WIXLIB

Hennessy Traveler’s Association Educational foundation2010 Armed Forces Culinary ForumThe Culinary Institute of America, Napa ValleySeptember 18 - 26, 2010Day Five: Friday, September 24, 2010 (con’t)10:30 a.m. – 10:45 a.m.Transition Break10:45 a.m. – 12:00 p.m.Roundtable Mentoring Sessions12:00 p.m. – 1:00 p.m.Buffet Lunch1:00 p.m. – 2:15 p.m.Routable Mentoring Sessions2:15 p.m. – 2:30 p.m.Transition Break2:30 p.m. – 3:00 p.m.Career & Culinary Opportunities3:00 p.m. – 4:00 p.m.Concluding Remarks, GraduationCeremony, Awarding of Certificates4:30 p.m.Depart CIA2 – 25 Min. sessions3 -25 Min. sessionsChef Adam Busby, CMC

Hennessy Traveler’s Association Educational foundation2010 Armed Forces Culinary ForumThe Culinary Institute of America, Napa ValleySeptember 18 - 26, 2010Saturday, September 25, 20109:00 a.m. – 4:30 p. m.Group Local OrientationTour Napa Wine County5:45 p.m. – 8:30 p.m.DinnerSpecial Location Napa Valley Wine TrainGroup FarewellCourtesy of Computrition, Inc., CarlinManufacturing & Wines by GalloSunday September 26, 20109:00 a.m. – 9:30 p.m.Travel Day – Depart & Good Luck!

2010 Armed Forces Forum for Culinary Excellence AttendeesBaer, AllenCplUSMC29 Palms, CaliforniaBirdwell, SeanSraANGGreat Falls IAP, MontanaBroughton, DorianSraAFRCPittsburgh ARS, PennsylvaniaBruza, SarahSrAAFEglin AFB, FloridaCollins, Audrey L.A1CAFLuke AFB, ArizonaDoering, JamieSgtMFR6th Engineering Support BattalionDubois, DanielleA1CANGBarnes ANGB,Dunagan, DanielleSrAAFRCPeterson AFB, ColoradoDuncan, JonathanSgtUSMC1st Marine Expeditionary ForceEvans, Daniel T.CplMFR6th Engineering Support BattalionFigueroa, LisaSgtUSMCUSMC Training & Education CommandFranklin, LatishaGySgt USMCMarine Corps Base, JapanGonzalez, MoniqueSgtUSMC2nd Marine Expeditionary ForceGreen, Nicole.SSgtAFKadena AB, Okinawa JapanHawkins, VilynthiaSSgtAFRamstein AB, GermanyHeld, PaigeSrAANGSioux City, IowaJulian, KatrinSraAFTravis AFB, CaliforniaOrtega, SerenaSSgtAFYokota AB, JapanPham, AprilSSgtAFOffutt AFB, NebraskaSalas Munguia, OlegarioA1CAFFairchild AFB, WashingtonSikora, Deana .SSgtAFRCNiagara Falls ARS, New YorkSimon, Christine D.SrAANGSioux City, IowaSpencer, KatrinaSrAAFHurlburt Field, FloridaTijerino, Christopher.SgtUSMCMarine Corps Base, JapanWhite, MichaelAmnAFRCDuke Field, Florida

Name: Allan Baer Rank: Cpl/E-4Base: 29 Palms, CAHometown: Lake Park, MNMarried: NoNumber of Years in Service: 3Anticipated Career Length: 20 yearsCurrent Education Level: Working Towards aBachelor's degreeDeployment History Where to and Length:Education Goals: Receive my bachelor's degree inBusiness Management and attend Pro-chef Level 2 inHyde Park, NY.Short Summary about Life in Marine Corps Food Service:I graduated Basic Food Service Specialist School in August 2008 with a grade point average of 100%. From thereI was stationed at 3rd MLG CLR 37 FDSV Company in Okinawa, Japan. FDSV Company sent me to work at CampCourtney Mess Hall where I spent two years filling billets from Cook on watch, Ass. Chief Cook, Store room NCO,and for the last few months Chief Cook. While at Camp Courtney I competed and won Food Service Specialist ofthe Quarter for the 3rd quarter in 2009. Our Mess Hall competed during the MajGen W.P.T. Hill Awards for FoodService Excellence for fiscal year 2009. I was a runner-up for the Food Service Specialist of the Year Award in2009,Short Summary about Goals after the Marine Corps:I would like to open my own catering business and resort in Lake Park, MN.

