• DOVER AFB, Del. 

In December, celebrity chef Marc Cummings demonstrated cooking techniques to the 436th Force Support Squadron foodservice Airmen at the base’s Patterson Dining Facility.  

Cummings, a three-time Emmy winner who brings a global perspective to the kitchen, 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.   

LUNCHTIME ENTRÉE 

Cummings worked with a variety of foodservice personnel from the 436th Force Support Squadron — led by Commander DiAundra Walker — on various techniques of meal preparation. 

Among the personnel he worked with were Senior Airmen Angel Rosado and Baylee Smack, both foodservice journeymen, in preparing these dishes, which included the classic French stew Coq au Vin. 

Later in his visit, Cummings, Rosado and Smack teamed up to create roasted chicken and penne pasta with Rosea sauce, the lunchtime entrée offered to Team Dover on the last day of the chef’s visit.  

Source: 436th Airlift Wing, Dover AFB, Del., Public Affairs via DVIDS 

Edited by Larry Lapka