I was a Mess (later named Culinary in the early 90’s) Specialist for a little over 16 years. I served at a large recruit command and some years later on supply ships, carriers and other ships/commands, during my time in. The one very important thing I learned at culinary school (out of San Diego, CA., in 1987) from my instructors was this: “Would you eat the same food, that you are making for the crew? Because if your answer is ‘No’, the you don’t deserve to become a cook or baker for your shipmates!” Back then, we still made everything by scratch; not many pre-packaged or processed food, especially when you are out at sea for long durations. We had to get creative but in the end it was all worth it. So, when I cooked (and later became head baker, then a teacher at different times in) I made sure that we had the best food available for the crew to eat. God knows that sometimes you can have a real crappy day out at sea but having one (or many) good meals, a sandwich, mid-rat, a nice slice of cake or a warm chocolate chip cookie to bite into, just made working a 12 to 14 shift, all the bit better, when working with 3,000 to (close to) 6,000 people who become closer than family to you. As a Navy veteran, I will honestly say, I was very proud of my MOS/profession and still am.
My thanks to you as a submariner who graduated from San Diego Boot Camp in 1981. The food was sometimes disappointing, but not often, and always at least OK. I recall in Nuclear Power School in Orlando that the food was not quite as good usually, then one day we were served ribeye steak and lobster for F*ucks sake! I asked one of the cooks and he said the officer in charge scrimped a bit on the budget so that he could afford things like that sometimes. But, overall I was well fed and enjoyed the meals I got for my whole time in service. I will say this though, I learned to appreciate salad a lot. Our sub never got at sea replenishment, and it was not long before there were no fresh fruits or veggies - all canned or frozen. But we had a great salad bar at the beginning of the deployment. But chow time was usually a highlight of the day, and we were rarely disappointed. So thanks for making a tough job that much more enjoyable - especially on subs where I STILL can't figure out how they made so much good food in such a tiny galley - it almost seemed like magic to me.
Hellow !! Reading your comment all the way from Fiji. Interesting and motivational work experience. The amazing recipes you whipped from scratch must be delicious. Thank you for sharing your culinary experience!!
Former Navy veteran 92-98 on two Destroyers. I took all the Mess Specialist for granted. Here’s my thank you now. Helped the crew get through 6 month deployments.
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya. You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people. These are the most pathetic sailors on board aircraft carriers I've ever seen.
Thank you everyone for your service to keep our country safe. It does not matter if you are a cook or a fighter pilot. Everyone is helping our country. Thank you again Enlisted and Officers.
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya. You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people. These are the most pathetic sailors on board aircraft carriers I've ever seen.
Yea one waffle, toast bread and coffee in the morning early morning before Working on the flight deck on the Carl Vinson. My Son left the Navy this year. What a joke.
@@313Martin We have a meat processing plant that cuts beef or pork. They make almost everything like you get a grocery store. They process pounds and pounds of beef jerky every day. We have sent care packages to him every month with plenty of jerky for him to keep him operating on the deck to keep him going working 14-hour days or nights sometimes.
I was on board USS Enterprise (CVN-65) from 1986-1989 as LCPO of S-2 Division which is responsible of feeding 6200 men 24/7. No regrets whatsoever. I enjoyed my whole tour.
I was a Navy cook (then called Mess Management Specialist) for 13 years. First, the kitchen on any ship is called a galley. Second, I enjoy it the whole time. Two aircraft carriers, one replenishment oiler, and on amphibious assault ship with Marines.
I'm absolutely sure that my imagination is nowhere near accurate, but I can see the XO screaming down the galley, "Sailor!! Manage this mess!!" and then you screaming back, "Aye, aye, sir!! This mess will be managed!!"
@@jamesmoore6752 The mess is the food service areas where the officers and enlisted personnel eat their meals, the dining areas. I know you're joking. But, seriously, why it's called the mess, I have no idea. The officers have a separate mess called the wardroom. The enlisted mess is usually much bigger and less fancy than the wardroom. On some ships, the chief petty officers (CPOs E-7,8,9) have their own mess. The officers' food is no different than the enlisted.
