Photo By 94th Airlift Wing | Airman 1st Class Grace Tindal, 22nd Force Support Squadron food service journeyman,...... read more read more
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The 22nd Force Support Squadron’s Chisholm Trail Dining Facility team added to their culinary expertise Nov. 19 testing out a new recipe and kicking off a partnership with the Redler Institute of Culinary Arts.
The institute is part of Butler Community College located in Andover, and instructs students in a full range of culinary skills with an artistic approach to recipes and condiments, plus menu planning, a variety of cooking methods, nutrition, safety regulations and food service operations.
The Redler faculty hosted nine DFAC Airmen to their facility for the kickoff event, entitled “Soaring to Culinary Heights.” The event began with an overall discussion and introduction to the five mother sauces – the foundation for all modern cooking sauces and derived from French cuisine, said Les Padzensky, director of the Redler Institute of Culinary Arts and a 30-year veteran of the culinary and hospitality industry.
“Food can make or break a day for someone,” Padzensky told the Airmen. “That small time they get to go away from the workspace for breakfast, lunch or dinner is essential. It gives them what might be their only chance to get away from work that day, and you and your meals make that happen.”
Following that introduction, Redler Institute Head Culinary Instructor Ethan Moulds demonstrated his personal twist on a Chisholm Trail Inn DFAC recipe for stuffed pork chops. The Airmen, Redler instructors and Redler students then combined to take that new recipe and prepare it for the first time.
“The Chef at the institute enhanced the stuffed pork chop recipe by adding the pesto sauce and utilizing a string to hold in the filling for the pork loin. We also got to see how to gently infuse flavors using controlled heat and stirring techniques for the pesto sauce,” said Tech. Sgt. Rontera Powell, 22nd FSS Food Service Section chief. “He even taught us how to maintain the rich color of the green beans utilizing temperature control tactics. A huge part was his ability to teach techniques while cooking and we were able to retain the knowledge and apply it.”
The combined military/culinary team then had the opportunity to sample their creations, along with squadron leadership.
“The meal was delicious! Everything from the rolls to the butter was made from scratch, which made this an even more thrilling experience,” added Powell.
The Airmen visiting the culinary institute gained insight to a heightened level of culinary cooking.
“They better understand the concept of working together as a team to get the prepping/cooking done and it was an opportunity for us to connect better as a team,” said Powell. “This is the benchmark for culinary training for our Airmen and fostering connectedness with our local community hopefully for years to come. The staff at Redler Culinary Institute are phenomenal and I am so grateful to them for opening up this opportunity to us to grow and connect.”
The culinary team of the Chisholm Trail Inn won the Air Force John L. Hennessy Trophy Award back in May, beating 70 other facilities across the globe.
The joint culinary experience is the start of a long-term collaboration between McConnell and Butler, with plans to offer 6-week cooking courses to DFAC Airmen in the summer. The Redler team plans to conduct a site visit to the Chisholm Trail Inn DFAC in the near future.
| Date Taken: | 11.19.2024 |
| Date Posted: | 11.25.2024 14:41 |
| Story ID: | 486096 |
| Location: | ANDOVER, KANSAS, US |
| Web Views: | 50 |
| Downloads: | 0 |
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