Sheppard, ‘Dinner: Impossible’ right recipe for success Published Jan. 28, 2008 By John Ingle 82nd Training Wing Public Affairs SHEPPARD AIR FORCE BASE, Texas -- Months of preparation and 10 hours of organized chaos turned out to be the right recipe for Sheppard Air Force Base, Texas, and the Food Network as Chef Robert Irvine cooked, stirred and served his way to mission accomplished during the network's show "Dinner: Impossible." The show, featuring Sheppard and its Airmen, aired for the first time Jan. 24 at 9 p.m. The chef was challenged by 82nd Training Wing Commander Brig. Gen. Richard Devereaux to prepare a meal for 1,000 Airmen - including 100 plated meals for distinguished visitors - all celebrating the Air Force's 60th Anniversary. "When it comes to the United States Air Force, there really isn't anything impossible," General Devereaux said to a crowded ballroom present at a viewing party Jan. 24. "We make the impossible look easy." The fast-paced nature of the show was matched by the anticipation of those who played some role - either on camera or behind the scenes - as the time drew nearer for Sheppard to make its national debut on the E.W. Scripps-owned network. Not a word was spoken when the episode began. The show began with General Devereaux greeting Chef Robert on the aircraft training ramp, backed up by hundreds of Airmen in Training and hand-picked sous chefs at the former British Royal Navy cook's disposal. The general said from the moment he met the chef, he could see the same desire and mission-oriented drive. "Tonight the world saw the results of a premier chef who was able to leverage the talents of our Airmen and their inherent flexibility to adapt to any situation," he said. "Chef Robert Irvine gained a lot of admirers as a strong supporter of service men and women." Maj. Michelle Kastler, an event committee member and course supervisor at the 382nd Training Squadron, said mission failure was not an option because of the amount of preparation and attention to detail that was given this special project. The anniversary celebration would be successful regardless of how the "Dinner: Impossible" portion turned out. Col. Catherine Mattie of the 383rd Training Squadron said perhaps the more impressive portion of the show was the professionalism on display by the Airmen selected to help Chef Robert in the kitchen. "They showed how we all pulled together and did the mission," she said. "The crew (chef's assistants) was not made up of cooks." The crew was made up of a dietician, public affairs specialist, military training leaders, an Airman in Training and an instructor, to name a few. But each one added a unique perspective to the episode, such as Master Sgt. Dana Wood of the 382nd Training Squadron pointing out whatever meal that was prepared was to match the Air Force's "fit-to-fight" theme. Senior Master Sgt. Terry Neuharth, the superintendent for military training at the 82nd TRW, was given the task of keeping Chef Robert under his thumb, applying pressure when needed and getting updates of the mission status. As an "on-camera personality," Sergeant Neuharth said he didn't realize that the show's center of attention wasn't just the culinary craziness that ran amuck in the central preparation kitchen. "I was actually surprised at how much the show focused on us and not just the food aspect," Sergeant Neuharth said. "Also, the broadcast was very true to how it actually was; it really wasn't very scripted." Despite any inhibitions regarding the outcome of the show, those were quickly shoved aside once the episode began to run, displaying Sheppard's technically trained warrior Airmen. General Devereaux said "I am extremely proud of how our Airmen displayed the professionalism that makes our United States Air Force the best in the world," the general said, "and how vital Sheppard Air Force Base is to the combat capability of our nation's military." The episode can be seen again on the Food Network Feb. 2 at 2 p.m. CST.