U.S. Army Pfc. Matthew Brokaw, U.S. Army Central Command culinary specialist, places a beef brisket into an oven at Shaw Air Force Base, S.C., March 17, 2016. The Chief Master Sgt. Emerson E. Williams Dining Facility staff spend close to three hours every day preparing lunch. (U.S. Air Force photo by Airman 1st Class Destinee Dougherty)

U.S. Air Force Staff Sgt. Lana Goodwin, 20th Force Support Squadron food services specialist, cuts cabbage at the Chief Master Sgt. Emerson E. Williams Dining Facility on Shaw Air Force Base, S.C., March 17, 2016. The dining facility prepares breakfast, lunch, dinner, and midnight chow for Team Shaw members seven days a week. (U.S. Air Force photo by Airman 1st Class Destinee Dougherty)

U.S. Air Force Airman 1st Class Treasure Jacobs, 20th Force Support Squadron services apprentice, pours seasoning onto chicken at the Chief Master Sgt. Emerson E. Williams Dining Facility on Shaw Air Force Base, S.C., March 17, 2016. The dining facility plans meals according to a 21-day meal schedule provided by the U.S. Air Force. (U.S. Air Force photo by Airman 1st Class Destinee Dougherty)

U.S. Air Force Airman 1st Class Treasure Jacobs, 20th Force Support Squadron services apprentice, opens a container of seasoned salt at the Chief Master Sgt. Emerson E. Williams Dining Facility on Shaw Air Force Base, S.C., March 17, 2016. Jacobs used seasoned salt, black pepper, onion power, and garlic powder to prepare chicken for the St. Patrick’s Day lunch. (U.S. Air Force photo by Airman 1st Class Destinee Dougherty)

U.S. Air Force Staff Sgt. Lana Goodwin, 20th Force Support Squadron food services specialist, holds a plate of food at the Chief Master Sgt. Emerson E. Williams Dining Facility on Shaw Air Force Base, S.C., March 17, 2016. The dining facility serves approximately 800 meals a day and prepares breakfast, lunch, dinner, and midnight chow seven days a week. (U.S. Air Force photo by Airman 1st Class Destinee Dougherty)