@@arnoldhenry It dates back to Roman times when it was called missus (late latin) "course at dinner. From around 1300 It was then called a mes. Which is old french for dish. First used in around 1530 in English, and meant a communal eating place. Todays meaning of Mess came around 1832. Mess-hall "area where military personnel eat and socialize".
All essential workers are. From farmers, truck drivers, grocery store workers, to police officers, plumbers, electricians, and construction workers. Society cannot function without them. Cooks, while necessary, are not even the most essential for our survival compared to what I listed!
I served in the Air Force SAC at Malmstrom. EVERYTHING was top-notch. I was law enforcement but recalled some very awesome meals. The chefs back then were Air Force chefs who had a lot of pride. It wasn't too long after that the USAF contracted its food services to the highest bidder....then everything became bland. The USAF chef's back in the day fueled the morale and the stomachs of SAC warriors. We may not have said it, but we always appreciated you guys! Thank you!
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya. You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people. These are the most pathetic sailors on board aircraft carriers I've ever seen.
i am a former Afghan pilot and i can't imagine how hard could be the way you doing but I want to say to those who work and serve in the kitchen that you are a hero and thank you for your service.
🤡 TERRORIST USA MILITARY 🇺🇲🇺🇲 TO PROTECT AND SERVE THE FEDERAL RESERVE COMPANY BANKS 🇮🇱🇮🇱🇮🇱👃🤢👃👃🇮🇱🥯👃 ZIONIST CORPORATIONS 🇮🇱 REMEMBER 9/11 AND THE USS LIBERTY 😂 ZIONIST CORPORATIONS DID IT 🤫
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya. You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people. These are the most pathetic sailors on board aircraft carriers I've ever seen.
My Navy career started as an undesignated deck seaman then struck Signalman. Got out after my first hitch then came back in less than a year later, signed up to be a MS (Mess Specialist) best decision had ever made, stayed in for 21 years, yeah there were times we were treated not so well but it's a thankless job. Again, no regrets, was happy to see that young fireman coming off a long watch in Engineering to get a good hot meal which was the lifeblood for the morale and camaraderie. Salute to the hard-charging CS's!! USN (Ret) 1988-2009
I was an undesignated airman on USS Harry S Truman back in 2000 and struck SM as well and not gonna lie lol 😂 I did it to get the hell out of V3 division and I loved every minute of it. But being a CS or sorry MS back in the day must of been hard as hell and I almost became one because I love to cook, but it’s definitely a thankless job and I respect the hell out of anyone who does it. And thank you shipmate for your service..
In the Army,a cook and 13b cannon crew member(artillery) are the lowest of the lowest jobs one can get. These are the jobs no one wants but it’s either take one of these or nothing. I don’t understand why people praise the cooks,cooking was their job,duh!No one forced them to take these lowly jobs,if they showed more intelligence and did better on the asvab they would not have to suffer so much.
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya. You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people. These are the most pathetic sailors on board aircraft carriers I've ever seen.
I was on the Truman in 2007 to 2008 cruise, I was a jet engine mechanic on one of the squadrons, it was rough on the flight deck and exhausting, but coming down to the mess deck was nice, they always talked to us and joked and ours actually made good food for real. Thanks CS’s mean it!
Same here on the Truman from 2000-2002 as an airman working in that wonderful hanger bay as a blue shirt before going to SM A school and man I literally took those mess decks for granted back in my day because the food was unbelievable compared to other ships I was on afterwards. I remember Christmas Day in 2000 when we had so much lobster tails, shrimp, crab legs, prime rib, the ice cream socials. The memories of those times. Thank you for your service and serving on the Dirty Harry.
