Local

April 13, 2012

No delivery, but it’s fast

Senior Airman C.J. Hatch
56th Fighter Wing Public Affairs
120410-F-AK669-055

The Falcon Flight Kitchen sits alone on the west side of the base isolated from the main dining facility similar to the Airmen on the flightline, and it can be hard sometimes for them to leave long enough to travel all the way to the main dining facility.

“We provide lunch and dinner to those people who can’t make it to the dining facility,” said Tech Sgt. Corey Butler, 56th Force Support Squadron Falcon Flight Kitchen manager.

The small facility is no more than a hallway with a window that looks into the kitchen. Lunch is served from 10:30 a.m. to 1 p.m. and dinner 4 p.m. to 8 p.m.

“Having an expanded flight kitchen on Luke Air Force Base that provides hot carryout meals in addition to ground support and flight meals is not typical at other bases and contributes directly to the morale of those that are serving at Luke Air Force Base,” said Master Sgt. Felicia Fencl, 56th FSS food service section chief.

C.J. Hatch

Airman 1st Class Kody Charleston, 56th Force Support Squadron Falcon Flight Kitchen prep chef, pours mashed potatoes from a mixing bowl into a serving tray just before opening the Luke Air Force Base Falcon Flight Kitchen for lunch Tuesday. The facility has a 14-day rotating menu that will always include a hot entrée, a starch and a vegetable.

They have a varied 14-day rotating menu, known as the worldwide menu, to keep things from getting too mundane. Everyday there is at least one fresh entree, starch and vegetable.

“I love my job here,” Butler said. “We get a lot of different people in here from civilians to pilots; it’s always changing.”

The flight kitchen is a valuable asset to the Airmen on the flightline. Crew chiefs may get only a half-hour break between launchings and do not have time to go to the main DFAC. Having the flight kitchen minutes from the flightline ensures Airmen there have a chance to eat a meal.

“We usually feed between 100 to 120 people at lunch and 70 to 100 people for dinner,” Butler said. “Anyone in uniform can come get something quick to eat, be it the physical training uniform, ABUs or a flight suit.”

Something the flight kitchen also does is prepare box lunches. A box lunch usually contains two sandwiches, a candy or energy bar, chips and a soda, and water or Gatorade.

“Last year for the air show we provided box lunches,” Butler said. “The air show restricted movement on the southwest side of base and many of the Airmen working couldn’t make it to the vendors to use meal tickets. We were in a prime position to provide for those Airmen.”

The flight kitchen has a staff of three civilians and four military, and they enjoy providing food to the Airmen who need it.

“Knowing you are taking care of the well being of those people who in turn take care of or fly the jets is a great feeling,” Butler said. “We are tangibly supporting and engaged in Luke’s mission.”




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