Name: Sean Birdwell Rank: SRA/E-4Base: Montana Air National Guard 120th FWHometown: Great Falls, MontanaMarried: engagedNumber of Years in Service: 3.25 yearsAnticipated Career Length: 20 yearsCurrent Education Level: Some CollegeDeployment History Where to and Length:None yetEducation Goals:I want to study law, and to someday become alawyer, or to become a chef (it’s still a tossup).Short Summary about Life in Air Force Food Service:My entire life I have enjoyed cooking and baking and just the ability to create art from nothing. When I decidedto join the Air National Guard and I found out there was a career in the military that would allow me to be a chefI instantly wanted to do it. So when I enlisted I joined services and since then I have worked in the kitchen everyguard drill.Short Summary about Goals after the Air Force:Well, since I am in the Air Guard, my goals after the Air Force are also my goals while in. I want to somedaybecome a chef and open my own restaurant so I can continue serving people. I want to be able to share mypassion, my experiences, and my desires with the people around me and what better way than through foodand customer service.

Name: Dorian Broughton Rank: SrABase: 911th AWHometown: Livingston, New JerseyMarried: NoNumber of Years in Service: 1 year 7 monthsAnticipated Career Length: 20 Current Education Level: Some CollegeDeployment History Where to and Length: Homestead,Florida, 19 Jan 2010– 25 Feb 2010Education Goals: I plan to complete my Bachelors Degreein Criminal Justice and Associates degree in Psychology.Short Summary about Life in Air Force Food Service: Though I have been in the food service industry, a shorttime, the experience and knowledge I have acquired will stay with me throughout my life. I was not thrilled tobe assigned to Food service, but once joining the team I have grown to have great appreciation for the hardwork and dedication to complete the mission. Being on the food service team has also allowed me theopportunity to travel to Homestead AFB, Florida to assist with the Haiti Operation Relief which gave me thechance to work with other food service members collectively to complete the tasks at hand. It was a greatexperience, which would be of great use in future deployments, both state side and overseas.Short Summary about Goals after the Air Force: After the Air Force I plan on doing several things from DEAwork to social work. I’ve always wanted to open a facility for youth to learn a trade, which would be a nonprofitorganization. One program that I will offer will be food service/culinary art.

Name: Sarah J. BruzaRank: SrA / E-4Base: Eglin Air Force Base, FloridaHometown: Slidell, LAMarried: Just recently married on August 4, 2010.Number of Years in Service: 4 ½ yearsAnticipated Career Length: 8 yearsCurrent Education Level:High School Diploma with some CollegeDeployment History Where to and Length:Osan Air Base, Korea October 2008 – October 2009Ali Air Base, Iraq May 2008 - September 2008Education Goals:Earning a Diploma in Business Administration with an emphasis in Hospitality and TourismShort Summary about Life in Air Force Food Service:I came into the Air Force due to the havoc of hurricane Katrina. I needed a job and a place to stay. The Air Forceoffered both. When I joined it took a short time to realize it was the best decision of my life. My experience hastaught me discipline, responsibility, dependability, attention to detail, and is continuing to develop me into awell rounded person. I have worked in many faucets of the dining hall including baker, prep cook, cook, shiftleader, and store room clerk. Since being recognized as a Hennessy Traveler I was given an in house promotionto purchasing and managing the produce for the facility. I enjoy what I do on a daily basis.Short Summary about Goals after the Air Force:After the Air Force I plan on transferring my skills and knowledge into a civilian career while completing myeducation.

Name: Audrey Collins Rank: A1C/E-3Base: Luke AFB, ArizonaHometown: Sandy Creek, New YorkMarried: NoNumber of Years in Service: 1 ½Anticipated Career Length: 20 yearsCurrent Education Level: Some CollegeEducation Goals:Complete my CCAF in Hotel, Fitness and RestaurantManagement as well as getting a bachelor’s degree inPsychology.Short Summary about Life in Air Force Food Service:I entered the Air Force in May of 2009. I didn’t want to wait long to leave for basic training and my recruiter toldme if I went with Services I most likely wouldn’t have a long wait time. During my time in basic training I foundout what services was. Not having much experience in cooking I thought I wasn’t going to be good or interested.When I arrived at Luke with the help and support from the others in the kitchen I developed an interest incooking. Through this experience of becoming a Hennessey traveler nominee it has motivated me to strive to bethe best.Short Summary about Goals after the Air Force:I plan on making the Air Force a career and would like to retire as Chief. After I retire from the Air Force I wouldlike to take some time to travel and also work with my degree helping those who need it.