Did they still do self-serve in the aft galley? I was on the '04-'05 deployment, working the aft galley. I vowed never to work on a carrier ever again. Hahaha
This has to be one of the toughest jobs on the ship. I have no doubt a lot of skill is needed to pull off this sorta orchestra. There must be teamwork, attention to detail, record keeping, budget management, caring, and safety at all times. Keep up the hard work. 👍🏾
I’m a Vietnam veteran,from 73-79,on a destroyer stationed in Yokosuka, Japan 🇯🇵,in 75,came back stateside,the ship got decommissioned,got orders to the USS Dubuque LPD-8,for my last command,had 6months left for my EAOS,got hit with a overhead crane,I fell 2stories,fractured my spinal cord&broke my right wrist,stayed a week in hospital in Long Beach,that was 47yrs ago,I’m disabled,I’ve been denied,denied,loved the Navy,but the V/A,sucks can’t get my meds cause the v/a says they are narcotics,can’t get dentures,can’t get shit,hope you veterans do better than I did🇺🇸🇺🇸🇺🇸
There's an old adage, often attributed to Napoleon that “an army marches on its stomach” meaning that a force can only go so far as its logistics allow. If you don't keep your force fed and supplied, they are unable to proceed further.
Excellent video. You see many describing the war capabilities of such craft, but the idea that the crew has to be fed never gets talked about. The sub and the aircraft carrier are far more than their weapons. They are the small floating and undersea cities that protect us. And without the people making the meals, the whole thing would fail. My hat's off to those in the kitchen.
Sleeping on a carrier or sub is like sleeping in a coffin. You also worked long hours in an absolute maze. I'm just glad that the US Government at least understood the importance of a quality mess hall. It makes a world of difference. Our military members eat probably better than most civilians. As they should. 👍👍 ---Ex-Marine
I was in the Navy from '71 to '75 as a cook. We were called Commissaryman then which got changed to Mess Management Specialist. I remember the Chief telling us that guys were going to complain about the chow, but don't take it too seriously, maybe they wanted to punch out their Chief or First class and couldn't so they will take out their frustration on us. He also reminded us that when it comes to food and cooking, it's just like politics, religion, and sex. Everybody's an expert!
Your chief was a WISE man.I was in the navy from 89-to-93 as a cook,served on the KittyHawk and the Roosevelt ( was with VF-84 squadron on Roosevelt )I was also in the army as cook ( from 94-till-2001 )first duty station was Ft Hood,Tx-assigned to 1st Cav Div. GO-NAVY & ARMY !!!! LOL.
I n the early 70's, I worked in High School at NAS Jax as a dishwasher. I remember the horrible roach infested conditions. The food was so horrible hardly any was actually eaten. I always told people that's the reason I went Air Force. Navy guys I know tell me the food is top rate now. Good. It needs to be the best
I was in the Navy from '82 through '88. We had some memorable chow! We didn't have anyone in chef hats or jackets, in fact on many of my assignments and deployments, most of our Mess Specialists were Phillipino. Not that that is a bad thing, just different views on cuisine. I would love to try some of what our teams make now...what this video shows looks truly delicious!
@@ronalddavis That was a racist comment. I work with Filipinos and never served rice three times a day. The reason why the Filipinos were cooks because it was the only rate they were allowed to do if they wanted to be in the military. Most of them became US citizens while in the Navy. Now, they can do any job. At the time I was in, there were letting Filipinos be in other rates, but only in the Supply Department. So, I'm disgusted with your comment.
I served on an ISC Unit in the USCG. The Galley was always on point with their food prep and presentation. The variety was never an issue either. I really do miss those Omelets!!!!
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya. You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people. These are the most pathetic sailors on board aircraft carriers I've ever seen.
This is what I LOVE about being an American,..all those different faces with different ethnicities,..some negative people think that this is a weakness, but when you think about the history of our great country,..all these people from all over the planet bring something different to the equation and in my mind is what makes this a great country
Lol monoethnicity. Most off these ppl who are against it are from monoethnicity societies. , like Japan, Russia, S Korea ect. Diversity is what made America so great. It also separates America from the rest of the world, thats why America is THE most famous country on the planet, NO other countries even comes close . I really don’t loss sleep over what racist from other countries have to say about our country, especially those Europeans are the worse ones
I was stationed onboard a smaller ship, a frigate. I always liked the chow. In fact, they made some of the best soups, chili and stew I’ve ever had. I use to like midnight watch because you could eat “midrats” which stands for midnight rations. They were the leftovers from lunch and dinner.
