Feeding the Mighty Ninety

Tony Selk and Jascha Gomez, civilian chefs at the Chadwell Dining Facility, prepare burritos Oct. 29, 2021, on F.E. Warren Air Force Base, Wyoming. The dining facility offers different menu selections each day to provide service members with a variety of nutritious options. (U.S. Air Force photo by Airman 1st Class Faith Iris MacIlvaine)
F.E. WARREN AIR FORCE BASE —The Chadwell Dining Facility on F.E. Warren Air Force Base supplies nutritious food for around 50 to 100 people each day.

Dining facilities support the Air Force mission by providing food for the installation. The Chadwell Dining Facility is a campus-style cafeteria that has a main entrée line, N’Rich Grill, soups, to-go salads, pizza line, deli line, smoothie bar, hot beverages, Simply to Go and Global Grill. Due to COVID, hand washing is monitored upon entering the facility and face masks are required.

The chefs have to ensure each item is accounted for at each food station, along with keeping inventory and preparing the food. The dining facility keeps an inventory of each food item in order to provide the correct amount of meals for service members.

“It’s a lot of work to prepare fresh food each day, but we make sure there are fresh, healthy options for everyone,” Tony Selk, a chef.

Each week the UFood Grill station rotates different menu selections to provide service members with multiple options of nutritious meals ensuring they can cater to different people’s unique diets.

The Chadwell Dining Facility provides subsistence entitlements to Airmen who reside in the dormitories, and these Airmen can use their meal cards at the DFAC.

The dining facility works to provide food service excellence in support of the Air Force readiness and peacetime mission, according to the DFAC’s mission statement. The vision begins with food service professionals building customer-oriented programs through innovative solutions responsive to tomorrow’s needs.

“Each day we look forward to serving Team Warren and providing a great dining experience,” said Jasca Gomez, a civilian chef.

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