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With ingredients prepped and the recipe handy, Gilbert Baboulene, a chef at Kadena Air Base, Japan, is ready to cook during the practical portion of the new Air Force Techniques of Healthy Cooking Course at the Culinary Institute of Arts San Antonio campus June 5. The five-day course is designed to teach and demonstrate healthier ingredients, flavorful spicing and better cooking methods to deliver healthier menu choices at food service operations across installations, not just at dining facilities.
190605-F-FR885-9023.JPG Photo By: Debbie Aragon

SAN ANTONIO, Texas - With ingredients prepped and the recipe handy, Gilbert Baboulene, a chef at Kadena Air Base, Japan, is ready to cook during the practical portion of the new Air Force Techniques of Healthy Cooking Course at the Culinary Institute of Arts San Antonio campus June 5. The five-day course is designed to teach and demonstrate healthier ingredients, flavorful spicing and better cooking methods to deliver healthier menu choices at food service operations across installations, not just at dining facilities.


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