Chefs course is the hardest in the military, because nobody has passed it!!! 🤣 During my time in the British Army I always liked to have good banter with the chefs and by keeping them on side they would always square you away with a little extra here and there 👌
Serving on a submarine is one of the toughest jobs in the military. And being a cook there has to be damn challenging, when the galley looks like it is no bigger than that on a commercial plane.
Amazing video; our Commissary people were absolutely outstanding on board U.S.S. Observation Island AG-154 (69-71) - they never served a meal that didn’t satisfy me and sometimes - I was amazed by their culinary skill and presentation.
I loved reading Patrick O'Brian's novels. He described the food cooked for the crew of the tiny Sloop and the Captains table in great detail. Perserved Killick would have been truly in heaven with all the equipment the modern Navy has.
The first time I had seen carrier and naval ships, boats, and jets in one place, in my entire life was in San Deigo, CA years back when I was working the crusie line and it was mesmerizing and exciting.
From what ive heard, cooks generally have the best time in the army and most of them adjust very well back into civillian life and just go through a lot less bs in the service compared to other roles.
I was a Army cook 74- 76 stationed in Germany we worked long hours but did get every other weekend off and also we didn’t have any formations,no PT,no guard duty no cleaning details and my buddy was the night baker so when I came back to base after a night on the town I could go to the mess hall and make a bunch of ham and cheese sandwiches or other munchies for me and my drinking buddies and for the most part the guys really appreciated us especially when we were in the field and they could get a hot meal for breakfast and dinner the breakfast was all dehydrated eggs and milk but it was better than eating C rations which they ate every day for lunch
Depends on what you wan to do outside but cooking for large groups of people in not specific to the military. Good crossover to FEMA, hospitals, and schools.
I served on the Forrestal in 71. Never washed so many dish as I did on that ship. Glad I transferred to the SeaBees, where we only had to work 12 hr days.
I was a cook on a British merchant navy ship,a small crew of 18 sailing from The Hague up to the baltics laying cabling I can’t imagine doing 17000 meals a day respect to these guys.
I appreciated every hot meal I got in the Corps. I had chow onboard ship, in the field, on forward bases and of course garrison. Went to chowhalls from the states all the way to the middle east, SE Asia and the Indian Ocean at Diego Garcia. No complaints.
You can't believe the MASSIVE difference between a steam (boiler) driven Destroyer/Frigate, and the newer Turbine driven plants, OMG!!!!!!! I saw the ships start phasing out in the late 80's, and by 90/91 ALL of the Adams Class Destroyers (Boilers/Steam) were gone! It was sad, because I served on one and loved ole'Girl, but what a difference!!!!! The plants on the old steam ships were dark, dangerous, hot as hell, and ALWAYS needed repairs! You go onboard a ship today, you'll think your in the plant of a mega yacht! LOL Clean, stainless steel, well lit, less than 90 Degrees F instead of 130 or so, etc!!!!! Night and Day, literally!!!!! :)
The logistics system of the US military isn't always perfect, but it is pretty damn impressive nonetheless. No one in the world is capable of matching it.
USS Kalamazoo AOR6 the best supply ship in the Navy 1980 to 1983 you didn't mention the 11 million gallons of Jet Fiel.l GO NAVY sea the world its a blast and lots of hard work... God Bless America WWG1WGA
Crewman: "ATE 3 PORTIONS OF ROAST TURKEY, STUFFING AND POTATOES AND GRAVY TODAY :))))" ME: "what did you do today? Crewman: "Just went to sleep. woke up looked at the ocean, nothing happening now waiting for my next meal TY U.S Government :)))))))"
Crewman: "ATE 3 PORTIONS OF ROAST TURKEY, STUFFING AND POTATOES AND GRAVY TODAY :))))" ME: "what did you do today? Crewman: "Just went to sleep. woke up looked at the ocean, nothing happening now waiting for my next meal TY U.S Government :)))))))"
Crewman: "ATE 3 PORTIONS OF ROAST TURKEY, STUFFING AND POTATOES AND GRAVY TODAY :))))" ME: "what did you do today? Crewman: "Just went to sleep. woke up looked at the ocean, nothing happening now waiting for my next meal TY U.S Government :)))))))"
I can barely watch thos video. How can something so big be so claustrophobic? I could not get on that ship. Let alone be inside it. Thank you, to all you brave heroes.
