Airman 1st Class Grace Tindal, 22nd Force Support Squadron food service journeyman, prepares a stuffed pork chop using a new recipe at the Redler Institute of Culinary Arts Nov. 19, 2024, in Andover, Kansas. The recipe was adapted by the culinary institute’s lead chef to add a pesto sauce to an existing recipe at the Chisholm Trail Inn Dining Facility (DFAC). The DFAC was awarded the 68th annual Air Force John L. Hennessy Award earlier this year, as the top dining facility in the Air Force, and has partnered with the Redler Institute of Culinary Arts to further the quality of its operations and dishes while also broadening the experience and expertise of the dining facility staff. (Courtesy Photo)
CAMERA
ILCE-7M3
LENS
E 28-75mm F2.8-2.8
APERTURE
14/5
SHUTTERSPEED
1/125
ISO
320
No camera details available.
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