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First term airman earns AF-level award

Senior Airman Andrew New winner of the U.S. Air Force Information Dominance Outstanding Cyber Surety Airman of the Year for 2012. The Air Force Information Dominance Outstanding Cyber Surety Airman of the Year award is an Air Force-level award that recognizes Air Force officers, enlisted members, federal civilian employees, teams, and units for superior performance while providing information dominance and cyberspace operations to the Air Force and Department of Defense missions and operations. (Photo by David Underwood)
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Fish

Senior Airman Don Dale, 56th Air Communications Squadron, fishing martial, measures and logs Nicole Gerboc’s fish during the tournament. More than 15 volunteers from Hickam spent the day helping with the tournament.
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Fish

Airman 1st Class Matt Nelson, 561 Communications Squadron, Det. 1, a volunteer fishing martial, measures the 13-inch fish, caught by Peyton Killen. Photo by Senior Airman Erin Smith
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Fitness Matters

Tech. Sgt. Andrea Conn, 515th Air Mobility Operations Wing budget analyst, uses a leg presses machine at the Joint Base Pearl Harbor-Hickam Fitness Center, Sept. 19, 2013. Conn recently competed in two bodybuilding competitions, the Muscle Beach Class and the Pacific Muscle Classic, where she placed second place in both events. (U.S. Air Force photo/Tech. Sgt. Jerome S. Tayborn)
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Fitness Matters

Tech. Sgt. Andrea Conn, 515th Air Mobility Operations Wing budget analyst, performs squats at the Joint Base Pearl Harbor-Hickam Fitness Center, Sept. 19, 2013. (U.S. Air Force photo/Tech. Sgt. Jerome S. Tayborn)
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Fitness Matters

Tech. Sgt. Andrea Conn, 515th Air Mobility Operations Wing budget analyst, performs curls at the Joint Base Pearl Harbor-Hickam Fitness Center, Sept. 19, 2013. Conn recently lost more than 30 pounds, through proper dieting and exercise. (U.S. Air Force photo/Tech. Sgt. Jerome S. Tayborn)
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Fixing the path

JOINT BASE PEARL HARBOR HICKAM, Hawaii – Airman 1st Class Robert Clark, 647th Civil Engineer Squadron, loads a wheel barrel with concrete to repair a sidewalk here, May 27. The sidewalk was damaged from a tree who’s roots grew out from underneath and created a safety hazard. (U.S. Air Force photo/Senior Airman Gustavo Gonzalez)
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Fixing the path

JOINT BASE PEARL HARBOR HICKAM, Hawaii – Airman 1st Class Robert Clark, 647th Civil Engineer Squadron, loads a wheel barrel with concrete to repair a sidewalk here, May 27. The sidewalk was damaged from a tree who’s roots grew out from underneath and created a safety hazard. (U.S. Air Force photo/Senior Airman Gustavo Gonzalez)
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Fixing the path

JOINT BASE PEARL HARBOR HICKAM, Hawaii – Airmen from the 647th Civil Engineer Squadron, pour concrete to repair a sidewalk here, May 27. The sidewalk was damaged from a tree who’s roots grew out from underneath and created a safety hazard. (U.S. Air Force photo/Senior Airman Gustavo Gonzalez)
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Fixing the path

JOINT BASE PEARL HARBOR HICKAM, Hawaii – Airmen from the 647th Civil Engineer Squadron, pour concrete to repair a sidewalk here, May 27. The sidewalk was damaged from a tree who’s roots grew out from underneath and created a safety hazard. (U.S. Air Force photo/Senior Airman Gustavo Gonzalez)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chief Master Sgt. Craig Recker, 15th Airlift Wing command chief master sergeant, describes how good the food was after the gourmet meal to Chef Andreas Knapp, Tradewinds Enlisted Club executive chef. Chef Knapp prepared a Hungarian themed meal for the Gourmet Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, sprinkles powdered sugar on apple strudels during the sixth course of a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, sprinkles powdered sugar on apple strudels during the sixth course of a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, prepares a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Duane White, a strolling violinist, serenades guests at the Gourmet Clubs Hungarian themed gourmet dinner prepared by Chef Andreas Knapp, Tradewinds Enlisted Club executive chef. Twenty-seven members enjoyed the Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Patrons enjoy a Hungarian themed meal preapared by Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, as part of the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Sarah Pancoast, Tradewinds Enlisted Club server, concentrates on carrying a plate of marinated trout prepared by Chef Andreas Knapp, executive chef. He prepared a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, prepared a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, prepared a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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Flavors of the World

JOINT BASE PEARL HARBOR HICKAM, Hawaii -- Chef Andreas Knapp, Tradewinds Enlisted Club executive chef, prepared a Hungarian themed meal for the Gourmet Club at the Tradewinds Enlisted Club March 15. Twenty-seven members enjoyed Hungarian fair for the six course meal, prepared in the traditional manner. During the reception mushroom cups with green beans, goat cheese in tartlets topped with strawberries were served as appetizers. The meal featured marinated river trout with coriander roasted bell pepper vinaigrette, goulash soup, chicken placsinta, a wild boar roast, mushroom ragout, red wine cabbage and bread dumplings, Hungarian cheese in sweet bell pepper, apple strudel with vanilla scented whipping cream for dessert. The April theme, "Springtime in Paris," will feature traditional French bistro cuisine. (U.S. Air Force photos/Staff Sgt. Mike Meares)
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