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Weapons and Tactics Instructor Course

Desert Defender Ground Combat Readiness Training Center Instructor Tech. Sgt. Kevin Perez introduces the function and purpose of branch specific and joint-service doctrine during the new Weapons and Tactics Instructor Course at Ft. Bliss, Texas. WTIC, currently in the beta testing phase, ensures security forces Airmen are physically and mentally armed with the required expertise needed to create, plan and execute tactics, techniques and procedures. (U.S. Air Force photo by Craig Z. Rodarte)
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Weapons and Tactics Instructor Course

Desert Defender Ground Combat Readiness Training Center Instructor Tech Sgt. Kevin Perez introduces the function and purpose of branch specific and joint-service doctrine during the new Weapons and Tactics Instructor Course at Ft. Bliss, Texas. WTIC, currently in the beta testing phase, ensures security forces Airmen are physically and mentally armed with the required expertise needed to create, plan and execute tactics, techniques and procedures. (U.S. Air Force photo by Craig Z. Rodarte)
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Weapons and Tactics Instructor Course

Desert Defender Ground Combat Readiness Training Center cadre and students from the Weapons and Tactics Instructor Course walk toward the barracks and classroom after participating in physical training at Ft. Bliss, Texas. The new WTIC, currently in the beta testing phase, trains to branch specific and joint-service doctrine ensuring security forces Airmen are physically and mentally armed with the expertise needed to create, plan and execute tactics, techniques and procedures. (U.S. Air Force photo by Craig Z. Rodarte)
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Weapons and Tactics Instructor Course

Desert Defender Ground Combat Readiness Training Center cadre and students from the Weapons and Tactics Instructor Course participate in physical training at Ft. Bliss, Texas. The new WTIC, currently in the beta testing phase, trains to branch specific and joint-service doctrine ensuring security forces Airmen are physically and mentally armed with the expertise needed to create, plan and execute tactics, techniques and procedures. (U.S. Air Force photo by Craig Z. Rodarte)
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Air Force gears up for first ATF training events at CSTR sites

Airmen from the Air Force Installation and Mission Support Center, the 12th Air Task Force, and the 801st RED HORSE Training Squadron meet Sept. 24 at Tyndall Air Force Base, Florida, to plan for the first ATF training events at Combat Support Training Range sites. During three-week training events at Fort Bliss, Texas, and Tyndall AFB in November, Airmen from the 11th and 12th ATFs will practice the skills needed to deploy as mission-ready units postured for combat operations against peer-level adversaries in contested environments. (U.S. Air Force photo by Sarah McNair)
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Salute Hospitality Epicurean Faceoff

A Salute Hospitality Epicurean Faceoff competitor cuts salmon, the protein for all those vying for the title during at the San Antonio Culinary Institute of America, Sept. 17, 2024. Eleven installation teams from Aramark Food 2.0 locations competed for the crown of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Salute Hospitality Epicurean Faceoff

At right, Aramark Senior Executive Chef Bill Coella briefs Salute Hospitality Epicurean Faceoff participants prior to the start of the competition at the San Antonio Culinary Institute of America Sept. 17, 2024. Eleven installation teams from Aramark Food 2.0 locations competed for the crown of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Salute Hospitality Epicurean Faceoff

The first-place medal, coin and chef’s knife stands ready for presentation to the winner of the Salute Hospitality Epicurean Faceoff Sept. 17, 2014, at the San Antonio Culinary Institute of America. Eleven installation teams from Aramark Food 2.0 locations competed for the crown of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Salute Hospitality Epicurean Faceoff competition

Senior Airman Antonio Granados, from MacDill AFB, Florida, peels a piece of ginger during the Salute Hospitality Epicurean Faceoff held at the San Antonio Culinary Institute of America, Sept. 17, 2024. Eleven installation teams from Aramark Food 2.0 locations competed for the crown to be crowned the winner of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Salute Hospitality Epicurean Faceoff competition

Airman 1st Class Tulio Crosthwaite, from McConnell AFB, Oklahoma, peels a golden beet during the Salute Hospitality Epicurean Faceoff held at the San Antonio Culinary Institute of America in Sept. 17, 2024. Eleven installation teams from Aramark Food 2.0 locations competed for the crown to be crowned the winner of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Salute Hospitality Epicurean Faceoff competition

Senior Airman Petisha Helgenberger, from Little Rock AFB, Arkansas, receives brief coaching during the Salute Hospitality Epicurean Faceoff held at the San Antonio Culinary Institute of America Sept. 17, 2024. Eleven installation teams from Aramark Food 2.0 locations competed for the crown to be crowned the winner of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Salute Hospitality Epicurean Faceoff competition

Airman Sharon Villacres-Baracaldo and her executive chef Christopher Benge, from Altus AFB, Oklahoma, pose for a photo after Villacres-Baracaldo was awarded first place in the Salute Hospitality Epicurean Faceoff held at the San Antonio Culinary Institute of America, Sept. 17, 2024. Eleven installation teams from Aramark Food 2.0 locations competed for the crown to be crowned the winner of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Salute Hospitality Epicurean Faceoff competition

Senior Airman Briana Deleon, from Davis-Monthan AFB, Arizona, peels a piece of ginger during the Salute Hospitality Epicurean Faceoff held at the San Antonio Culinary Institute of America Sept. 17, 2024. Eleven installation teams from Aramark Food 2.0 locations competed for the crown to be crowned the winner of this inaugural SHEF competition where participants were given 100 minutes to prepare, cook, present and clean their kitchen spaces. (U.S. Air Force photo by Craig Z. Rodarte)
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Isaiah Stennett, an electrician from Tobyhanna Army Depot, Pennsylvania, reaches for equipment from within a utility hole at Joint Base San Antonio-Fort Sam Houston, Texas, Sept. 17, 2024. Stennett and his team are in charge of installing new fiber optic cable that runs underground, ensuring military personnel on base have efficient internet speeds. (U.S. Air Force photo by Taylor Curry)
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Robins fire department, WR-ALC join for confined space rescue training

Fire Captain Jeff Spivey, a firefighter assigned to the 778th Civil Engineer Squadron, participates in confined space training on a C-130J Super Hercules aircraft at Robins Air Force Base, Georgia, Sept. 18, 2024. Beyond testing response procedures, the training also served as an opportunity for Robins fire and emergency services to certify three new members to the level of confined space rescue technician. (U.S. Air Force photo by Patrick Sullivan)
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CIA classes boost DAF food operations

A student in a recent nonappropriated fund class at the San Antonio Culinary Institute of America finished a side dish with chopped parsley. The Air Force Services Center, the lead agency for Department of the Air Force food operations, sponsors several classes a year at CIA to 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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CIA classes boost DAF food operations

Students grill deli sandwiches in a recent nonappropriated fund class at the San Antonio Culinary Institute of America finished a side dish with chopped parsley. NAF employees manage and operate facilities like golf courses, clubs and bowling centers on Department of the Air Force installations. 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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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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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

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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