Local bakery helps Airmen make serious dough Published Jan. 10, 2008 By Airman 1st Class Shane Dunaway 4th Fighter Wing Public Affairs SEYMOUR JOHNSON AIR FORCE BASE, N.C. -- The 4th Services Squadron's Southern Eagle Dining Facility and Mickey's Bakery of Goldsboro recently implemented an internship program for Airman bakers. In other words, Airmen attending the program can expect to make some serious "dough." "The internship provides specialty training we do not currently receive in tech school," said Tech. Sgt. Daran Steele, dining facility manager. "It also gives us hands-on training from a master baker." Airman 1st Class Ashley Babin, a services apprentice working as a baker in the dining facility, was selected to attend the program from Dec. 1 to Jan. 3. This program gives us insight on how a civilian bakery operates and an opportunity to learn how we can improve the quality of our products, Airman Babin said. I think it's great for Jerry Ray, the owner of the bakery, because he's able to help teach people about a business in which he shows great passion. The benefit of him as a teacher helps make us more knowledgeable. During the internship Airman Babin was taught how to make dough for French bread, dinner rolls, puff pastries and pies. She was also given an opportunity to bring in samples of products offered in the dining facility, from Long Johns to sweet rolls, so she could learn how to improve their appearance and taste. The internship is also a reflection of how civilians and military can take care of one another. We looked at several bakeries as potential sites to host this program, Tech. Sgt. Steele said. Mickey's Bakery was selected for the internship because Jerry Ray was a military member and this was a working tool for him to give back to the base. The success of the internship shows how the local community assists the 4th Fighter Wing in being "Fourth, but First."