Culinary Workshop
Wednesday, October 21, 2020, 07:30 - 12:00
Hits : 161
21 October 0730-1200, Culinary Workshop
POC: MSgt Jeffery Williams Jr. & Team, Location: DFAC (Must sign-up with POC)
Number of Registrars Allowed: 6 max (E-mail MSgt Williams directly if interested)
Purpose & Intent:
The purpose is to show and educate our customers of what goes on behind the curtains of Food Service Operations, how the AF produces/promotes "Fit to Fight" nutritional meals, and display the skills of our Certified Chefs
Outline of Workshop:
Management: Overall mission brief of AF Food Services, Knight's Table operation, and walk-through of operations
Storeroom Manager: Breakdown of how AF recipe system determines what is ordered/produced for our customers
Accountant: Explain the purpose of the ESM program and how we, an APF facility, generates money
Operations/Floor Manager: Begins hands-on training of one (1) AF recipe, two (2) max, and explain the tasks/training program that we have created to ensure better training and product production
Qualified Chef: This person will have a one-on-one, or group, session to show the difference between what the AF nutritional standards/directives and what we, Food Service chefs, are capable of producing.
POC: MSgt Jeffery Williams Jr. & Team, Location: DFAC (Must sign-up with POC)
Number of Registrars Allowed: 6 max (E-mail MSgt Williams directly if interested)
Purpose & Intent:
The purpose is to show and educate our customers of what goes on behind the curtains of Food Service Operations, how the AF produces/promotes "Fit to Fight" nutritional meals, and display the skills of our Certified Chefs
Outline of Workshop:
Management: Overall mission brief of AF Food Services, Knight's Table operation, and walk-through of operations
Storeroom Manager: Breakdown of how AF recipe system determines what is ordered/produced for our customers
Accountant: Explain the purpose of the ESM program and how we, an APF facility, generates money
Operations/Floor Manager: Begins hands-on training of one (1) AF recipe, two (2) max, and explain the tasks/training program that we have created to ensure better training and product production
Qualified Chef: This person will have a one-on-one, or group, session to show the difference between what the AF nutritional standards/directives and what we, Food Service chefs, are capable of producing.