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Airman 1st Class Grace Tindal, 22nd Force Support Squadron food service journeyman, prepares a stuffed pork chop using a new recipe at the Redler Institute of Culinary Arts Nov. 19, 2024, in Andover, Kansas. The recipe was adapted by the culinary institute’s lead chef to add a pesto sauce to an existing recipe at the Chisholm Trail Inn Dining Facility (DFAC). The DFAC 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 14:34 |
| Photo ID: | 8771087 |
| VIRIN: | 241119-F-XX000-1003 |
| Resolution: | 1920x1280 |
| Size: | 1.21 MB |
| Location: | ANDOVER, KANSAS, US |
| Web Views: | 9 |
| Downloads: | 0 |
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DFAC expands culinary expertise
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