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221221-F-IF976-1002

Airman 1st Class Vincent Suamer, 436th Force Support Squadron food service apprentice, makes an omelet at the Patterson Dining Facility on Dover Air Force Base, Delaware, Dec. 21, 2022. Team Dover Airmen continue to provide unrivaled installation support, rapid global airlift and combat ready Airmen 24 hours of the day, 365 days of the year. (U.S. Air Force photo by Senior Airman Cydney Lee)
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Dover AFB offers support for Airmen during DFAC closure

Airman 1st Class Cydney Lee, 436th Airlift Wing Public Affairs specialist, purchases a meal from a food truck in front of the Patterson Dining Facility at Dover Air Force Base, Delaware, July 15, 2021. The DFAC closed for renovations on its electrical systems and walk-in refrigerator. The 436th Force Support Squadron coordinated bringing various food trucks onto Dover AFB to provide options for Airmen during the closure. (U.S. Air Force photo by Tech. Sgt. J.D. Strong II)
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Dover AFB offers support for Airmen during DFAC closure

Airmen wait in line to purchase meals at a food truck in front of the Patterson Dining Facility at Dover Air Force Base, Delaware, July 15, 2021. The Patterson Dining Facility closed for renovations on its electrical systems and walk-in refrigerator. The 436th Force Support Squadron coordinated bringing various food trucks onto Dover AFB to provide options for Airmen during the closure. (U.S. Air Force photo by Tech. Sgt. J.D. Strong II)
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Dover AFB offers support for Airmen during DFAC closure

A food truck sits in the Patterson Dining Facility parking lot at Dover Air Force Base, Delaware, July 15, 2021. The 436th Force Support Squadron coordinated bringing various food trucks onto Dover AFB to provide options for Airmen during DFAC renovations. (U.S. Air Force photo by Tech. Sgt. J.D. Strong II)
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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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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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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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Airman 1st Class Iyana Green (left), 436th Force Support Squadron food service apprentice, and Hassan Amenu-el, line cook, ensure they meet their objectives for the morning preparation Sept. 14, 2018, at the Patterson Dining Facility on Dover Air Force Base, Del. The civilians and Airmen have a policy of transparency and communication to improve team efficiency and cohesion. (U.S. Air Force photo by Airman 1st Class Dedan Dials)
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From left, Airman First Class Iyana Green, 436th Force Support Squadron food service apprentice, Hassan Amenu-el, line cook, Shemya Singletary, Sodexo supervisor, and Airman 1st Class Katie Magar, 436th Force Support Squadron food service apprentice, work to prepare lunch Sept. 14, 2018, at the Patterson Dining Facility on Dover Air Force Base, Del. Preparing fresh food each day is one of the practices the DFAC uses to maintain quality standards for the food they serve. (U.S. Air Force photo by Airman 1st Class Dedan Dials)
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Hassan Amenu-el (front), line cook, and Airman 1st Class Katie Magar, 436th Force Support Squadron food service apprentice, work in tandem to prepare lunch Sept. 14, 2018, at the Patterson Dining Facility on Dover Air Force Base, Del. The combined efforts of Airmen and civilians improve the dining experience for their customers. (U.S. Air Force photo by Airman 1st Class Dedan Dials)
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Pam Marshall (left), line cook, and Airman 1st Class Tayion Perkins, 436th Force Support Squadron food service apprentice, begin preparing pizza’s for the lunch time rush Sept. 14, 2018, at the Patterson Dining Facility on Dover Air Force Base, Del. The combined efforts of Airmen and civilians improve the dining experience for DFAC customers. (U.S. Air Force photo by Airman 1st Class Dedan Dials)
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