Airman slices competition, wins culinary honors

  • Published
  • By Airman 1st Class Rochelle Clace
  • 19th Airlift Wing Public Affairs
LITTLE ROCK AIR FORCE BASE, Ark. --  A member of Team Little Rock was among 21 Air Force food-service professionals who were honored at the 2009 Hennessy Travelers Association Educational Foundation Armed Forces Culinary Forum for Culinary Excellence Oct. 4 - 10.

According to Staff Sgt. Sterling Jackson, 19th Force Support Squadron food services, he was selected for this honor through hard work and dedication.

"Every day I give my best effort to provide excellent customer service and quality food," he said.

The forum, held at Culinary Institute of America's Greystone Campus in Napa Valley, Calif., recognized 25 members of the armed forces who serve in food operations around the world. Sergeant Jackson's class marked 100 members who've attended the forum in the past three years.

Honorees are nominated by evaluation teams during a month-long worldwide tour to select the best of the best in military food-service operations. The evaluation teams consist of members from the National Restaurant Association Board of Directors, the Society for Food Service Management, the International Food Service Executives Association and military headquarters staff.

"I was happy to experience [the forum]. It was my first time in California," said Sergeant Jackson. "The CIA is such a prestigious school, so it was an honor to be selected."

Each year, since its inception in 2006, service men and women nominated during the evaluation process are invited to attend the forum where the honorees are provided hands-on classes, seminars, tours and a roundtable discussion with leaders of the restaurant and food service industries.

"Each day, we would go into a different cooking method in a different region," said Sergeant Jackson. "The mornings began with lessons, and in the afternoon, we would go into the kitchen and do some fine dining."

Leaders at Little Rock Air Force Base are proud of Sergeant Jackson's accomplishments and feel, that through his attendance at the forum, he is contributing to the quality of food services offered on base.

"He's an outstanding individual and a fine Airman," said Chief Master Sgt. Jimmy Daniels, 19th FSS superintendent. "He was previously selected for Food Service Chef of the Quarter at the Hercules Dining Facility, and that's the reason he was selected for this course."

According to Sergeant Jackson, he was able to come back from the forum and share his experiences with other Airmen in hopes of motivating them to be selected for the next culinary honors.

At the end of the forum, Sergeant Jackson received 15 credit hours toward his Community College of the Air Force degree and the first phase of ProChef Certification.