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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

U.S. Air Force Lt. Col. DiAundra Walker, right, 436th Force Support Squadron commander, and celebrity chef Marc Cummings, left, stand in front of serving trays containing Roasted Chicken and Penne Pasta with Rosea Sauce at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 11, 2025. Chef Cummings spent three days at the Patterson Dining Facility shared his knowledge and tips with 436th FSS food service Airmen while preparing and cooking a specific lunchtime entrée for each day on his visit. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings, right, serves Team Dover Airmen Roasted Chicken and Penne Pasta with Rosea Sauce at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 11, 2025. Chef Cummings spent three days at the Patterson Dining Facility sharing his knowledge and tips with 436th Force Support Squadron food service Airmen while preparing, enhancing and cooking a lunchtime entrée for each day. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

U.S. Air Force Senior Airmen Angel Rosado, left, and Baylee Smack, center, both 436th Force Support Squadron food service journeymen, and celebrity chef Marc Cummings, right, prepare diced chicken breasts at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 11, 2025. Rosado, Smack and Cummings, prepared and cooked the chicken for the Roasted Chicken and Penne Pasta with Rosea Sauce offered as one of the lunchtime entrées on the last day of the chef’s visit. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings, right, and U.S. Air Force Senior Airman Angel Rosado, left, 436th Force Support Squadron food service journeyman, prepares diced chicken breasts at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 11, 2025. Cummings, along with 436th FSS food service Airmen prepared and cooked the chicken for the Roasted Chicken and Penne Pasta with Rosea Sauce offered as one of the lunchtime entrées on the chef’s last day of his visit to the base. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings, left, and U.S. Air Force Senior Airman Baylee Smack, right, 436th Force Support Squadron food service journeyman, dice chicken breasts at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 11, 2025. Cummings and Smack prepared and cooked the chicken for the Roasted Chicken and Penne Pasta with Rosea Sauce offered as one of the lunchtime entrées offered to Team Dover Airmen. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings, left, shows U.S. Air Force Senior Airman Angel Rosado, right, 436th Force Support Squadron food service journeyman, where to cut a chicken breast at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 11, 2025. Cummings and Rosado prepared and cooked the chicken for the lunchtime entrée on the last day of the chef’s visit. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings sautées vegetables at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 10, 2025. Chef Cummings spent three days at the dining facility sharing his knowledge and tips with 436th Force Support Squadron food service Airmen while preparing and cooking Coc au Vin as one of the lunchtime entrées being offered. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings, center, listens to a 436th Force Support Squadron food service Airman at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 10, 2025. Chef Cummings spent three days at the dining facility sharing his knowledge and tips with the Airmen while preparing, enhancing and cooking a lunchtime entrée for each day. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings, center, speaks with 436th Force Support Squadron food service Airmen at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 10, 2025. Chef Cummings spent three days at the dining facility sharing his knowledge and tips with the Airmen while preparing, enhancing and cooking a lunchtime entrée for each day. (U.S. Air Force photo by Roland Balik)
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Celebrity chef Marc Cummings teams up at the Dover AFB DFAC

Celebrity chef Marc Cummings, left, demonstrates cooking techniques to 436th Force Support Squadron food service Airmen at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 10, 2025. Chef Cummings spent three days at the dining facility sharing his knowledge and tips with the Airmen while preparing and cooking a specific lunchtime entrée for each day. (U.S. Air Force photo by Roland Balik)
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Miyagi delegation comes to Dover AFB

Members of the Miyagi Prefecture delegation from Japan, go through the serving line at the Dining Facility at Dover Air Force Base, Delaware, Jan. 23, 2024. The delegation met with 436th Airlift Wing leadership to embody the growing bond between the “sister cities.” (U.S. Air Force photo by Roland Balik)
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Chef Robert Irvine talks with Airmen at the end of Dorm to Gourm, Aug. 27, 2019, at Dover Air Force Base, Del. Irvine gave his views about career and life choices. (U.S. Air Force photo by Roland Balik)
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Senior Master Sgt. Kristen Bamberger, 436th Force Support Squadron sustainment services flight superintendent, talks with chef Robert Irvine, Aug. 27, 2019, at the Patterson Dining Facility on Dover Air Force Base, Del. Irvine was briefed on the operation of the facility and its menu selections. (U.S. Air Force photo by Roland Balik)
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Christin Michaud, Air Force Mortuary Operations Affairs public affairs officer, briefs chef Robert Irvine and his wife, Gail Kim, about the AFMAO memorial wall, Aug. 27, 2019, at Dover Air Force Base, Del. The Memorial Wall represents many of the fallen service members and civilians throughout the years of the mortuary’s history. (U.S. Air Force photo by Roland Balik)
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Chef Robert Irvine listens to a briefing from Senior Airman Gerrard Perera, Fisher House manager on duty, Aug. 27, 2019, at the Fisher House on Dover Air Force Base, Del. Irvine toured the facility and was briefed on the history of Dover’s Fisher House. (U.S. Air Force photo by Roland Balik)
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Chef Robert Irvine and Air Force Mortuary Affairs Operations personnel pose for a photo, Aug. 27, 2019, at the Fisher House on Dover Air Force Base, Del. Irvine toured the Fisher House and was briefed on its history. (U.S. Air Force photo by Roland Balik)
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Chef Robert Irvine grasps a 65-pound bar to test his grip endurance during a tour of the 436th Civil Engineer Squadron explosive ordnance disposal flight, Aug. 27, 2019, on Dover Air Force Base, Del. Senior Airman Rachel Zirkle, EOD journeyman; Staff Sgt. Luke Herdade and Tech. Sgt. Carl Dill, both EOD craftsmen, watch Irvine perform the mandatory test for all EOD personnel. (U.S. Air Force photo by Roland Balik)
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John Walters (left), 436th Force Support Squadron fitness program manager, speaks with chef Robert Irvine about the equipment and programs offered at the Fitness Center, Aug. 27, 2019, at Dover Air Force Base, Del. After a brief tour, Irvine taught Team Dover members about healthy eating and cooking during a Dorm to Gourm session. (U.S. Air Force photo by Roland Balik)
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From left to right, John Walters, 436th Force Support Squadron fitness program manager; Airman 1st Class Rodney Kerley, 436th Communications Squadron cybersystems operator; chef Robert Irvine and Tech. Sgt. Heath Hackwell, 436th Maintenance Group maintenance qualification training program noncommissioned officer in charge of instructors, flex their biceps, Aug. 27, 2019, at the Fitness Center on Dover Air Force Base, Del. Irvine talked with Airmen during his tour of the facility. (U.S. Air Force photo by Roland Balik)
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Shane Cash (left), corporate chef for chef Robert Irvine, watches Irvine make a sauce during Dorm to Gourm, Aug. 27, 2019, at Dover Air Force Base, Del. Irvine taught Team Dover members how to make Cuban-Style Stewed Chicken Ropa Vieja Street Tacos and Rad Na Thai Chicken Salad. (U.S. Air Force photo by Roland Balik)
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