JOINT BASE ELMENDORF-RICHARDSON, Alaska -- For the third year in a row, Airmen with the 673d Force Support Squadron and food-service Soldiers from Joint Base Elmendorf-Richardson, Alaska, have the opportunity to intern at Glacier Brewhouse in downtown Anchorage to enhance their knowledge of commercial kitchen operations.
This year’s culinary internship began Nov. 4 and will continue through April. The program is a monthly internship involving Airmen and Soldiers who provide quality food services at the Iditarod and Wilderness Inn facilities.
The main goal is for Airmen and Soldiers to gain industry-standard cooking skills to implement back into the dining facilities and provide possible employment opportunities outside the military.
“Having Airmen and Soldiers participate in the internship is important to the mission because everything in the culinary world is now based on industry standard,” said Kevin Moore, 673d FSS installation food program manager.
By partnering and training with the industry, troops can increase the quality of food and customer service at both dining facilities.
The selection process began with the Iditarod and Wilderness Inn facility managers reviewing each Airmen and Soldier to select their highest performers, who are motivated and driven to hone their culinary skills.
During the first week, personnel are introduced to basic kitchen operations, such as prepping, cutting and plate presentation. Operations also include issuing and receiving goods, and annotating waste to help keep costs down.
“After the second week, Airmen and Soldier interns will switch shifts so that they can learn how to handle kitchen operations during busier hours,” said Air Force Master Sgt. Angela Roshto, 673d FSS food service superintendent. “Swapping shifts also helps them with customer interaction and line cooking.”
At the end of the month, the Airmen and Soldiers have gained valuable culinary skills learning how to operate in a kitchen outside of the dining facilities.
“In the first week alone I’ve learned how important it is to prepare food ahead of time, and how to be more efficient,” said Airman Steven Hoffman, 673d FSS food service journeyman. “When I finish the internship, I plan to take my knowledge and share it with other Airmen to help dining facility operations.”