Gary DiMartino, a cook at Hanscom Air Force Base, Massachusetts, listens to a presentation by a Culinary Institute of America chef on the benefits of protein in the human body. Sixteen NAF food and beverage chefs and cooks from across the Air Force attended the course established by the Air Force Services Center, in partnership with the CIA San Antonio. The five-day course is designed to teach and demonstrate healthier ingredients, flavorful spicing and better cooking methods to deliver healthier menu choices at food service operations across installations, not just at dining facilities. (U.S. Air Force photo by Debbie Aragon)