Name: Jamie Doering Rank: Sgt/E-5Base: 6th ENG SPT BN, H&S COHometown: Portland, ORMarried: NoNumber of Years in Service: 6Anticipated Career Length: 20 yearsCurrent Education Level: Some CollegeDeployment History Where to and Length:Camp Lemonier, Djibouti:Mar 08 – Oct 08Education Goals:I am currently attending Mt. Hood Community College,working towards an Associate’s Transfer Degree inBusiness Management. After attaining an Associate’sDegree at MHCC, I plan to graduate with a Bachelor’s inBusiness Management at Portland State University.Short Summary about Life in Marine Corps FoodService:I came into the Marine Corps as a Food Service Specialist in 2004, after graduating high school. Although foodservice was not my primary choice, I soon found my love for the technical side of the job. While I was a juniorMarine I was introduced to field food service operations, which is where my skills are strongest. With very littlegalley experience outside of MOS school I learned most using the FFSS (field kitchen). When I deployed in 2008, Iwas with a security company and didn’t do anything food service related. In my six years as a food servicespecialist, my unit has won the Maj. Gen. W.P.T. Hill Award for Best Reserve Field Mess four times. Last year Iwas selected as Food Service Reserve Marine of the Year.Short Summary about Goals after the Marine Corps:I am currently in the Marine Corps Reserves; however, I plan to go active duty through the Warrant Officerprogram as soon as I become eligible. With my experience as a leader in the Marine Corps and formal collegetraining I believe that I will be able to succeed at any level of management in the civilian world. After I decide toretire, I hope to be successful in real estate and property management.

Name: Danielle L. Dubois Rank: A1C/E-3Base: Barnes Air National Guard Base, Westfield, MAHometown: Tyngsboro, MAMarried: NoNumber of Years in Service: 2 yearsAnticipated Career Length: 20 yearsCurrent Education Level: Working towards Bachelor’sdegree.Education Goals:Working towards my bachelor’s degree in Criminal Justice at the University of Massachusetts at Lowell, MA. Iplan on continuing my education pursuing a Master’s Degree in prelaw.Short Summary about Life in Air Force Food Service:I joined in September 2008 when I was 19 years old. I’ve been working in the dining facility for one year nowsince graduating from the Services Technical School. I couldn’t cook before my training but I’ve learned a lot andstill continue to broaden my skills in the Services career field. I enjoy working with my team members. They aregreat people and work hard. My supervisors are the best mentors I could ask for. I really look up to them asthey inspire my career enhancement. I look forward to the years ahead and all the new skills I’ll acquire.Short Summary about Goals after the Air Force:I intend to retire proudly and look back on my time in the Air Force knowing that I did my job the right way todefend this great nation of ours. I also plan to apply everything I’ve learned to my civilian career and live by theAir Force Core Values. Hopefully I’ll be able to inspire someone else to make the same choices. I did becausethis is the best thing I could have done for myself.

Name: Danielle Dunagan Rank: SrA/E-4Base: 302d Services Flight, Peterson AFB, ColoradoHometown: Colorado Springs, ColoradoMarried: NoNumber of Years in Service 2 years 4 monthsAnticipated Career Length: 20 yearsCurrent Education Level: Some collegeDeployment History Where to and Length:Balad, Iraq (120 days) 21 January 10-12 June10Education Goals:I plan to further my education at Pikes Peak Community College and topursue a bachelor’s degree in Sports Medicine and Physical Therapy.While there, I also plan to finish my Community College of the AirForce degree in Hotel, Fitness and Restaurant Management.Short Summary about Life in Air Force Food Service:When I enlisted in the Air Force Reserves I had the choice of careerfields. Working with food has definitely been an experience. Growingup, I did not cook often, but when I joined the Air Force it changed my outlook on cooking. Not only do I cook formyself, but I cook for all our troops. I received hands on experience when I deployed to Iraq while working in thedining facilities. I watched thousands of troops come in daily and they truly appreciate a hot meal instead ofMRE’s. I felt I had accomplished something great when the Airman, Soldiers, Sailors and Marines left with ahearty, healthy meal. I’ve been working with food for a little over two years and I love it. It does come with itschallenges and hectic times but by the end of the day the mission is complete and I go home satisfied. I’ve metmany different people throughout my brief Air Force career and I’ve learned so many different techniques,cooking is truly its own form of art work.Short Summary about Goals after the Air Force:After the Air Force Reserves, it is my goal to work with kids. My dream is to open my own Physical therapy andnutrition practice for children with disabilities. I would also love to be part of the food industry, by having myown bakery for special occasions. As time goes by I hope to pass on my knowledge to the younger airmen in theAir Force in hopes of showing them that they can have what they dream of. Anything can be achieved with hardwork and perseverance. The Air Force Reserves has taught me a lot, and with all the education and experiencesI’ve had so far I know this was the right life decision for me.

