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Master Sergeant Christopher T. Rogers was born in Camden NJ on March 13, 1967 He entered the Air Force on
July 1, 1985. After technical training at Lowry Air Force Base, he was assigned to RAF Fairford United Kingdom
where he was first exposed to the Food Service Career field. During this time he was also given the opportunity
to work with British Royal Air Force Chefs. After assignments to Clark Air Base, Ramstein Air Base Germany and
RAF Alconbury, he resumed his love of cooking and found himself under the tutelage of USAFE Command Chef
Jean Marc Laurent and his Assistant Jakob Froemming. In the search to further his culinary knowledge in the
United Kingdom he enrolled in West Suffolk College under the leadership and guidance of Chefs Michael
Mulvihill, Roger Carter and Allan Harding he graduated with an NVQ Level 1 and 2 in Food Production, while at
college his class was given a once in a lifetime opportunity and were allowed to work with world renown Chef
Albert Roux one half of the Roux Brothers, on a special menu, something he will never forget, taking this food
knowledge and experience back to the people he worked for/with in a concerted effort to give back to the people
in his career field and getting younger personnel to care about what they do in food service. The Chefs at the
college thought it would be good for sergeant Rogers to get exposure to the industry something he was lacking
while being in the military so they set him up with stages’ at two fine dining establishments in the local area.
Working with some of the local areas best Chefs such as David White/Peter Cook at Ravenwood Hall and Alan
Ford and Rory Whelan at Hintlesham Hall these chefs taught Sgt Rogers the importance of organization, attention
to detail and the use and application of fresh ingredients. After leaving England he was assigned to Kunsan Air
Base as a Dining Facility Manager, he helped them in winning the 2002 PACAF nomination for the Air Force
Hennessy award, He was selected as the Hennessy Traveller for Kunsan. During this same tour he received his
first certification as a Sous Chef through the American Culinary Federation. He is currently the Mission Support
Flight Superintendent at Buechel Air Base, Germany. While assigned to Buechel he diligently worked with the
USAFE Food Service Agency and Spangdahlem Air Base to conduct the 1st ever European IFSEA Food Symposium
in April 2008, this symposium got 42 personnel certified at various levels through IFSEA. He is currently working
on reinvigorating the Military Hospitality Alliance a military branch of IFSEA focused on bridging the gap between
military and civilian’s hospitality professionals.
July 1, 1985. After technical training at Lowry Air Force Base, he was assigned to RAF Fairford United Kingdom
where he was first exposed to the Food Service Career field. During this time he was also given the opportunity
to work with British Royal Air Force Chefs. After assignments to Clark Air Base, Ramstein Air Base Germany and
RAF Alconbury, he resumed his love of cooking and found himself under the tutelage of USAFE Command Chef
Jean Marc Laurent and his Assistant Jakob Froemming. In the search to further his culinary knowledge in the
United Kingdom he enrolled in West Suffolk College under the leadership and guidance of Chefs Michael
Mulvihill, Roger Carter and Allan Harding he graduated with an NVQ Level 1 and 2 in Food Production, while at
college his class was given a once in a lifetime opportunity and were allowed to work with world renown Chef
Albert Roux one half of the Roux Brothers, on a special menu, something he will never forget, taking this food
knowledge and experience back to the people he worked for/with in a concerted effort to give back to the people
in his career field and getting younger personnel to care about what they do in food service. The Chefs at the
college thought it would be good for sergeant Rogers to get exposure to the industry something he was lacking
while being in the military so they set him up with stages’ at two fine dining establishments in the local area.
Working with some of the local areas best Chefs such as David White/Peter Cook at Ravenwood Hall and Alan
Ford and Rory Whelan at Hintlesham Hall these chefs taught Sgt Rogers the importance of organization, attention
to detail and the use and application of fresh ingredients. After leaving England he was assigned to Kunsan Air
Base as a Dining Facility Manager, he helped them in winning the 2002 PACAF nomination for the Air Force
Hennessy award, He was selected as the Hennessy Traveller for Kunsan. During this same tour he received his
first certification as a Sous Chef through the American Culinary Federation. He is currently the Mission Support
Flight Superintendent at Buechel Air Base, Germany. While assigned to Buechel he diligently worked with the
USAFE Food Service Agency and Spangdahlem Air Base to conduct the 1st ever European IFSEA Food Symposium
in April 2008, this symposium got 42 personnel certified at various levels through IFSEA. He is currently working
on reinvigorating the Military Hospitality Alliance a military branch of IFSEA focused on bridging the gap between
military and civilian’s hospitality professionals.
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