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Two Seasons Dining Facility spice up menu with Mongolian BBQ
Airmen wait in line for the Mongolian Barbecue meal offered at the Two Seasons Dining Facility Dec. 11, 2013, Eielson Air Force Base, Alaska. Over 200 Icemen were served Mongolian cuisine, a change from the regularly scheduled menu. (U.S. Air Force photo by Senior Airman Ashley Nicole Taylor/Released)
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Two Seasons Dining Facility spices up menu with Mongolian BBQ

Posted 12/13/2013   Updated 12/13/2013 Email story   Print story


by Senior Airman Ashley Nicole Taylor
354th Fighter Wing Public Affairs

12/13/2013 - EIELSON AIR FORCE BASE, Alaska -- Cooks here at the Two Seasons Dining Facility took a bite out of the extraordinary to offer Icemen a Mongolian barbecue experience Dec. 11.

Over 200 Icemen were served following several days of extensive planning by dining facility staff.

"Three days of preparation went into this meal, starting on Monday and ending the day of," said Tech. Sgt. Ronald Cooper, 354th Force Support Squadron assistant dining facility manager. "This is a very intricate, time-consuming and delicate process."

Icemen shared their satisfaction with the Mongolian meal and anticipate more days like it.

"I love creativity and change from any type of routine, especially when it comes to my favorite necessity: food," said Airman 1st Class Michael Walters, 354th Communications Squadron cyber transport technician. "I think special food days show that our dining facility is more than your cliché 'chow hall,' which are notorious for having the stigma of being bland and repetitive."

Armed with positive feedback from Airmen, Cooper said meals like the Mongolian BBQ will definitely be on the menu in the future.

"Expect many more meals like this one because we pride ourselves on customer satisfaction," said Cooper. "When we see that a meal is successful, we try to run it again."

Cooper said the Two Seasons staff is planning one special meal each month, with a wing day planned after the New Year. Communication, such as comment cards, will ultimately help the staff know what is worth serving again.

"I am very pleased with how the meals and customer interaction has turned out. When we create a new meal, it gives the DFAC employees training outside the normal day-to-day tasks," said Cooper. "It's our job to feed the base, but we flourish when the customers are the most satisfied."

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