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200529-F-DA916-1141

The brand-new hazardous cargo fuels facility, May 29, 2020 at Dover Air Force Base, Delaware. The new facility completed in May of 2020 uses a Type III hydrant system, which pumps fuel from two aboveground storage tanks through a system of underground pipes to three access points on the hot cargo pad commonly called “pits.” (U.S. Air Force photo by Mauricio Campino)
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200604-F-UO935-1012

Col. Matthew Jones, 436th Airlift Wing commander, cuts a ribbon, marking the official opening of the brand-new hazardous cargo fuels facility June 4, 2020, on Dover Air Force Base, Delaware. The facility cuts response times to the hot cargo pad by 33 percent and refueling times by 50 percent. (U.S. Air Force photo by Airman 1st Class Stephani Barge)
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200528-F-BO262-2024.jpg

Hoses from an R-12 hydrant service vehicle are shown connected to one of three new fuel hydrant pits located at the aircraft hot cargo area May 28, 2020, on Dover Air Force Base, Delaware. During fuel hydrant system performance testing, the R-12 pumped fuel to an R-11 fuel truck that was used to simulate a receiver aircraft. (U.S. Air Force photo by Roland Balik)
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200529-F-DA916-1056

Senior Airman William Mann, 736th Aircraft Maintenance Squadron C-17 Globemaster III crew chief, attaches a hose from an R-12 hydrant servicing vehicle to a C-17 Globemaster III during the testing of a brand-new Type III hydrant system May 29, 2020, at Dover Air Force Base, Delaware. The newly constructed fuels facility and pits will streamline the refueling process for aircraft at the hot cargo pad. (U.S. Air Force photo by Mauricio Campino)
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200529-F-DA916-1131

Airman Cameron Pellerin, 436th Logistics Readiness Squadron fuels distribution operator, monitors an R-12 hydrant servicing vehicle during the testing of a brand-new Type III hydrant system May 29, 2020, at Dover Air Force Base, Delaware. The final test of the new system was the fueling and defueling of a C-17 Globemaster III. (U.S. Air Force photo by Mauricio Campino)
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200528-F-BO262-2014.jpg

Hoses from an R-12 hydrant service vehicle are shown connected to one of three new fuel hydrant pits located at the aircraft hot cargo area May 28, 2020, on Dover Air Force Base, Delaware. Maximum-performance tests were conducted on the fuel pump house as Jet-A fuel was pumped through the new hydrant system to each of the fuel hydrant pits. (U.S. Air Force photo by Roland Balik)
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200528-F-BO262-2019.jpg

Personnel from the U.S. Army Corps of Engineers, Omaha and Philadelphia Districts; Bay Associates, Virginia Beach, Virginia; Structural Associates Inc., Syracuse, New York and 436th Civil Engineer Squadron monitor fuel flow and pressures during operational testing of the new fuel hydrant system located at the aircraft hot cargo area May 28, 2020, on Dover Air Force Base, Delaware. During fuel hydrant system testing, the R-12 pumped Jet-A fuel from the fuel pit to an R-11 fuel truck, which was used to simulate a receiver aircraft. (U.S. Air Force photo by Roland Balik)
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200528-F-BO262-2005.jpg

Hoses from an R-12 hydrant service vehicle are shown connected to one of three new fuel hydrant pits located at the aircraft hot cargo area May 28, 2020, on Dover Air Force Base, Delaware. Maximum-performance tests were conducted on the fuel pump house as Jet-A fuel was pumped through the new hydrant system to each of the fuel hydrant pits. (U.S. Air Force photo by Roland Balik)
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190827-F-BO262-1130.jpg

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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190827-F-BO262-1161.jpg

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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190827-F-BO262-1178.jpg

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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190827-F-BO262-1195.jpg

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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190827-F-BO262-1199.jpg

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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190827-F-BO262-1214.jpg

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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190827-F-BO262-1006.jpg

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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190827-F-BO262-1016.jpg

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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190827-F-BO262-1056.jpg

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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190827-F-BO262-1074.jpg

Chef Robert Irvine (center), demonstrates how to shred iceberg lettuce to Dorm to Gourm students, 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. (U.S. Air Force photo by Roland Balik)
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190827-F-BO262-1109.jpg

A Cuban-Style Stewed Chicken Ropa Vieja Street Taco made by chef Robert Irvine, sits on a plate during Dorm to Gourm, Aug. 27, 2019, at Dover Air Force Base, Del. The taco consisted of Cuban-style stewed chicken, lime crema fresca, guacamole, queso fresco, shredded iceberg lettuce and breakfast radish on a white corn tortilla. (U.S. Air Force photo by Roland Balik)
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190827-F-BO262-1115.jpg

Chef Robert Irvine and his corporate chef, Shane Cash, along with Dorm to Gourm students pose for a photo, Aug. 27, 2019, at the Fitness Center on 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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