1 00:00:00,000 --> 00:00:00,000 2 00:00:04,039 --> 00:00:06,230 Part of Mark's culinary team . They do 3 00:00:06,239 --> 00:00:08,470 quarterly competitions with all the 4 00:00:08,479 --> 00:00:11,210 unit chefs . So we decided to take that 5 00:00:11,220 --> 00:00:13,331 motto and bring it into our Air Force 6 00:00:13,331 --> 00:00:15,220 world and , and really hone in on 7 00:00:15,220 --> 00:00:17,276 training the airmen and and how to , 8 00:00:17,276 --> 00:00:20,040 how they will be prepared to , to go in 9 00:00:20,049 --> 00:00:22,216 the real world and , and become a chef 10 00:00:22,216 --> 00:00:24,438 if they decide to do that . So our goal 11 00:00:24,438 --> 00:00:26,379 is to get as much involvement and 12 00:00:26,389 --> 00:00:28,556 awareness that the defect is available 13 00:00:28,556 --> 00:00:30,500 to anybody that can get on base by 14 00:00:30,500 --> 00:00:32,278 doing that . We can elevate our 15 00:00:32,278 --> 00:00:35,459 culinary game in that base and make it 16 00:00:35,470 --> 00:00:37,909 more comparable to go into a restaurant . 17 00:00:39,069 --> 00:00:41,110 Uh our airmen , our multi capable 18 00:00:41,119 --> 00:00:43,063 airmen that we're here to not only 19 00:00:43,063 --> 00:00:45,276 demonstrated that they have a passion 20 00:00:45,285 --> 00:00:47,618 for what they do , but they have talent . 21 00:00:47,618 --> 00:00:50,105 They have the ability to create food 22 00:00:50,116 --> 00:00:52,945 options that are not only beneficial to 23 00:00:52,956 --> 00:00:55,155 strengthening our force , but also can 24 00:00:55,166 --> 00:00:57,055 compete in the civilian sector if 25 00:00:57,055 --> 00:00:59,222 that's where their plans take them and 26 00:00:59,222 --> 00:01:01,444 their goals take them into the future . 27 00:01:02,436 --> 00:01:04,658 These competitions will give more of an 28 00:01:04,658 --> 00:01:06,825 experience and more time for people to 29 00:01:06,825 --> 00:01:08,880 enjoy food services , the advice and 30 00:01:08,880 --> 00:01:10,769 the critiques , they gave me were 31 00:01:10,769 --> 00:01:12,936 definitely stuff that I needed to know 32 00:01:12,936 --> 00:01:15,047 because it's good to know what people 33 00:01:15,047 --> 00:01:17,103 want . It's good to know that people 34 00:01:17,103 --> 00:01:16,592 want sauce . It's good to know that 35 00:01:16,601 --> 00:01:18,490 people want crunchiness so that I 36 00:01:18,490 --> 00:01:20,712 didn't know before and that us learning 37 00:01:20,712 --> 00:01:22,768 new things , uh them teaching us new 38 00:01:22,768 --> 00:01:24,934 things as well will help when it comes 39 00:01:24,934 --> 00:01:27,101 into the long run , how to do customer 40 00:01:27,101 --> 00:01:29,157 service , how to properly serve food 41 00:01:29,157 --> 00:01:28,882 and stuff like that . I feel like 42 00:01:28,891 --> 00:01:30,891 adding new things into the mix will 43 00:01:30,891 --> 00:01:32,613 really help our customers . It 44 00:01:32,613 --> 00:01:34,835 definitely pushes us out of our comfort 45 00:01:34,835 --> 00:01:36,947 zone . It pushed me out of my comfort 46 00:01:36,947 --> 00:01:39,169 zone . I never really wanted to compete 47 00:01:39,169 --> 00:01:41,224 initially . Um But then there became 48 00:01:41,224 --> 00:01:43,447 this kind of friendly banter , friendly 49 00:01:43,447 --> 00:01:45,613 competition between us . Um That's why 50 00:01:45,613 --> 00:01:47,613 I keep mentioning that I'm gonna go 51 00:01:47,613 --> 00:01:49,669 back and I'm gonna brag , but it was 52 00:01:49,669 --> 00:01:51,669 like a little thing that it kind of 53 00:01:51,669 --> 00:01:54,050 pushed us to try to do more with our 54 00:01:54,059 --> 00:01:56,360 culinary skills because before a lot of 55 00:01:56,370 --> 00:01:58,592 us , we , we just put out meals that we 56 00:01:58,592 --> 00:02:00,592 thought were good , but we wouldn't 57 00:02:00,592 --> 00:02:02,814 really take time to practice after work 58 00:02:02,814 --> 00:02:05,037 with this . We've had a lot of training 59 00:02:05,037 --> 00:02:07,259 together as groups . We've had a lot of 60 00:02:07,259 --> 00:02:09,481 uh individual training . A lot of um my 61 00:02:09,481 --> 00:02:11,648 senior airmen will come up and tell me 62 00:02:11,648 --> 00:02:11,240 like , hey , you should probably do 63 00:02:11,250 --> 00:02:13,479 this a certain way . Um And I'm able to 64 00:02:13,490 --> 00:02:15,899 learn from that . I'm very excited . I 65 00:02:15,910 --> 00:02:18,740 feel very proud uh the best thing I'm 66 00:02:18,750 --> 00:02:20,750 looking forward to is being able to 67 00:02:20,750 --> 00:02:24,000 brag to my senior airmen . Um that I 68 00:02:24,009 --> 00:02:26,539 did it today is a great opportunity . 69 00:02:26,550 --> 00:02:28,979 Again to highlight what our multi 70 00:02:28,990 --> 00:02:30,990 capable airmen bring to the fight . 71 00:02:30,990 --> 00:02:33,212 When we fuel that human weapon system , 72 00:02:33,212 --> 00:02:35,268 we bring hot nutritious meals to the 73 00:02:35,268 --> 00:02:37,509 war fighter . We are part of that power 74 00:02:37,520 --> 00:02:39,576 projection platform and we take this 75 00:02:39,576 --> 00:02:42,020 role very serious and we are very laser 76 00:02:42,039 --> 00:02:43,820 focused and very committed to 77 00:02:43,830 --> 00:02:45,774 supporting the war fighter in that 78 00:02:45,774 --> 00:02:46,050 operational mission .