9+ months as an Army Civil Affairs Specialist as part of Parwan Provincial Reconstruction Team. In January 2007, I deployed 5 months as part of Services at Ali Al Salem AB, Kuwait. During deployment my mission involved working in the recreational center on base.

Education Goals: My goals looking to possibly education for future career advancement Short Summary about Life in Air Force Reserves Food Service: I owe my motivational level to the individuals I work with at Niagara Falls Reserve station. Since I came over from the Army reserves I learned a lot about how caring members make a difference in the operation and doing the job. My future here is to continue to work hard and achieve stronger management skills. Short Summary about Goals after Air Force Reserves: My goals are to keep doing the best possible job and to strive for excellence

Name: Christine D. Simon Rank: SrA/E-4 Base: 185th ARW Hometown: Sioux City, IA Married: Yes Number of Years in Service: 3 Anticipated Career Length: 20+ years Current Education Level: Attending College Deployment History Where to and Length: I went on my first deployment in February 2009 to Al Dhafra AFB in United Arab Emirates for 120 days. I was the Head Services Accountant; I kept track of the contractors and officers eating meals and charged their accounts twice a month. I also maintained the AF Form 79's and the electronic sign-in system. It was an amazing experience, I enjoyed being in a new and different country an experiencing a different culture. I worked with fun people and I would love the opportunity to deploy again soon. Education Goals: My educational goals consist of completing my bachelor’s degree in Business Administration; I would like to become an officer. My goals also include the completion of a Doctor of Pharmacy. Short Summary about Life in Air Force Food Service: My life in the Air Force has been an amazing experience. I have met some wonderful people along the way and look forward to the experiences that are still to come. I am extremely grateful for the many travel opportunities that have come my way. We meet new people on every trip we go on. I am very proud to work with the group of people I do, we are a hard working team and who has a lot of fun while getting the job done. We put a lot of hard work into what we do and it definitely shows. Short Summary about Goals after the Air Force: I plan on staying with the Air Force and continuing my career, hopefully as an officer, but I would like to eventually become a pharmacist in a VA hospital. I have no doubt that the Air Force has paved the way for my future. The strengths and skills I have learned here will only benefit me and will no doubt help me achieve my goals.

Name: Katrina Spencer Rank: SrA/E-4 Base: Hurlburt Field Special Operations FL Hometown: Virginia Beach, VA Married: Yes Number of Years in Service: 5 Anticipated Career Length: 8 years Current Education Level: Some College Deployment History Where to and Length: None Education Goals: I am currently working on my CCAF in Restaurant, Hotel, and Fitness Management, as well as my Business degree in Business Management. Short Summary about Life in Air Force Food Service: I have only been to two bases, Osan AB and Hurlburt Field. I have worked 3-4 years in food service and the rest of my career in the Fitness side of services. I have worked just about every area possible for food service except for the managing part. I was the only baker for the majority time in food service for two facilities. The Reef Dining Facility which is the only buffet in the Air Force, and for the Riptide Dining facility. I enjoyed my time very much as the baker, but I have also learned a great amount of knowledge while outside of baking that I will never forget. Short Summary about Goals after the Air Force: When my time in the Air Force is over, I plan to attend a baking and pastry arts school in St. Louis after my family and I take part in a pizza business in Illinois. Managing it and then soon after owning it. I would love to work for a popular hotel or a restaurant being its pastry chef.

Name: Christopher J. Tijerino Rank: SGT/E-5 Base: Camp Foster, Okinawa, Japan. Hometown: Miami, Fl. Married: Yes Number of Years in Service: 7 Anticipated Career Length: 20 Current Education Level: Some college

History and length of Deployments: During my Marine Corps Career I’ve had the opportunity to do several deployments around the pacific to Mt. Fuji, Korea, Thailand, and The Philippines. Among many other field exercises I’ve had the privilege to compete for the WPT Hill Memorial Award for best Field Mess. Education Goals: My education goals include the completion of a Bachelors Degree in Business Management, as well as Formal Education on Real Estate and Investing. My short term objective is to get a certification on Hotel and Restaurant Management. Short Summary about Life in the Marine Corps Food Service: In December of 2003 I was assigned to my first duty station: the Jungle Warfare Training Center, Okinawa, Japan where ,after just three months in the fleet , I competed for Chef of the Quarter taking 1st place as a young Private First Class. Immediately after that I was assigned as chief cook. In my short 7 years I’ve had the opportunity to serve as: Chief cook, Field Mess Platoon Sergeant, Battalion Mess Chief, Quality Assurance Evaluator, and Subsistence Chief. One thing I’ve come to learn about Food Service is that is a great place to learn management skills. That’s what I tell all my junior Marines. Is a MOS like no other. I love working in the Galley but my biggest satisfaction is feeding Marines in the Field. That’s where my heart is, that’s where I see the smiles of gratitude in their faces. Short Summary about Goals after the Corps: My plans after the Marine Corps consist of owning several business and investments properties. I plan to be retired by the age of 50. I plan on serving God on whatever He calls me to do and open up a foundation to help premature babies have a better chance of survival and normal life.

