Local chefs visit executive mission aviator course for a ‘taste’ of Air Force dining Published July 10, 2025 By Vanessa R. Adame 37th Training Wing Public Affairs JOINT BASE SAN ANTONIO-LACKLAND, Texas -- Restaurant chefs from a local award-winning hotel visited the 344th Training Squadron recently to see culinary students put their skills to the test as part of the Executive Mission Aviator course. Executive chef Geronimo Lopez of Hotel Emma gestures as he talks to students from the Executive Mission Aviator course, June 25, 2025 at Joint Base San Antonio-Lackland, Texas. Lopez and Chef De Cuisine Ralph Montez also of Hotel Emma visited the 344 TRS to see culinary students as they prepared their first dish for the curriculum and provided feedback. (U.S. Air Force photo by Vanessa R. Adame) Photo Details / Download Hi-Res Executive chef Geronimo Lopez, and Chef De Cuisine, Ralph Montez of Hotel Emma joined the 344 TRS Honorary Commander Brenda Trevino for a unique look inside the kitchen as technical school students cooked the first meal of the curriculum. On the menu: steak and shrimp with mashed potatoes and asparagus with a side salad and dessert. Led by Tech. Sgt. Francisco Sanchez of the 344 TRS, students chopped vegetables, seared steaks and carefully assembled dishes as chefs watched. A monitor overhead focused on the instructor’s cooking area allowing students to follow each step as they worked. “It’s great that they have the opportunity to do this in an environment that’s similar to what they will face in their professional life,” Lopez said as he watched the students cook. “I hope I get to see more so that we can provide more feedback and maybe provide ideas in the future as how they can do certain things with more ease.” An Airman with 344th Training Squadron, cleans the side of a condiment dish, during the Executive Mission Aviator course June 25, 2025, at Joint Base San Antonio-Lackland, Texas. Local chefs from Hotel Emma visited the 344 TRS to see culinary students as they prepared their first dish for the curriculum and provided feedback. (U.S. Air Force photo by Vanessa R. Adame) Photo Details / Download Hi-Res Sanchez emphasized that adaptability is a vital part of the mission. Whether using dry ice to keep menu items cold or finding alternate ways to meet a guest’s dietary restrictions “flexibility is essential,” he said. In the kitchen, the chefs examined equipment and observed student techniques to familiarize themselves with the training environment. Soon after, chefs Lopez and Montez were led to a narrow classroom that resembled the inside of an aircraft – simulating the environment where the meals are served for distinguished guests. After the meal, the chefs joined instructors for a feedback session offering professional insight and encouragement to the aspiring Air Force chefs. Airman First Class Greggory Sharp, 344th Training Squadron, slices a strawberry for a dessert, during the Executive Mission Aviator course, June 25, 2025 at Joint Base San Antonio-Lackland, Texas. Sharp was preparing his first meal as part of the curriculum. Local chefs from Hotel Emma visited the 344 TRS to see culinary students as they prepared their first dish for the curriculum and provided feedback. (U.S. Air Force photo by Vanessa R. Adame) Photo Details / Download Hi-Res Leaders were grateful for the visit that provided students with a rare opportunity to receive feedback from industry professionals. “We value this newfound relationship with local chefs in our community and look forward to future partnerships,” Sanchez said. The EMA course is comprised of flight engineers, communication systems operators and flight attendants. Students who graduate technical training go on to monitor and operate aircraft systems controls, voice and data communication systems, as well as perform the loading and off-loading of the aircraft on missions worldwide transporting the nation’s top leaders.