New club chef french-trained Published Jan. 28, 2011 By Airman David Owsianka 56th Fighter Wing Public Affairs LUKE AIR FORCE BASE, Ariz. -- A new chef has come to Club Five Six and has brought with him 30 years of experience. Chef Bernard Chirent (pron. Sheer-RON) came to Luke Air Force Base in December with a lifelong love for cooking. "I became interested in cooking when I watched my uncles cook when I was 10-years-old," said Chef Bernard, 56th Force Support Squadron Club Five Six. "They had a small family owned restaurant where I worked during the summer with them and a cousin. That's where I started to cook for the first time. "After working there for awhile, I asked my uncle where I could be trained to become a cook. He found me an apprentice position in France." By working in various restaurants, Chef Bernard was able to grow as a cook without going to school. "My favorite part about being a chef is cooking and the relationships with staff," he said. "I believe that a chef cannot be good without a good team." His first job as a chef was in Paris in 1977, 10 years after he started in the kitchen. "I love cooking for guests and putting a smile on their faces when they see what they are about to eat," Chef Bernard said. "I enjoy making everything; I don't have any specific dish that I love to make. As a master cook of France you need to know how to make everything." Chef Bernard said he believes he'll have success at Club Five Six. "I think this is a great place to work," he said. Chef Bernard brings experience and good leadership to Club Five Six, according to Charles Aubrey, 56th FSS club operations manager. "He is an outstanding worker," he said. "He definitely knows what he is doing in the kitchen and makes my job easier. "He is going to be a tremendous asset to Club Five Six and Luke."