Master Chef showcases skills at Kadena

Published March 13, 2009
By Airman 1st Class Chad Warren
18th Wing Public Affairs

KADENA AIR BASE, Japan -- There is not a more intriguing sight than the organized chaos that goes on behind the scenes at a gourmet kitchen. Dozens of people know exactly where they need to be at exactly the right moment, making the entire kitchen hum with the likeness of an efficiently built machine. The harmony of fast moving blades and searing flames make this work environment hazardous to say the least, but for Chef Dean Nole it's just another day at the office.

Chef Dean Nole owns two restaurants in Utica, N.Y., and has trained at some of the most well-known culinary institutes in the world. Chef Nole took time this week to share his vast culinary knowledge with Team Kadena food service professionals by teaching a class on various types of pastries, including some of his original recipes. The chef was invited by a staff member from the Rocker NCO club to share his expertise with Kadena's food service professionals and introduce his fine foods during the Kadena International Wine Fest.

"I'm showing them some Italian baking methods that I learned to help improve on what they are already doing here," said Chef Nole.

We're just trying to step up the program a bit and give it a different variety, he added.

Chef Nole attended the Culinary Institute of America in Hyde Park, N.Y., before attending the prestigious Gruppo Ristorante Italianne School in Torino, Italy. He decided to stay for a few years in Italy to learn more about pastries. Upon his return to the U.S., he cooked and specialized in cakes and pastries which led to the opening of Café CaNole.

Technical Sgt. Heather Gray, enlisted aide to the 18th Wing commander, knows the importance of specialized training such as this.

"It is awesome that I am afforded the opportunity to take advantage of this invaluable training," said Sergeant Gray.

As an enlisted aide to the general, Sergeant Gray is in charge of countless tasks, including filling the position of resident chef for official functions.

"One can't put a price having an opportunity to learn under a great chef with such experience and level of expertise," said Sergeant Gray.

Chef Nole is introducing two new products to the base; scarolas and a pastry called ciotti. Soon all servicemembers will be able to enjoy some of Dean's one-of- a-kind creations.

The chef said he is grateful for the tremendous help he received from the staff and said Kadena has "first class people." He added that his experiences here in Okinawa were more than he thought it would ever be.