Green Thumbs Up!


The main difference between TV chefs and Airman 1st Class Ryan Scott is that, although they are all chefs, Airman Scott serves 3 meals a day to several thousand people per day.

Stationed at Shaw Air Force Base, S.C.,  Airman Scott is also responsible for cleaning and maintaining one of the best dining facilities in the Air Force and still manages preparing for the next days meals, including menu planning, and supports the ”Fit to Fight” program in the form of nutritionally balanced food options.  According to Master Sgt. Jeffrey Fricke, the Sustainment Services Flight superintendent, they ensure that junior enlisted Airmen and deployed Airmen receive nutritious meals that keep them fit, allowing them to do their jobs well and accomplish their mission.  One of the main reasons that the Air Force has military cooks is to provide nutritional meals to troops in harsh/remote locations when they are deployed. It helps to keep morale up as opposed to rations. Food service training is desired, not required. Military chefs are trained by some of the best culinary experts in the world.  The dining facility at Shaw received the Hennessy Award, which is awarded to personnel who provide quality service and who take pride  in their jobs.


At Osan Air Base in South Korea on Dec.25, 2009, Secretary of the Air Force, Michael Donley, met with Chef Airman Casey Hutcheson to help serve Christmas dinner with turkey, ham and all the trimmings.  Secretary Donley helped serve and met the 51st Fighter Wing, 8th Fighter Wing, 7th Air Force, and South Korean Airmen. Airman Hutcheson is with the 51st Force Support Squadron at Osan Air Base.

Veterinarian Lt. Col. Douglas D. Riley teaches local herders in Mongolia about sustainable farming. The large herds in Mongolia could easally become the “protein basket” of Asia in one of the poorest sections of the world, frought with malnutrition, if they would learn to practice sustainable farming and produce healthier stock. They do this to help poorer countries to build a better economy and make it more difficult to be infiltrated by terrorists.

Airman 1st Class Alexandra Ayub, prepares meal orders placed by the airmen working at a missile alert facility in Nebraska. s a missile chef, Ayub provides meals to all the Airmen working at the MAF, including the missileers the launch control centers beneath the MAF, during a four-day deployment. The Airmen order from a menu which includes special items that Ayub prepares each day.

To look at the pictures, you’d think that they were in a maximum security prison, but upon closer inspection they are actually in a nuclear missile silo. Yes, we still have them, still use them.

But for  Airman 1st Class Alexandra Ayub, a missile chef headquartered at F.E. Warren Air Force Base, Wyoming, and 4 other airmen, 30 ft. below the ground.  For 4 days a week, 16 days per month it’s home. Airman Ayub is not only the chef, she is also the Missile Chief. She is in full charge of the everyday operations including meal planning, shopping, menu, and cooking.  Those who can’t leave their post, she hand delivers their meals to them and picks up the empties.  Being the Chief, she is also in charge of the day to day running of the missile silo making sure everyone fulfills his or her  duties.

Many airmen deploy to missile bases all over the world to keep our homeland safe.

By Lynn Reeves

After several Art school's and a lot of frustration trying to find a medium to satisfy my artistic needs, I finally tried food. I'm hooked. I am a graduate of Auguste Escoffier School of Culinary Arts, soon to take Baking and Pastry. I love working with food. Every plate is a new adventure. Born in Massachusetts, raised in Florida, I met my husband of 38 wonderful years, had 3 children and 8 grandchildren before losing my husband in 2018 in a work-related construction accident. My youngest daughter now lives with me and we both very much enjoy cooking together.

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