Culinary Airman gets taste of success

  • Published
  • By Airman 1st Class Cortney Paxton
  • 341st Missile Wing Public Affairs
MALMSTROM AIR FORCE BASE, Mont. --  Behind the heated grills and colorful array of fresh entrées, prepared for the Airmen of Malmstrom Air Force Base, are the faces of hard-working chefs who keep Wing One healthy and nourished.

Working within the Elkhorn Dining Facility's culinary family is Staff Sgt. Kimberly Cockrell, 341st Force Support Squadron dining facility shift leader, who was recently recognized for the daily hard work she puts forth alongside fellow chefs. On May 4, Cockrell was awarded the Hennessy Travelers Award as top chef for small bases in the Air Force.

"[Winning this award] felt like I won a million dollars," Cockrell said. "I think I got a little bit too excited. What a privilege to be awarded one of the biggest awards in my career field."
In order to be eligible to win the Hennessy Travelers Award, Airmen must portray a positive and high level of professionalism, attitude and culinary skill.

"Our team is so proud of her and take pride [in the fact] that one of our own won this award," said Lisa Jerdon, 341st FSS food service manager. "She works very hard and is exactly what a shift leader should be. I'm glad to [know] the rest of the Air Force sees what I see."

Cockrell was one of 10 chefs nominated for the award. Each nominee had the chance to travel to Chicago for five days to the Hennessy awards ceremony where the winner was announced.

"I have never had a chance to travel to the windy city," she said. "It was such a beautiful city with so much to do. I had a blast."

While in Chicago, she went to several different award shows and had the chance to do a lot of networking with people in the restaurant industry. But Cockrell said the highlight of her trip was being able to hear former President Bill Clinton speak.

"[Cockrell] winning definitely brings up the moral of the DFAC," Jerdon said. "It not only shows her peers what kind of leader she is, it also shows them what you can accomplish when you do your job to the best of your ability."

But this is just the beginning of Cockrell's accomplishments. As the winner of the Hennessy Travelers Award, Cockrell will be attending a week-long program this winter at the Napa Valley Culinary Institute of America in California, where she will expand her knowledge and experience as a chef. She hopes to improve the dining facility staff by teaching her fellow Airmen what she learned when she returns to Malmstrom after the class.

"It was such a blessing to receive this award," Cockrell said. "I would just say your work speaks for itself. Work hard every day and it will pay off in the end. Start preparing now and I guarantee you will succeed, especially those looking to move forward in their culinary skills."