European Stars And Stripes (Newspaper) - May 10, 1962, Darmstadt, Hesse                                By Odice Moa Noel staff writer iowhound5 at Pitburg air base. Germany weren t surprised to learn that their food service Squadron was selected As the finest in Safe. They have known it All the r the Squadron. They Are the supervisors and men of the three dining Halls Eifel Mosel and flight Alert and the bakery meat processing Plant and food service training  Eif l dining Hall is s set John a Combs 29, of Poplar Hill a hand his men feed airmen first class find  what Wahi considers the Hungriest men on the Bas is handled by t sgt Clemit Tallos of Philadelphia miss., who takes care of the k user ranking  age Span of tallies patrons is from is to 21and they really  the men who stand ready Alert is s sgt James e. A Joser 30, of . Moser and his Mon feed combat ready air Crew diets tailored to High Altitude  the dicing Halls with bread cakes cookies and Osher baked goodies Isth Crew of t sgt Barnes g. Roberts of Orlando Fla area bakery supervisor. Using 70,000 pounds of flour 2,700 pounds of sugar 2,500 pounds of shortening and 24500 pounds of a m milk each month Roberts and his new n bake As Many As 6,000 loaves of bread each Day plus Rolls both american and German types and other bakery products Wuhl estimates that 60 cents of every food Dollar is spent for meat s sgt Lewis Gumore. 34, of Bluss Springs fin., is in charge of the meat Plant where every 10days he processes 14,000 pounds. Gilmore constantly tries to figure out ways to Cut costs. Before lie arrived at Pitburg the unil was paying 20 cents around for show toning but now it pays Only 4 cents. Gilmore affects this saving by buying raw fat left Over from culling up beef carcasses at the commissary and processing it into usable shortening. He grinds the fat renders it in huge steam vats and processes it into Usa ble cooking Oil. Wahl estimates that Gil More saves the Squadron $128 a week. The savings Are used to improve menus in the dining Halls. Every one of us started out washing pots and pans says wan but through training we become professional  training the Cooks in the professional aspects of their Trade rests on the Shoul Ders of t sgt Joe m. Boitnott 40, of Poma Calif with 20 years of service and 10 of them As a Cook Boitnott is considered Well qualified in the theories of food preparation professional attitude and other essentials of food service  is my Job to take the Cooks As they arrive and train them in the professional aspects of their  he said. Boitnott has 25 trainees who came into the air Force without receiving any formal food service training i teach them theories and fundamentals of food preparation and the dining Hall supervisors take Over and give the practical experience he said. Personal Hygiene and food preparation go hand in hand and we stress both says Boitnott. During the Hennessy trophy con test judging was focused on management food preparation methods of serving foods a photos by Tony evanosk1 acceptability sanitation care and maintenance of equipment receiving and storage procedures Manning and supervision per Sonal Hygiene incentive programs and effectiveness of the training program. It is his Job to teach some of All the above basics i the food service trainees the  is chosen to represent Safe in the 1962 air Force wide Henri  trophy contest for having the bes food service program. The annual contest is held to promote the greatest efficiency and satisfaction in the Over All preparation end service of food throughout the air Force and to give recognition to food service personnel the trophy takes its name from John l. Hennessy n hotel executive and presi Denlin appointed food service advisor to the armed forces in world War ii. Hen Nessy continued to advise and assist Theair Force in its food service program in postwar years. The 1962 trophy program is sponsored by the National Industrial cafeteria Man agers Asso chitin food service executive association and the National restaurant association. The air Force wide Competition will a judged by a committee of military an civilian food service executives. Competing with Pitburg for the coveted award Are boiling air Force base Washington . Donaldson fab . Goodfellow fab Tex. Ent fab Colo. Mcclellan fab Calif. Misawa fab Japan and Elmendorf fab  have been in the air Force More than 10 years and have never eaten better Lood anywhere said s sgt Earl a Mccon Nel 29. Of North Adams mass. An aircraft Mechanic at Pitburg. According to him and the other patrons of the 36th food service so they eat the Best of air Force Chow. Car and Elk Antines go into meal Patty grinding work. Two James Wahl food service chief looks Over new sign. Sloden Coop get a i we of or about cuts of pork Kitchen Turni out own cooking far saves Money. The stars and stripes tog 13