Chef of the Quarter dines out

  • Published
  • By Senior Airman Veronica Stamps
  • 49th Wing Public Affairs
HOLLOMAN AIR FORCE BASE, N.M. --  Airmen from the 49th Force Support Squadron's Shifting Sands Dining Facility are taking their culinary skills from one kitchen to another in the Chef of the Quarter and Chef of the Year programs.

Each month, an Airman is awarded Chef of the Month based on duty performance, cooking skills, community service, attitude and physical fitness. They are then entered into the Chef of the Quarter cook-off that gives them the opportunity to get a closer look at how chefs at Stella Vita, a local restaurant, provide customers with a savory meal.

"I thought it would be motivating and a great experience for them to see what it's like to work with civilian chefs at restaurants that are at the top of what Alamogordo can offer," said U.S. Air Force 2nd Lt. Jacque Vasta, 49th FSS chief of food operations. "It's another way to incentivize them to do well and try to achieve Chef of the Quarter."

At Stella Vita, the Chef of the Quarter is treated to a free dinner and given the chance to expand their techniques on food preparation, presentation and other kitchen related skills needed at a fine dining restaurant.

"The chefs we have back there actually enjoy the culinary aspect of working at the DFAC," said Vasta. "A lot of them have skills prior to the military and can advance their skills while they're in [the Air Force]. Working in services can actually transition to the civilian world. Who knows maybe we can see them on Top Chef one day."

First, the three Chefs of the Month for the quarter and their shift leaders work together to gather ingredients for one-of-a-kind recipes. Then each competitor is judged by three 49th FSS members and sometimes a guest judge, on the appearance, flavor and presentation of their dish.

With the help of his shift leader, U.S. Air Force Airman 1st Class Jeffrey Gilot, 49th FFS food handler, won Chef of the Quarter by preparing a vinegar cherry chicken alongside homemade mashed potatoes and 'all the way' corn made with onions, peppers and bacon. To accompany the main dish, they prepared a peach cobbler with cinnamon butter for dessert.

"The both of us had some ideas on what we would make," said Gilot. "We took the potatoes, mashed them up and made it out of scratch. We kept adding stuff and it just kept tasting better and better."
Gilot said he plans to use his culinary skills gained in the Air Force to further advance himself in the civilian food industry.

"I want to own a restaurant business," said Gilot. "I do want to be in the kitchen, yet I also want to be the one running the restaurant. It's really hard to maintain a restaurant, but I want the challenge."

Winners from each quarter will then be able to contend for their chance to win the title of Chef of the Year and another opportunity to experience the taste of Stella Vita. The dining facility also plans to expand their community outreach program by getting together with other critically acclaimed restaurants in the greater Alamogordo area.

"We are honored to be part of the Chef of the Quarter Award program," said Heather Carter, co-owner of Stella Vita. "It is our pleasure to share our love of the culinary arts with fellow chefs."

For more information on Chef of the Quarter, contact the Shifting Sands Dining Facility at 572-5859.