Love of cooking makes personal aide duties extra special

Published June 15, 2009
By Benjamin Newell
AFDW Public Affairs

AIR FORCE DISTRICT OF WASHINGTON -- Staff Sgt. Nyeisha Coar picked up her pace on the way from her car to the "office," stopping to tell the grounds keeping crew where the grass needed trimmed. She then made a turkey sandwich for her boss, complete with Hellman's Mayonnaise, his favorite. There was little time to waste; her next deadline was around the corner. It was almost dinner time.

Sergeant Coar doesn't work in a cubicle, in an aircraft, or on a flight line like most other Airmen. She serves as a personal aide to Maj. Gen. Ralph Jodice, Air Force District of Washington commander, where she is responsible for the upkeep and maintenance of the Jodice's on-base home.

The duties of a personal aide vary since they are tailored to the needs of each general officer; however, most personal aides maintain the General Officer's uniforms; arrange official social events; prepare meals, to include menu planning and shopping; perform administrative duties and record keeping; maintain the living quarters, to include daily routine tasks and seasonal requirements; and perform tasks that aid the officer in accomplishing military and official responsibilities.

"I hear people call us butlers and things like that, but everyone should understand that this is an excellent career field," said Sergeant Coar. "My job has a lot to it, I'm helping to manage a household, keep the general numerous uniforms in check, and I'm getting further education the culinary arts, which I love."

Sergeant Coar says the high point of her day is the time spent in the kitchen, preparing meals for the commander and serving as an advisor to Mrs. Jodice during the numerous functions the general and his wife host annually. She someday hopes to become an executive chef and recently took another step in that direction when she graduated from the Advanced Culinary Skills Training Course at Fort Lee, Virginia, where she picked up a gold medal for her final project.

The ACSTC is an intense, hands-on course designed to improve the overall skills of an experienced cook. The course focuses on knife skills, menu development, advanced baking techniques, presentation, production of course meals, (three, six and seven course), advanced dessert preparation, table service, nutrition, and much more.

At the National Culinary Federation, Sergeant Coar focused on plate design. "You first eat with your eyes," said Sergeant Coar, "In fact 80 percent of the meal is visual, I would say."
That theory applied to Sergeant Coar's final creation at the Culinary Federation, a deconstructed apple pie flambé. "First you take the crust and add a little sugar and cinnamon, put it on top of the fresh apple filling that's been caramelized on a stove and then the whole thing gets a dab of Chantilly cold whipped cream."
The presentation and commencement of the three-week course was attended by General Jodice May 21. "It's amazing to see what these servicemen can do with some simple ingredients," said General Jodice. "Their talent is clearly artistic."

Sergeant Coar has approached her career field much like she does a large event; with a checklist in hand. "When I have aides in the kitchen, everything is planned down to the minute. I know when the vegetables need to be chopped, I know when the roast goes into the oven and it's posted so everyone can see."

What is next on the ambitious chef's checklist? A stage-one license from the Culinary Institute as a sous-chef will make her an integral part of any professional kitchen. The Culinary Institute is an international organization which certifies a chef's expertise in international cuisine.