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115th Force Support Squadron treats Airmen to holiday meal

Master Sgt. Michael Harvey, left, first sergeant for the 115th Security Forces squadron, serves Senior Airman Donovan Halajian, crew chief for the 115th Maintenance Group, his holiday meal during the November Unit Training Assembly, at Truax Field, Madison, Wis., Nov. 3, 2012. (U.S. Air Force photo by Tech. Sgt. Ashley Bell)

Master Sgt. Michael Harvey, left, first sergeant for the 115th Security Forces squadron, serves Senior Airman Donovan Halajian, crew chief for the 115th Maintenance Group, his holiday meal during the November Unit Training Assembly, at Truax Field, Madison, Wis., Nov. 3, 2012. (U.S. Air Force photo by Tech. Sgt. Ashley Bell)

MADISON, Wis. -- Airmen took a break from training to enjoy turkey, prime rib, shrimp, numerous fixings and pies in the Truax Field dining facility Nov. 3.

Nearly 500 Airmen took part in the annual holiday meal which exceeded expectations set by the 115th Force Support Squadron.

Master Sgt. Rebecca Kedrowski, 115th FSS food service office manager, said the holiday meal normally brings in their normal crowd, plus an additional 100 people. This year's meal, however, was even more successful than that.

"That's because we offer a bigger and better selection during the holiday meal," Kedrowski said. "It costs about $3 more, so we need to make sure we're giving them their money's worth."

Senior Airman Benjamin Rip, 115th Fighter Wing maintenance group, got his fill.

"I had a scoop or a piece of everything they had on the heaters," Rip said. "I stuffed my face. It was all pretty good."

In order to ensure there was plenty of food for everyone, it was Kedrowski's job to ensure she forecasted for enough people.

"That's the toughest part of the job," she said. "We have to forecast how many will show up and we need to stay within a 10 percent tolerance."

Once enough food was forecasted and ordered, the FSS Airmen had to set aside enough time for preparation.

Preparation took place Nov. 1-2, and continued the morning of the meal. Airman 1st Class Jack Ross, food service journeyman, prepared the salad bar and helped with a chocolate fondue dessert. This was his first time serving the holiday meal crowd.

"This is what I've trained for," Ross said. "I just hope everyone enjoys the meal."
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