Best food I ever had in the army was in Iraq. The military does actually try to feed you well when you're deployed, if they can. That stir fry station at the dfac on camp victory in Baghdad was Michelin star stuff!!!
If it was Michelin star stuff we need to reduce funding a good ways for meals. I'm not saying everybody shouldn't eat well. Specially guys who may be fighting for the country or a cooperations oil rights or deals or drug wars. Starting ingredients tend to be extremely costly for Michelin quality. Michelin
@@jamesrucki4558 the ingredients were sourced mostly locally, and most of the cooks we had were third country nationals from Nepal who worked for about 1k a month. It's not like Gordon Ramsay was serving us caviar dude.
@@jamesrucki4558 He was saying the food was that good, it could be served in a Michelin-starred restaurant. The ingredients aren't the same as Michelin, be it was good for the troops. Do you want good food for the men and women who served our country so you can have the freedoms you have?
At least half the video was about food. Better than the last cooking video I watched on a submarine. I'm sure the mess staff work very hard. I trained in Culinary Arts 20 yrs ago.. I use to work 12 plus hours day.
Serving in the Marines, I always thought being a cook would be the worst MOS to have. But looking back they always seemed pretty happy upbeat even in field.
@@johnholzhey8149 I was only on a ship for a month and had to share the green side with 5 different countries while the Navy had their own line that was always empty. I basically ate commissary junk food because I didn't have time to wait 2 hours for each meal. I was more referring to the moral of that particular MOS ground or Sea. Cancel Reply
This scenario reminds me of an American mess hall in Cam Ranh Bay, Vietnam in 1966 where I worked for RMK company. I learned by heart for good the notice at the mess hall entrance: " Take all the food you like. Eat all the food you take."
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya. You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people. These are the most pathetic sailors on board aircraft carriers I've ever seen.
I remember that I was an MS onboard the USS Carl Vinson CVN 70 1981-1984 I was part of the homeport change from Norfolk Va to Alameda California the long way around. I worked in the enlisted mess and also worked in Flag Mess in the enlisted mess we feed over 5000 meals three times a day. I am 61 now and I still remember those days of the holiday turkey steamship rounds and every Friday lobster tails and New York strips steak to order I watched hells kitchen which is nothing compared to the Carrer enlisted Mess
Ahoy shipmate, I too was m.o.s. MS. When I went through basic at NTC Dego/camp Nimitz I had a rating of MM but as somewhat common in 1980 recruits were offered cash bonus's to change your A school for rating shortages. I recieced $1200 to become MS, enough to buy a new motorcycle in 1980🤭. For me my A school after 2 weeks at recruit mess was underway training abòard CVE-63 The Battle Cat Kittyhawk. Ended up doing 2 westpac patrols aboard the Cat. Its funny how back then I worked so hard to be a appreciated sailor but only the Officers and Chiefs seemed to be appreciative of our around the clock duties. Fair winds Stien⚓️
FWIW, there are culinary specialists in all the services who rival restaurant-quality chefs--without the theatrics one sees on the Food Nwtwork. IIRC, the Army's Quartermaster School at Fort Lee, VA holds a competition (last one I saw was for pastry chefs), with some eye-popping creations.
I know when I served on the U.S.S. Wyoming SSBN 742 Gold, the CSC had his guys go take chef classes while in port to learn how to better prepare food and not just throw a meal together. Their training paid off.
