Top chefs offer expert tips to food service Airmen

  • Published
  • By Senior Airman Jessica Hines
  • 31st Fighter Wing Public Affairs
AVIANO AIR BASE, Italy --  Surrounded by a small group of Airmen at the La Dolce Vita dining facility, Carlos Sierra holds a stainless steel knife as he gently cuts a potato into quarter-inch slices.

Demonstrating different cutting techniques - julienne, chiffonade, jardiniere, brunoise - is nothing new to Sierra, but for the food service specialist Airmen with the 31st Force Support Squadron, it's a chance to learn a whole new way of looking at their profession.

"Food service is more than just the ingredients in the food you prepare, it's in the way you prepare, serve and deliver your food," said Sierra, chef consultant and former teacher with Le Cordon Bleu College of Culinary Arts.

For the small group of culinary Airmen, the unique opportunity to receive expert instruction came at the request of one of their own, Staff Sgt. Marcelo Sierra, Buon Appetito dining facility chef supervisor and chef Sierra's son.

"I asked my dad to come and talk with the Airmen to help show them a different way of preparing food while he was here visiting me," said Sergeant Sierra.

With the help of Ryan Baxter, Alpine Golf Course food services manager, who also trained at the renowned institute under chef Sierra, the chefs went to work to bestow a few tricks of the trade on the small group of Airmen.

Beginning with a presentation and tasting, the Airmen learned how different flavors affect the taste buds and why different ingredients are used to achieve certain flavors.

The students then reviewed the importance of using the correct knives to cut food while stressing the importance of safety when handling them.

"Don't ever try to catch a falling knife," said chef Sierra. "A knife you can replace, but your hand or a finger can take months to heal if you make a mistake, or you could lose it all together. It's not worth it, just let it fall."

The Cordon Bleu chefs then went over different ways to cut vegetables before moving into the kitchen to let the Airmen practice.

While Airmen must adhere to pre-approved recipes set by the Air Force, Sergeant Sierra hopes the Airmen will take away a few new skills that will help them improve customer satisfaction.

"We can't change the ingredients, but we can change the presentation and make it more appealing for our guests," said Sergeant Sierra. "We're getting more in-depth in the types of cuts, carving and how to garnish a plate or tray."

For Sergeant Sierra, the responsibilities to their customers is more than ensuring a hot meal, but providing a total dining experience based on attention to detail and interaction between cook and customer.

"We're the first ones to see them in the morning before they go to work, when they come for lunch and when they go home for the day," said Sergeant Sierra. "In a sense, we're the first ones that plant the seed on how their day is going to go. We don't want to miss an opportunity to help make someone's day a little better and offer the best meal and service we can."