Name: Jonathan C. Duncan Rank: Sgt/E5Base: Camp Pendleton, CaliforniaHometown: Brooklyn, CTMarried: YesNumber of Years in Service: 11 yearsAnticipated Career Length: 30 - 40 yearsCurrent Education Level: High School DiplomaDeployment History Where to and Length:Operation Bright Star Egypt September 23rd to October 23rd 2001(30 days)Operation Iraqi Freedom Kuwait and Iraq January to July 2003 (7months)Ultra Focus Lens (UFL) Korea August to September (33 days)Education Goals:Receive my bachelor’s degree in Business and Hotel Management.Short Summary about Life in Marine Corps Food Service:Prior to coming into the Marines I worked at a restaurant for 3 years. All I wanted to do when I joined theMarine Corps was cook. Unlike some other recruiters, mine did not lie to me. In my eyes there was and still is nobetter job. By me deciding to become a cook in the Marines it has opened my doors to so many possibilities andopportunities. I have finished in 3rd and 2nd place for our Chef of the Quarter competitions. Chosen to attendthe Pro Chef Level 1 Course offered at the Culinary Institute of America in New York. Was also picked to be apart of Chef Gordon Ramsey’s show Master Chef. There are few that give the credit and appreciation FoodService deserves. It is not the most glamorous job and has to be one of the top three for worst hours/schedule.To make a product and have just one Marine out of one hundred come up and say thank you means a lot to me.I truly love what I do and feel excited for what is to come in the future.Short Summary about Goals after the Marine Corps:My goal is to retire and be happy with my family. The knowledge I will have coming out after 30 to 40 years istremendous. I would love to be able to pass it on to as many people as possible. Not only to military personnelbut civilian as well. By the time I retire I would love to open my own restaurant back in my home town. Onething is for certain though. With 20 to 40 years of knowledge it doesn’t do any good if you don’t pass it on. Youare not doing anyone any good if you do not share what you know.

Name: Daniel Evans Rank: Cpl/E-4Base: 6th ENG SPT BN, H&S COHometown: Portland, ORMarried: NoNumber of Years in Service: 6Anticipated Career Length: 20 yearsCurrent Education Level: Bachelor’s Degree (History) – OregonState UniversityDeployment History Where to and Length:Camp Lemonier, Djibouti:Mar 08 – Oct 08Education Goals: My ultimate education goals include earninga master’s degree in history, and finishing my second degree inpolitical science.Short Summary about Life in Marine Corps Food Service:In 2004, after graduating high school, I joined the Marine Corps as a food service specialist.The unit I am attached with has focused on field mess, so the majority of my MOS experience revolves aroundthe FFSS (field kitchen). In my six years as a food service specialist, my unit has won the Maj. Gen. W.P.T. HillAward for Best Reserve Field Mess four times. During my deployment in 2008, I performed general securitytasks. Thus far, my fondest memories of the food service MOS have revolve around being in the field workingwith my junior Marines. While I may not be the most skilled cook, I love the technical aspect of the job, andthrive in leadership roles.Short Summary about Goals after the Marine Corps:I am currently in the process of putting in a reenlistment package, hopefully with an augment to active duty.Once I decide to leave the Marine Corps, I would like to pursue a career as a history teacher on the high schoolor college level.

Name: Lisa M. FigueroaRank: SGT/E-5Base: Camp Kinser , Okinawa, Japan.Hometown: Twin Falls, IDMarried: YesNumber of Years in Service: 7Anticipated Career Length: 30Current Education Level: Some collegeHistory and length of Deployments:In my Marine Corps career I have had the opportunity to go Koreathree times, giving me enough experience and knowledge to lead myMarines and receive and Navy

2010 Armed Forces Culinary Forum The Culinary Institute of America, Napa Valley September 18 - 26, 2010 Day One Class: Monday, September 20, 2010 9:00 a.m. Arrive at the Culinary Institute of America (CIA), Greystone Campus, St. H