Taking care of Airmen one meal at a time

  • Published
  • By Airman 1st Class Rachelle Coleman
  • 354th Fighter Wing Public Affairs
EIELSON AIR FORCE BASE, Alaska --  Serving hundreds of Airmen during each meal, the Two Seasons Dining Facility Airmen take care of Eielson's dorm residents providing healthy meals with a homemade attitude.

The facility boasts two serving lines, a sandwich line and a salad bar, and serves meals four times a day. The dining facility is open every day of the year, including Thanksgiving and Christmas when they serve dinner for all military members and their families.

Working at the dining facility isnt as easy as it might seem. While most Airmen are only in the DFAC for an hour or so, food services Airmen spend 12 hours a day preparing and cooking meals.

"There are 200 or so Airmen that rely on us for everyday meals," said Staff Sgt. Brian Vasvary, 354th Force Support Squadron food service shift leader. "It is our responsibility to make sure during every meal time there is food on the line. Customer service is really important and my goal is to put a smile on their faces."

Preparation is the key when working in the dining facility. Senior Airman Diontae Edwards works in the storeroom at the dining facility and has to start preparing for meals a month before it's ever served.

"My job is to maintain sustenance for the dining facility. I make sure that the cooks have everything they need for each meal," said Airman Edwards, who works behind the scenes to make sure every thing runs smoothly -- ordering everything from the condiments to chicken.

In an effort to spice things up, food services Airmen have held two food shows. Airmen were offered samples of different dishes to possibly add to the menu occasionally.

Although the menu is Air Force mandated and on a 14-day rotation, Airman Edwards is excited to order some new items for the menu.

"I've already brought in the redskin mashed potatoes, and we're looking into having line carvings every Monday," he said. "We're just trying to bring in new ideas for the Airmen."

Other additions to the menu include sweet potato wedges and onion rings, soon to be joined by jalapeño poppers and Philly cheese steaks.

Comment cards influence DFAC operations. This gives power to every Airman to improve their dining hall.