192nd Fighter Wing kids create “Raptor Jambalaya” for deployed Airmen

Children of members of the 192nd Fighter Wing took part in an Air Force Teen Council challenge where they created a dish that deployed Airmen could make and eat in the field. With help from some “Cajun” Guard family members, this group of master chefs came up with "Raptor Jambalaya." They blended the best MRE ingredients, along with a few off-the-shelf spices and items, creating a flavorful dish in only 20 minutes. The master chefs included (from left) Sydney Price, daughter of Tech. Sgt. Kristy Price; Kiersten Wark, daughter of Col. Keith Wark; Alex Dumas, son of Tech. Sgt. Rick Dumas; Danielle Wolfe, daughter of Senior Master Sgt. Theresa Wolfe; and Rick Dumas Jr, son of Tech. Sgt. Rick Dumas. These 192nd junior chefs designed the recipe, blended the items, put together a video of the adventure and enjoyed eating the spicy dish. (US Air National Guard Photo by Capt. Craig Carper/Released)

Children of members of the 192nd Fighter Wing took part in an Air Force Teen Council challenge where they created a dish that deployed Airmen could make and eat in the field. With help from some “Cajun” Guard family members, this group of master chefs came up with “Raptor Jambalaya.” They blended the best MRE ingredients, along with a few off-the-shelf spices and items, creating a flavorful dish in only 20 minutes. The master chefs included (from left) Sydney Price, daughter of Tech. Sgt. Kristy Price; Kiersten Wark, daughter of Col. Keith Wark; Alex Dumas, son of Tech. Sgt. Rick Dumas; Danielle Wolfe, daughter of Senior Master Sgt. Theresa Wolfe; and Rick Dumas Jr, son of Tech. Sgt. Rick Dumas. These 192nd junior chefs designed the recipe, blended the items, put together a video of the adventure and enjoyed eating the spicy dish. (US Air National Guard Photo by Capt. Craig Carper/Released)

LANGLEY AIR FORCE BASE, Va. — Children of members of the 192nd Fighter Wing took part in an Air Force Teen Council challenge where they created a dish that deployed Airmen could make and eat in the field. With help from some “Cajun” Guard family members, this group of master chefs came up with “Raptor Jambalaya.” They blended the best MRE ingredients, along with a few off-the-shelf spices and items, creating a flavorful dish in only 20 minutes. The master chefs included (from left) Sydney Price, daughter of Tech. Sgt. Kristy Price; Kiersten Wark, daughter of Col. Keith Wark; Alex Dumas, son of Tech. Sgt. Rick Dumas; Danielle Wolfe, daughter of Senior Master Sgt. Teresa Wolfe; and Rick Dumas Jr, son of Tech. Sgt. Rick Dumas. These 192nd junior chefs designed the recipe, blended the items, put together a video of the adventure and enjoyed eating the spicy dish.