DynCorp International (DI) Executive Chef Yudy Nunez and Chef Joe McGee from the Afghanistan Life Support Services (ALiSS) program Food Services task order recently sat down to conduct a video conference at the Information Research Center (IRC) in Kabul, Afghanistan. The conference, connected to groups around Afghanistan, detailed the elements of proper nutrition and how to prepare a well-balanced meal with only a small budget.
The video conference was presented in Dari and Pashto and the cultural affairs assistant wrote a brief article on the presentation.
“There was a total of 205 participants at the program – that is a lot of people!” said Elaine McClure, cultural affairs assistant, U.S. Embassy Kabul. “Well done!”
Her article reads, “Executive Chef Yudy Nunez and Chef Joe McGee of DynCorp International recently discussed health and nutrition with audiences at seven Lincoln Learning Centers. Together, they have 42 years of experience in the food service industry! Chefs Yudy and Joe presented the five food groups, highlighting foods typically grown in Afghanistan and noting foods that help protect the body against disease and infection. They also discussed good eating habits and portion control. Participants were eager to learn ways to stretch their budgets using healthy and inexpensive ingredients, many of which are grown locally or are easily accessible.”
“We are proud of our chefs’ efforts in putting together this conference to help out and educate the local community,” said Ken Fox, ALiSS program vice president. “The presentation was well received by the Afghan community.”