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Airman Basic Eduardo Salcedo, 736th Aircraft Maintenance Squadron crew chief, uses his Common Access Card to purchase food at Mugs Coffee Bar on Dover Air Force Base, Delaware, March 15, 2021. Salcedo and other Airmen using their registered CAC for essential station messing will have new dollar amounts for specific meals beginning April 1, 2021. Currently Mugs and FREDS are the only two nonappropriated fund food and beverage facilities where Airmen can purchase ESM eligible items. (U.S. Air Force photo by Roland Balik) (This photo has been altered for security purposes by blurring out personal identifiable information.)
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Airman Basic Eduardo Salcedo, 736th Aircraft Maintenance Squadron crew chief, scans his Common Access Card while Christine Paolini, 436th Force Support Squadron barista, watches as he purchases food items at Mugs Coffee Bar on Dover Air Force Base, Delaware, March 15, 2021. Salcedo and other Airmen using their registered CAC for Essential Station Messing will have new dollar amounts for specific meals beginning April 1, 2021. Currently Mugs and FREDS are the only two nonappropriated fund food and beverage facilities where Airmen can purchase ESM eligible items. (U.S. Air Force photo by Roland Balik)
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Dover AFB supports families with Deployed Spouses Dinner

Tech. Sgt. Dominique Singleton, 436th Force Support Squadron readiness flight noncommissioned officer in charge, marks off an attendance roster at a deployed spouses drive-thru dinner at Dover Air Force Base, Delaware, Jan. 21, 2021. The event provided meals, gift bags and toys to families of deployed service members in recognition of their sacrifice. The deployed spouses dinner is one of many ways Team Dover takes care of service members and their loved ones. (U.S. Air Force photo by Airman 1st Class Cydney Lee)
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Dover AFB supports families with Deployed Spouses Dinner

Staff Sgt. Justin Thomas, 9th Airlift Squadron loadmaster, hands out sauce packets at a deployed spouses drive-thru dinner event Jan. 21, 2021, at Dover Air Force Base, Delaware. The event provided meals, gift bags and toys to families of deployed service members in recognition of their sacrifice. The deployed spouses dinner is one of many ways Team Dover takes care of service members and their loved ones. (U.S. Air Force photo by Airman 1st Class Cydney Lee)
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Dover AFB supports families with Deployed Spouses Dinner

Tech. Sgt. Matthew Kurtz, 436th Operations Support Squadron air traffic control tower watch supervisor, hands out sandwiches at a deployed spouses drive-thru dinner Jan. 21, 2021, at Dover Air Force Base, Delaware. The event provided meals, gift bags and toys to families of deployed service members in recognition of their sacrifice. The deployed spouses dinner is one of many ways Team Dover takes care of service members and their loved ones. (U.S. Air Force photo by Airman 1st Class Cydney Lee)
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Dover AFB supports families with Deployed Spouses Dinner

Senior Airman Joshua Curatolo, 436th Operations Support Squadron air traffic controller, passes out water bottles at a deployed spouses drive-thru dinner event Jan. 21, 2021, at Dover Air Force Base, Delaware. The event provided meals, gift bags and toys to families of deployed service members in recognition of their sacrifice. The deployed spouses dinner is one of many ways Team Dover takes care of service members and their loved ones. (U.S. Air Force photo by Airman 1st Class Cydney Lee)
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Dover AFB supports families with Deployed Spouses Dinner

Tech. Sgt. Matthew Kurtz, 436th Operations Support Squadron air traffic control tower watch supervisor, gives out a meal at a deployed spouses drive-thru dinner event Jan. 21, 2021, at Dover Air Force Base, Delaware. The event provided meals, gift bags and toys to families of deployed service members in recognition of their sacrifice. The deployed spouses dinner is one of many ways Team Dover takes care of service members and their loved ones. (U.S. Air Force photo by Airman 1st Class Cydney Lee)
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Snapshot: AMC/A1 visits Team Dover

Col. Matthew Jones, 436th Airlift Wing commander, greets Col. Angenene Robertson, Air Mobility Command director of manpower, personnel and services, with a fist bump March 11, 2020, on Dover Air Force Base, Delaware. Robertson visited the base for an immersion, where she learned in-depth details about many organizational missions and day-to-day operations. (U.S. Air Force photo by Roland Balik)
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Snapshot: AMC/A1 visits Team Dover

Col. Angenene Robertson, Air Mobility Command director of manpower, personnel and services, Scott Air Force Base, Illinois, listens to Col. Michael Peeler, 436th Operations Group commander and Lt. Col. Brooke Brander, 436th Force Support Squadron commander, March 11, 2020, on Dover AFB, Delaware. Robertson visited the base for an immersion, where she learned in-depth details about many organizational missions and day-to-day operations including the Air Force Mortuary Affairs Operations and AFMES. (U.S. Air Force photo by Roland Balik)
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Snapshot: AMC/A1 visits Team Dover

Col. Angenene Robertson, Air Mobility Command director of manpower, personnel and services, Scott Air Force Base, Illinois, listens to 436th Force Support Squadron personnel March 11, 2020, on Dover AFB, Delaware. Robertson visited the base for an immersion, where she learned in-depth details about many organizational missions and day-to-day operations including the Air Force Mortuary Affairs Operations and AFMES. (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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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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