@@jonathanrobertson3406 I don't know that it's open to the public, but the Joint Culinary Center of Excellence (Special Programs Directorate) says it's an annual competiton. I think the most recent one was held in March of 2022.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I was a Mess (later named Culinary in the early 90’s) Specialist for a little over 16 years. I served at a large recruit command and some years later on supply ships, carriers and other ships/commands, during my time in. The one very important thing I learned at culinary school (out of San Diego, CA., in 1987) from my instructors was this: “Would you eat the same food, that you are making for the crew? Because if your answer is ‘No’, the you don’t deserve to become a cook or baker for your shipmates!” Back then, we still made everything by scratch; not many pre-packaged or processed food, especially when you are out at sea for long durations. We had to get creative but in the end it was all worth it. So, when I cooked (and later became head baker, then a teacher at different times in) I made sure that we had the best food available for the crew to eat. God knows that sometimes you can have a real crappy day out at sea but having one (or many) good meals, a sandwich, mid-rat, a nice slice of cake or a warm chocolate chip cookie to bite into, just made working a 12 to 14 shift, all the bit better, when working with 3,000 to (close to) 6,000 people who become closer than family to you. As a Navy veteran, I will honestly say, I was very proud of my MOS/profession and still am.
Wow everything from scratch. Those must have been some awesome meals.
My thanks to you as a submariner who graduated from San Diego Boot Camp in 1981. The food was sometimes disappointing, but not often, and always at least OK. I recall in Nuclear Power School in Orlando that the food was not quite as good usually, then one day we were served ribeye steak and lobster for F*ucks sake! I asked one of the cooks and he said the officer in charge scrimped a bit on the budget so that he could afford things like that sometimes. But, overall I was well fed and enjoyed the meals I got for my whole time in service. I will say this though, I learned to appreciate salad a lot. Our sub never got at sea replenishment, and it was not long before there were no fresh fruits or veggies - all canned or frozen. But we had a great salad bar at the beginning of the deployment. But chow time was usually a highlight of the day, and we were rarely disappointed. So thanks for making a tough job that much more enjoyable - especially on subs where I STILL can't figure out how they made so much good food in such a tiny galley - it almost seemed like magic to me.
As a former HM2(SW), I say thanks for the grub, Cookie. Other than that one Pork Abogo in 1992, I never had a bad meal in six years.
So you know the main secret of Navy cooking a good bull f*ck used in grave making🤫
Hellow !! Reading your comment all the way from Fiji. Interesting and motivational work experience. The amazing recipes you whipped from scratch must be delicious. Thank you for sharing your culinary experience!!
Former Navy veteran 92-98 on two Destroyers. I took all the Mess Specialist for granted. Here’s my thank you now. Helped the crew get through 6 month deployments.
Have you since realized their MOS was/always will be more important than yours?
Fuck you, that doesnt matter after the fact
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya.
You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people.
These are the most pathetic sailors on board aircraft carriers I've ever seen.
Hey, fuck all of that hater noise. You served and did your part while enlisted.
Thank you everyone for your service to keep our country safe. It does not matter if you are a cook or a fighter pilot. Everyone is helping our country. Thank you again Enlisted and Officers.
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya.
You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people.
These are the most pathetic sailors on board aircraft carriers I've ever seen.
Without these cooks there is no crew! Respect to them all 👊
Yea one waffle, toast bread and coffee in the morning early morning before Working on the flight deck on the Carl Vinson. My Son left the Navy this year. What a joke.
@@kc5hgv that's all they served him?
@@313Martin We have a meat processing plant that cuts beef or pork. They make almost everything like you get a grocery store. They process pounds and pounds of beef jerky every day. We have sent care packages to him every month with plenty of jerky for him to keep him operating on the deck to keep him going working 14-hour days or nights sometimes.
Being in the navy I didn't know how important the cooks are and how much they actually contribute
So can u give the same respect for McDonald workers
Thanks to all for your service keeping us all safe
I was on board USS Enterprise (CVN-65) from 1986-1989 as LCPO of S-2 Division which is responsible of feeding 6200 men 24/7. No regrets whatsoever. I enjoyed my whole tour.
Thank you to all who serve!!! Praying for you always!!!
