Base chef performs culinary magic

  • Published
  • By Airman 1st Class Chris Smith
  • 460th Air Base Wing Public Affairs
BUCKLEY AIR FORCE BASE, Colo. (AFPN) --  He is a magician of sorts. However, he waves a spatula instead of a wand and uses a frying pan instead of a top hat, along with a little culinary artistry to craft eggs, bacon, sausage and hash brown potatoes into cuisine for hungry dining facility patrons here.

Francis L. Aragon, food service worker at the dining facility, calls himself a “disco chef” because he makes dining a little more exciting for patrons by turning ordinary cooking into a spectacle. People who order food from Mr. Aragon likely will see him flipping it up into the air, flambéing it over the stove or somehow making a show of it.

Although he has only been serving patrons here for about a year, his passion for combining culinary arts with his unique showmanship began at a fast food restaurant in the Philippines in 1995. In 1998, he began working at a hotel, preparing kitchen and dining utensils and ensuring proper hygiene and sanitation.

In 1999, Mr. Aragon said his cooking had him sailing the seas on a cruise ship, where he worked as a galley steward. When he was promoted to assistant cook for the ship in 2001, he began preparing breakfast, lunch and dinner meals. This is also when he began perfecting his skills with different food preparation and presentation methods, including his disco chef skills.

By the time Mr. Aragon got back to dry land and made his way to Buckley Air Force Base, his talent in the kitchen was already finely tuned, and it has only gotten better, said Tech. Sgt. Dave Beyer, 460th Services Division chief quality assurance evaluator.

“Francis came to us with fine culinary skills,” Sergeant Beyer said. “However, they were enhanced at the (dining facility). Francis took our display-cooking concept to another level as he experimented and learned both how to skillfully prepare items for customers and how to entertain at the same time.”

After joining the services team at Buckley, Mr. Aragon started cooking for troops here four days a week. He also makes pastries three times per week.

Mr. Aragon said his goal while cooking is just to give people a little extra joy during their meals.

“My aspiration is to give people happiness and for them to enjoy their food,” he said. “(I also enjoy) showing them my showmanship in cooking, great plate presentation and the taste (of the food).”

Giving that bit of happiness at mealtime is something Mr. Aragon does successfully, said an Airman who frequents the dining facility.

“Knowing that someone enjoys doing what he’s doing and has fun with it just somehow always seems to help me smile,” said Airman Karen Nadal, of the 460th Mission Support Squadron. “The same goes for Francis. When I see him showing off at the dining facility, it just helps me have a brighter day.”

The chef said there is a reason his cooking style helps to keep eligible patrons coming to the dining facility.

“My cooking style is about having determination,” he said. “(It is also about) talent, creativity and, lastly, putting your heart into it.”

Airmen here get a chance to see their food “magically” disappear. (Courtesy of Air Force Space Command News Service)