Emeril live comes to Ellsworth

Published March 20, 2007
By Tech. Sgt. Steven Wilson
28th Bomb Wing Public Affairs

ELLSWORTH AFB, S.D. (ACCNS) -- What do an award-winning chef, southern cuisine with a modern flair and a top-notch NCO all have in common?

They're all the embodiment of Tech. Sgt. Wesley Williams, who is heading to Emeril Live later this year.

A producer, sound technician and cameraman visited Ellsworth March 13 and filmed Sergeant Williams, 28th Services Squadron dining facility manager, prepare his award-winning rainbow fruit stuffed pork tenderloin, cheddar fried grits and blueberry coulis.

"The Air Force was awesome to work with," said Alan Madison, Emeril Live producer. Mr. Madison said Sergeant Williams and Maj. Patrick Whelan, 28th Services Squadron commander, "were fantastic representatives of the Air Force."

Sergeant Williams entered and won a contest initiated by Emeril's show on Food Network that judged the culinary skills of military chefs. Sergeant Williams' dish won the contest and he is scheduled to go to New York City April 6 to meet Emeril Lagassi and attend a taping of the show.

In that show, Emeril will make Sergeant Williams' tenderloin and grits recipe.

"I'm extremely excited about meeting Emeril," Sergeant Williams said. "He's my favorite chef to date."

While Sergeant Williams' culinary skills set him a notch above his peers, Major Whelan said his abilities go well beyond being a great chef.

"He's a special NCO," said Major Whelan. "He passes his knowledge on to the younger Airmen every day. He's a terrific mentor to troops in this career field; his passion for culinary arts makes him a terrific role model for the Bandit Inn.

"What he brings to the operation is unique and we're lucky to have him here."

Sergeant Williams said he admires people who have the same passion for cooking as he does and he enjoys teaching tricks of the trade to his subordinates.

"I have the desire in me to make everyone a success in food service by teaching them tools they may have not thought of," he said.

Sergeant Williams' taste for a southern flair infused with his cooking is readily apparent. During the filming here, Major Whelan visited the chef in his kitchen and inquired what was for dinner.

"Cheese fried grits, sir," Sergeant Williams answered with a smile. "Do you have a lot of grits in Maine?"

"No, we don't," said Major Whelan. "We have a lot of pancakes, but not many grits that I can remember."

"Then try these," Sergeant Williams replied, while offering his commander a spoon.
Major Whelan said the sampling was warm, tasty and very filling.

"It's a great breakfast food for a day of hiking," Major Whelan concluded.

Sergeant Williams, who originally hails from Mobile, Ala., said his knack for throwing a bit of the South in his cooking is probably natural.

"When most people cook, they (tend to) go back to their roots," he explained. "My mother and father made grits all the time, and it made a big contribution to the meal I prepared for the contest.

"No one (with whom) I have spoken has ever heard of fried grits," said Sergeant Williams.

Major Whelan noted Sergeant Williams' art is great for everyone at Ellsworth, not just the services squadron.

"While the Emeril crew was here, they saw all aspects of the Ellsworth mission," he said. "They toured the base, met lots of our Airmen and got an up close and personal tour of a B-1.

"What Sergeant Williams has done is landmarked not only his accomplishments, but the accomplishments and contributions of everyone here in regards to the continuing war on terrorism. He pulled down some great advertising for our men and women in uniform, and he deserves our sincere thanks."

Sergeant Williams said he hopes this experience highlights some of the opportunities available for aspiring culinary artists in the Air Force.

"Historically, there used to be a sort of stigma associated with being a cook in the armed forces. But that really has no place in the modern military.

"Being a services squadron chef is not a bad thing. My (Airmen) and I take the necessity of eating and add our own personal flair to it," Sergeant Williams said.

He also noted there are opportunities available for anyone who wants -- as Emeril would say -- to kick their skills up a notch.

"If one wants to get into gourmet-style cooking there are some very nice places (to which) they can apply, such as the Pentagon and other higher-headquarters facilities," he said.

The chef said unique duties offering opportunities to learn intense cooking prowess can be found on EQUAL Plus listings.

Sergeant Williams' Emeril Live episode is anticipated to air sometime in June.