I was a Navy cook (then called Mess Management Specialist) for 13 years. First, the kitchen on any ship is called a galley. Second, I enjoy it the whole time. Two aircraft carriers, one replenishment oiler, and on amphibious assault ship with Marines.
I'm absolutely sure that my imagination is nowhere near accurate, but I can see the XO screaming down the galley, "Sailor!! Manage this mess!!" and then you screaming back, "Aye, aye, sir!! This mess will be managed!!"
@@jamesmoore6752 The mess is the food service areas where the officers and enlisted personnel eat their meals, the dining areas. I know you're joking. But, seriously, why it's called the mess, I have no idea. The officers have a separate mess called the wardroom. The enlisted mess is usually much bigger and less fancy than the wardroom. On some ships, the chief petty officers (CPOs E-7,8,9) have their own mess. The officers' food is no different than the enlisted.
You are a wonderful warrior, life would stop without you)))))))
At least you have a future at any MacDonalds.
@@arnoldhenry It dates back to Roman times when it was called missus (late latin) "course at dinner. From around 1300 It was then called a mes. Which is old french for dish. First used in around 1530 in English, and meant a communal eating place.
Todays meaning of Mess came around 1832. Mess-hall "area where military personnel eat and socialize".
Cooks are God's gift to mankind.
Keep feeding our troops!! You are appreciated.
@@GurpreetSingh-fw8wh Are you Vegan?
@@GurpreetSingh-fw8wh thank your ancestors for butchering animals of all sizes for you to exist.
All essential workers are. From farmers, truck drivers, grocery store workers, to police officers, plumbers, electricians, and construction workers. Society cannot function without them. Cooks, while necessary, are not even the most essential for our survival compared to what I listed!
Thank you.
I served in the Air Force SAC at Malmstrom. EVERYTHING was top-notch. I was law enforcement but recalled some very awesome meals. The chefs back then were Air Force chefs who had a lot of pride.
It wasn't too long after that the USAF contracted its food services to the highest bidder....then everything became bland. The USAF chef's back in the day fueled the morale and the stomachs of SAC warriors. We may not have said it, but we always appreciated you guys!
Thank you!
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya.
You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people.
These are the most pathetic sailors on board aircraft carriers I've ever seen.
These cooks deserve respect. In addition the crew should eat like kings. They deserve it.
I didn't care if it was mess hall, a galley or an enlisted club the folks in the kitchens had my fullest respect.
why wouldnt they, ahhh they feed you
army marches on its stomach
Air Force cooks were awesome 👍
It's "the folks in the GALLEY" Get it numbnuts?
FACTS
i am a former Afghan pilot and i can't imagine how hard could be the way you doing but I want to say to those who work and serve in the kitchen that you are a hero and thank you for your service.
🤡 TERRORIST USA MILITARY 🇺🇲🇺🇲 TO PROTECT AND SERVE THE FEDERAL RESERVE COMPANY BANKS 🇮🇱🇮🇱🇮🇱👃🤢👃👃🇮🇱🥯👃 ZIONIST CORPORATIONS 🇮🇱 REMEMBER 9/11 AND THE USS LIBERTY 😂 ZIONIST CORPORATIONS DID IT 🤫
😎👍🏽
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya.
You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people.
These are the most pathetic sailors on board aircraft carriers I've ever seen.
My Navy career started as an undesignated deck seaman then struck Signalman. Got out after my first hitch then came back in less than a year later, signed up to be a MS (Mess Specialist) best decision had ever made, stayed in for 21 years, yeah there were times we were treated not so well but it's a thankless job. Again, no regrets, was happy to see that young fireman coming off a long watch in Engineering to get a good hot meal which was the lifeblood for the morale and camaraderie. Salute to the hard-charging CS's!! USN (Ret) 1988-2009
I was an undesignated airman on USS Harry S Truman back in 2000 and struck SM as well and not gonna lie lol 😂 I did it to get the hell out of V3 division and I loved every minute of it. But being a CS or sorry MS back in the day must of been hard as hell and I almost became one because I love to cook, but it’s definitely a thankless job and I respect the hell out of anyone who does it. And thank you shipmate for your service..
