From burgers to salads—Barksdale DFAC focuses on healthier food items

Airman 1st Class Liana Taylor, 2nd Force Support Squadron food operations team member, places chicken on the grill while preparing for lunch at the Red River Dining Facility on Barksdale Air Force Base, La. Even more healthy food options have been added to the DFAC menu. (U.S. Air Force photo by Senior Airman Chad Warren)(RELEASED)

From burgers to salads—Barksdale DFAC focuses on healthier food items

Staff Sgt. Jeremiah Prude, 2nd Force Support Squadron food operations team member, assists a fellow employee while preparing for lunch at the Red River Dining Facility on Barksdale Air Force Base, La. The Red River Dining Facility on Barksdale Air Force Base, La. has recently changed their menu to include even more healthy food options for Airmen. (U.S. Air Force photo by Senior Airman Chad Warren)(RELEASED)

From burgers to salads—Barksdale DFAC focuses on healthier food items

Senior Airman Marie Brown, 2nd Force Support Squadron food operations team member, serves lunch to a patron at the Red River Dining Facility on Barksdale Air Force Base, La. The Red River Dining Facility has recently changed their menu to include even more healthy food options for Airmen. (U.S. Air Force photo by Senior Airman Chad Warren)(RELEASED)

Barksdale food operations team leads command

Published Jan. 7, 2011
By Senior Airman Chad Warren
2nd Bomb Wing Public Affairs

BARKSDALE AIR FORCE BASE, La. -- The 2nd Force Support Squadron food operations team received the Air Force Global Strike Command 2011 John L. Hennessy Food Service Award Dec. 21, 2010.

The award, which recognizes dining facilities and their staff for excellent food service and quality, is named for John L. Hennessy, a hotel and food service industry leader and advisor to the president on military food service issues.

Providing excellent customer service and ensuring the best possible food quality are two key factors in maintaining an award-winning food service program.

"As far as preparation and work, it is the things the staff does on a daily basis," said Tech. Sgt. Willie Andino, Red River Dining Facility assistant manager. "This includes achieving excellent customer service, preparing the best meals possible and a continuous highly effective training program to every member in both facilities."

Barksdale falls under the multiple category, reserved for bases with two or more main dining facilities. Both the Touch-N-Go Flight Kitchen and the Red River Dining Facility are fully operating kitchens, serving at least three meals per day, five days per week.

Although they do not do it for the recognition, the food operations team deserves and appreciates the accolades for their hard work.

"The staff members are very excited to earn this award," Sergeant Andino said. "Recognition for hard work is always appreciated. It gives everyone the confidence and dedication to continue to work hard and to achieve excellence in the food service specialty."

One innovative program the team has incorporated is the menu-planning board. Each squadron appoints a dorm Airman to attend quarterly meetings where they give feedback, shaping the future of the facilities to better serve the Airmen.

"We are constantly striving for new ways to meet our patrons' needs," said Master Sgt. Robert Sedberry, 2nd FSS food operations chief. "That is one of the reasons why our menu-planning board is so important. We get the necessary feedback straight from Barksdale's Airmen."

Representatives from the food operations team will attend the Restaurant Association Banquet in Chicago, May 2011, to represent the command in competing for the Air Force level John L. Hennessy Trophy.