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Capt. Annette Melcher

Capt. Annette Melcher
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Capt. Annette Melcher

Capt. Annette Melcher
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Capt. Annette Melcher

Capt. Annette Melcher
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Capt. Noah Palicia

Capt. Noah Palicia
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Carina Gillespie

Carina Gillespie
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Carina Gillespie

Carina Gillespie
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Carina Gillespie

Carina Gillespie
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Carina Gillespie

Carina Gillespie
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Carter talks with AFIMSC members

Maj. Gen. Theresa Carter, commander of the Air Force Installation and Mission Support Center (Provisional), presents information about the new unit to about 400 members of the Air Force Civil Engineer Center, Air Force Security Forces Center, Air Force Materiel Command Services Directorate and local squadrons assigned to the Air Force Installation Contracting Agency Oct. 9 at a town hall meeting in the Bob Hope Theater at Joint Base San Antonio-Lackland, Texas. (U.S. Air Force photo/Benjamin Faske)
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Changes coming to Al Udeid DFACs

A food service contractor prepares meals for U.S. servicemembers at one of three dining facilities at Al Udeid Air Base, Qatar. The 379th Expeditionary Force Support Squadron at AUAB serves meals to over 15,000 servicemembers daily. (U.S. Air Force photo by Senior Airman Kia Atkins)
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Changes coming to Al Udeid DFACs

A food service contractor prepares meals for U.S. servicemembers at one of three dining facilities at Al Udeid Air Base, Qatar. The 379th Expeditionary Force Support Squadron at AUAB serves meals to over 15,000 servicemembers daily. (U.S. Air Force photo by Senior Airman Kia Atkins)
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Chief Master Sgt. Brian J. Denny

Official photo of Chief Master Sgt. Brian J. Denny
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CIA at Greystone

Participants in the Armed Forces Forum for Excellence at the Culinary Institute of America at Greystone in St. Helena, California, work on their plating skills. (Air Force courtesy photo/Released)
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CIA at Greystone

Marine Sgt. Austin Nelson and Senior Airman Chelsea Lawson collaborate during a cooking session during the Armed Forces Forum for Excellence at the Culinary Institute of America at Greystone in St. Helena, California. (Air Force courtesy photo/Released)
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CIA at Greystone

Staff Sgt. Reginald Brown and Airman 1st Class Skiilar Hopson put the finishing touches on a plate during a cooking session during the Armed Forces Forum for Excellence at the Culinary Institute of America at Greystone in St. Helena, California. (Air Force courtesy photo/Released)
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CIA classes boost DAF food operations

A San Antonio Culinary Institute of America student prepares food that can be seen by passersby. The CIA is one of the Air Force Services Center's industry partners that help deliver healthier, fresher food options at installations to ensure Airmen, Guardians and families are fueled for the fight. The AFSVC is the Department of the Air Force's lead agency for food operations. (U.S. Air Force photo by Luke Allen)
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CIA classes boost DAF food operations

Culinary Airmen listen as Culinary Institute of American Chef Uyen Pham gives instruction in the San Antonio Culinary Institute of America kitchen during a recent class. The Air Force Services Center, the lead agency for DAF food operations, sponsors several classes a year at CIA to help deliver healthier, fresher food options at installations to ensure Airmen, Guardians and families are fueled for the fight. (U.S. Air Force photo by Luke Allen)
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CIA classes boost DAF food operations

A completed dish prepared by a culinary Airmen is ready to present during a recent class at the San Antonio Culinary Institute of America. The Air Force Services Center, the lead agency for DAF food operations, sponsors several classes a year at CIA to help deliver healthier, fresher food options to ensure Airmen, Guardians and families are fueled for the fight. (U.S. Air Force photo by Luke Allen)
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CIA classes boost DAF food operations

Culinary Airmen cut homemade pasta during a recent class at the San Antonio Culinary Institute of America. The Air Force Services Center, the lead agency for DAF food operations, sponsors several classes a year at CIA to help deliver healthier, fresher food options to ensure Airmen, Guardians and families are fueled for the fight. (U.S. Air Force photo by Luke Allen)
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CIA classes boost DAF food operations

Culinary Institute of America Chef Hinnerk von Bargen teaches Air Force nonappropriated fund students during a recent class at the San Antonio CIA. The Air Force Services Center, the lead agency for DAF food operations, sponsors several classes a year at CIA to help deliver healthier, fresher food options to ensure Airmen, Guardians and families are fueled for the fight. (U.S. Air Force photo by Marcelo Joniaux)
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