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Senior Airman Cristy Zapata, left, 22nd Force Support Squadron food services handler, watches as Redler Institute of Culinary Arts head instructor, Ethan Moulds, shows how to tie a string around a stuffed pork chop to bind all the ingredients together for cooking, as Airman 1st Class Cristina Diaz-Munoz, right, 22nd FSS food apprentice, prepares another stuffed pork chop Nov. 19, 2024, in Andover, Kansas. Zapata and Diaz-Munoz were among the nine 22nd FSS Airmen who visited the Institute, which kicked off the partnership between the 22nd FSS and the Institute. The Chisholm Trail Inn Dining Facility was awarded the 68th annual Air Force John L. Hennessy Award earlier this year, as the top dining facility in the Air Force, and has partnered with the Redler Institute of Culinary Arts to further the quality of its operations and dishes while also broadening the experience and expertise of the dining facility staff. (Courtesy Photo)
| Date Taken: | 11.19.2024 |
| Date Posted: | 11.25.2024 14:35 |
| Photo ID: | 8771086 |
| VIRIN: | 241119-F-XX000-1001 |
| Resolution: | 1920x1280 |
| Size: | 1.27 MB |
| Location: | ANDOVER, KANSAS, US |
| Web Views: | 15 |
| Downloads: | 3 |
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DFAC expands culinary expertise
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