AF and Army begin exchange program

  • Published
  • By Air Force Staff Sgt. Robert Barnett
  • JBER Public Affairs
JOINT BASE ELMENDORF-RICHARDSON, Alaska --  Gloved hands worked diligently as the food service staff prepared pizza, hamburgers, salads and other meal items to be served at the Iditarod dining facility. It may have appeared to be normal daily operations for the Air Force-run DFAC, if not for the different insignia on a couple of uniforms -- insignia normally seen at the Gold Rush Inn DFAC.

The Army and Air Force Cook Exchange program started in November at Joint Base Elmendorf-Richardson with two Soldiers serving at the Iditarod dining facility and two Airmen serving at the Gold Rush Inn dining facility. The goal of the program is professional development.

"We wanted to send Airmen to learn how the operation works over there, as well as how we work on the Air Force side of the base," said Master Sgt. Kaema Desouza, Iditarod dining facility manager, 673d Force Support Squadron, and native of Long Island, N.Y.

Between the two services, it quickly became clear that both operations had few differences.

"This exchange shows us the different food service programs," she said. "Here, everything has a separate price, and you total all those items for the overall cost of your meal. The Army has one set cost for the entire meal."

From the Army side working out of the building commonly known as the Warrior Zone, the menu is more flexible.

"I think one difference between my building and their building is that I can adjust my menu on the spot," said Sgt. 1st Class Russell Slouffman, Gold Rush Inn dining facility manager, 2nd Engineer Brigade and native of Miami, Fla. "I can go outside the actual menu, whereas the Air Force side is more restricted. If I want to change it from roast beef to Cornish hens, I can do that. The Airmen working on our side get to experience that as well."

The Airmen and Soldiers are teaching each other skills and noted similarities and differences.

"I got to learn new products I've never cooked before," said Spc. Christopher Munos, food operation specialist for the 545th Military Police Company, who had the opportunity to serve on the Air Force side. "I got to make pizza; their grill is bigger and they definitely have different entrées from ours."

"We work different shifts; it's fast-paced," said Airman 1st Class Jacqueline Bell, food service journeyman for the 673d Force Support Squadron who had the opportunity to serve on the Army side, and is a native of Taunton, Mass. "The rations and cooking experience were completely different. They communicated with each other very well. We know where we are assigned every day, they notice where someone is needed and go there. Everybody was very nice."

Another noted difference was the staff; the Gold Rush Inn DFAC is operated entirely by military, while the Iditarod DFAC employs military, contractors and civilians.

"It was a great experience for the Soldiers as well as for me," Slouffman said. "I know my guys got a good experience out of it, working with the contractors that stock the shelves. Food service works basically the same in both branches. Being on a joint base is definitely good for professional growth."

This is a continuing program, Desouza said, allowing the branches to continue learning from each other.

"It was actually a really good experience," said Munos, a native of Las Vegas, Nev. "I definitely learned a little bit from everyone. It was fun."