Consolidated Club chef selected for INNERview Published Dec. 6, 2009 By Public Affairs DOBBINS AIR RESERVE BASE, Ga -- INNERview is a special spotlight for members of Team Dobbins who don't always get recognized for the outstanding work they accomplish on the job and outside the gates. If you would like to nominate someone, call 94th Public Affairs at 678-655-5055. David D'Amour Home Town: Malone, New York Time at Dobbins: 10-plus years What is your job title and what are your responsibilities? My job title is chef and I'm responsible for supervising the staff at the Consolidated Club and developing menu items. My job events also include special functions, UTA weekends, etc. Have you ever served in the military? No, but my brother and uncle were both in the Air Force. What attracted you to the cooking field? I have enjoyed cooking since I was a small child. I think I made my first Omelet au Fines Herbes when I was 10 years old. I worked at the AMVETS stand at the county fair around that time. What is most rewarding about your job? Making the customer happy is always the important thing. Giving the customer a WOW! experience is most rewarding. What do you find challenging about your job? Sometimes I have to juggle a lot of balls in the air; there's always something unexpected coming around the corner. What do you enjoy outside of your job? I'm a voracious reader and I like listening to music of all kinds. How many people do you serve on a drill weekend and how much food does your staff serve? Let's just say we serve lots of food. We served more than four hundred people during the November drill weekend. What makes your job stand out from other jobs on Dobbins? I'd bet that my co-workers and I, while serving at the Club, get to meet more people at Dobbins than just about anyone else. What kind of holiday plans do you have? Just a lot of rest and relaxation at home. Is there any food that you can't stop eating? I like a lot of the old comfort foods. I can always stop eating them. The problem is how much I do eat before I stop. Do you have any other chef experiences? I've been cooking in restaurants of all sorts for over 30 years.
