JOINT BASE ANDREWS, Md. –
The Freedom Hall Dining Facility at Joint Base Andrews has the task of serving an average of 700 people a day with a variety of food choices.
Donny Walker, a dining facility second cook, said that the team starts prepping food four hours before the beginning of a shift. Walker's passion for cooking came from his time in the Army from 1986-1993.
"I didn't know I liked to cook until the Army," Walker said. "When I got out, I wanted to continue to do it."
Walker isn't the only worker at the DFAC with a military background and an interest for food. Honre Batie, Freedom Hall food service officer, retired from the Navy in 2009 as a culinary specialist.
For Batie, the transition from the Navy to the Air Force was a learning experience, but his favorite thing about working here is helping the Airmen.
"I value the Airmen's input and suggestions for the DFAC," Batie said. "This is their facility and we need to accommodate their wants and needs."
With the recent implementation of the "Go for Green" initiative, the Air Force wants Airmen to be educated on what healthier food options are.
"It gets a majority of the Airmen to eat better," Batie said. "I also rearranged our serving line to put the vegetables first, then starches and finally entrees."
Vegetarians also have a variety of items to choose from, such as salad, vegetables and a black bean burger. Batie said he is always working to expand the menu options.
Each quarter the DFAC also offers a free birthday meal to Airmen with a birthday during that quarter.
"Airmen can get steak and lobster or shrimp and lobster for the birthday meal," Batie said. "There is also an option for the vegetarian bar."
For more information on Freedom Hall, contact 301-981-6516.
Editor's note: This is the final installment of the 11th FSS series