“Dorm to Gourm” class participants pose for a group shotMarch 31, 2015, at Dover Air Force Base, Del. This session was the one year anniversary of the “Dorm to Gourm” Leadership Pathways class. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)
Jeffrey Moore, 436th Force Support Squadron, salts salmon March 31, 2015, at Dover Air Force Base, Del. Moore, a trained chef, taught the class how to prepare baked salmon with sautéed zucchini and squash, and roasted sweet potatoes. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)
Jeffrey Moore, 436th Force Support Squadron, stirs diced onions March 31, 2015, at Dover Air Force Base, Del. Moore acted as a guest chef for this session. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)
Jeffrey Moore, 436th Force Support Squadron, checks on the progress of baking sweet potatoes March 31, 2015, at Dover Air Force Base, Del.The course teaches Airmen, who live in the dorms, how to cook healthy meals for themselves. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)
Baked salmon, fresh out of the oven, sits on a cooking tray March 31, 2015, at Dover Air Force Base, Del. The salmon was prepared by Airman attending a “Dorm to Gourm” Leadership Pathways class. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)
Airman Elizabeth Armstrong, 436th Aircraft Maintenance Squadron integrated flight control systems, dices zucchini March 31, 2015, at Dover Air Force Base, Del. “Dorm to Gourm” has been organized by Dawne Nickerson-Banez, 436th Mission Support Group honorary commander, for one year. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)
Airman 1st Class Jorge Rijo, 436th Aerospace Medicine Squadron bioenvironmental engineering technician, places sliced lemons on top of salmon filets March 31, 2015, at Dover Air Force Base, Del. Rijo was one of ten Airmen to take part in “Dorm to Gourm” Leadership Pathways class. (U.S. Air Force photo/Airman 1st Class Zachary Cacicia)