Name: Michael White Rank: Senior Airman Base: Duke Field, FL Hometown: Pensacola, FL Married: No Number of Years in Service: 1 ½ years Anticipated Career Length: 20+ years Current Education Level: Some College Deployment History Where to and Length: None. Recently volunteered to deploy in January 2011. Education Goals: Currently working on B.A. in Geography at the University of West Florida and an A.A. in General Business at Pensacola State College. After graduating with B.A. in Geography, I will begin work on CCAF degree (Hotel,, Fitness and Restaurant Management) and pursue the possibility of attaining M.A. in Geography. Short Summary about Life in Air Force Food Service: Entered USAF Reserve in March 2009, graduated BMT July 2009. Class leader in USAF Services Academy due to previous cooking experience (about 6 years by various employers), graduated September 2009. Completed Food Services section of STS training in November 2009. Assigned to Duke Field Dining Facility from November 2009 to July 2009 UTA. TDY to July 2010 Patriot Defender FSVS Support, Fort Wolters, TX. Won 2010 Hennessey Travelers’ Award for AFRC. Attended 2010 Hennessey Awards and NRA show in Chicago, IL. I have always enjoyed cooking, and while admittedly it is not my first love, it is a close second and something I will continue to do as long as the Air Force will allow me to do it. I especially enjoy working the grill on the serving line and interacting with customers. Short Summary about Goals after the Air Force: I plan on making a career in the Air Force. After retiring from the Air Force, I plan on traveling and focusing more on my degree field (Geography), with the possibility of teaching or working in the Intelligence Community.

2010 Class Chef Instructors

Chef Tucker Bunch

Chef-instructor, Culinary Institute of America, Greystone

Tucker Bunch brings more than 16 years of industry experience to the

classroom, having worked at a wide variety of Houston, TX foodservice

establishments.

Most recently research and development chef for the 150-unit Joe's Crab

Shack casual dining chain, Chef Bunch was also chief operations officer and

executive chef for Crescent City Beignets, Inc., the winner of the Nation's

Restaurant News "Hot Concepts!" Award in 2004.

Chef Patrick Clark

Chef-instructor, Culinary Institute of America, Greystone

Before joining the faculty at Greystone, Patrick Clark was the chef at the

critically acclaimed Sutro's at the Cliff House in San Francisco, CA.

He previously served as executive chef at a variety of top California

establishments, including California Café, Santa Barbara Grill, and the Silver

Creek Valley Country Club. A member of the American Culinary Federation,

Chef Clark has won numerous medals in competitions around the world,

including eight gold medals at the 1992 Culinary Olympics in Frankfurt,

Germany as a member of the Chaîne des Rôtisseurs Culinary Team USA.

Chef Robert Jörin, CMB, CEPC, CCE, CHE

Chef-instructor, Culinary Institute of America, Greystone

Chef instructor Jörin is Team Leader for the Baking and Pastry Arts Certificate Program at The CIA’s Greystone Campus, where he teaches courses ranging from fundamentals of baking and pastry to advanced techniques. He is a leading contributor to the CIA’s international studies programs, teaching baking techniques in Japan, Vietnam, and China, and is a regular presenter at The CIA's conferences and leadership retreats. Chef Jörin has run and operated upscale pastry kitchens in Switzerland and California. In 1999 he was part of the three-member USA team that won the prestigious Coupe du Monde de la Boulangerie in France, and he has since served as a judge at a variety international competitions.

Chef Jorin's extensive international teaching and industry experience gives him a unique and valuable perspective on the application of traditional techniques in the modern global food market. His current research program focuses on the sensory and functional properties of fats and oils in traditional baked goods, and the development of alternative strategies for reducing trans fats.

Legend of Certifications

A.C.W.P. Advanced Certified Wine Professional C.M.B. Certified Master Baker

C.B. Certified Baker C.N.S.D. Certified Nutrition Support Dietitian

C.C.E. Certified Culinary Educator C.P.A. Certified Public Accountant

C.C.I.M. Certified Commercial Investment Member C.W.P. Certified Wine Professional

C.E.C. Certified Executive Chef M.S. Master Sommelier

C.E.P.C. Certified Executive Pastry Chef R.D. Registered Dietitian

C.H.E. Certified Hospitality Educator

Hennessy Travelers Association Educational Foundation

Volunteer Board of Directors

President Mr. Carmen Anthony Vacalebre National Restaurant Association Treasurer Mr. Jim Krueger Air Force, retired

Vice President Mr. Dick Crawford National Restaurant Association Secretary Mr. Russ Adams National Restaurant Association

Executive Committee Chairs

Finance, Budget & Development Mr. Dick Crawford National Restaurant Association & Mr. Michael Gibbons (co-chair) National Restaurant Association

Marketing, Publicity & History Mr. Pete Mihajlov National Restaurant Association & Mr. Ted Burke (co-chair) National Restaurant Association

Event Planning Mr. Russ Adams National Restaurant Association & Mr. Art Ritt (co-chair) Society for Foodservice Management & International Food Service Executives Association

Education & Scholarship Mr. Peter Lee National Restaurant Association & Mr. Russ Benson (co-chair) Society for Foodservice Management