It McHales Navy
Wasn't in the Navy, in the Army. We had pretty good chow when we weren't out in the field. Those soldiers did a job providing us with a great meal.
In the Army,a cook and 13b cannon crew member(artillery) are the lowest of the lowest jobs one can get. These are the jobs no one wants but it’s either take one of these or nothing. I don’t understand why people praise the cooks,cooking was their job,duh!No one forced them to take these lowly jobs,if they showed more intelligence and did better on the asvab they would not have to suffer so much.
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya.
You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people.
These are the most pathetic sailors on board aircraft carriers I've ever seen.
I was on the Truman in 2007 to 2008 cruise, I was a jet engine mechanic on one of the squadrons, it was rough on the flight deck and exhausting, but coming down to the mess deck was nice, they always talked to us and joked and ours actually made good food for real. Thanks CS’s mean it!
Same here on the Truman from 2000-2002 as an airman working in that wonderful hanger bay as a blue shirt before going to SM A school and man I literally took those mess decks for granted back in my day because the food was unbelievable compared to other ships I was on afterwards. I remember Christmas Day in 2000 when we had so much lobster tails, shrimp, crab legs, prime rib, the ice cream socials. The memories of those times. Thank you for your service and serving on the Dirty Harry.
Did they still do self-serve in the aft galley? I was on the '04-'05 deployment, working the aft galley. I vowed never to work on a carrier ever again. Hahaha
This has to be one of the toughest jobs on the ship. I have no doubt a lot of skill is needed to pull off this sorta orchestra. There must be teamwork, attention to detail, record keeping, budget management, caring, and safety at all times. Keep up the hard work. 👍🏾
Thank you for your service.
Our military & veterans deserve the best of everything. 🇺🇸❤️
I’m a Vietnam veteran,from 73-79,on a destroyer stationed in Yokosuka, Japan 🇯🇵,in 75,came back stateside,the ship got decommissioned,got orders to the USS Dubuque LPD-8,for my last command,had 6months left for my EAOS,got hit with a overhead crane,I fell 2stories,fractured my spinal cord&broke my right wrist,stayed a week in hospital in Long Beach,that was 47yrs ago,I’m disabled,I’ve been denied,denied,loved the Navy,but the V/A,sucks can’t get my meds cause the v/a says they are narcotics,can’t get dentures,can’t get shit,hope you veterans do better than I did🇺🇸🇺🇸🇺🇸
Yap!❤
Absolutely Amazing video with how well run this operation takes and how efficient this crew handles such a large quantity of food!!! Kudos :)-
you can't fight with an empty stomach...great job to the cook and its crew inside the US AIRCRAFT CARRIER
There's an old adage, often attributed to Napoleon that “an army marches on its stomach” meaning that a force can only go so far as its logistics allow. If you don't keep your force fed and supplied, they are unable to proceed further.
What a great video. Thank you so much for all those who serve and give up so much for others.
Thank you very much maam sir.. for up loafing this video... . from cebu philippines with love... daghang salamat... muchos grasyas adios....
Excellent video. You see many describing the war capabilities of such craft, but the idea that the crew has to be fed never gets talked about. The sub and the aircraft carrier are far more than their weapons. They are the small floating and undersea cities that protect us. And without the people making the meals, the whole thing would fail. My hat's off to those in the kitchen.
Good point except they don't really protect us they enforce the will of the Oligarchy, let's be real here.
Homeless veterans don't get much press either. If they are lucky a bread line.
Protect us or steal other countries' resources?
Cooks are God's gift to mankind.. Thank you to all who serve!!! Praying for you always!!!.
Thank you to all who serve to defend the freedoms we enjoy
Incredible work! God bless you all!
Sleeping on a carrier or sub is like sleeping in a coffin. You also worked long hours in an absolute maze. I'm just glad that the US Government at least understood the importance of a quality mess hall. It makes a world of difference. Our military members eat probably better than most civilians. As they should. 👍👍
---Ex-Marine
Whether at war or not, those kitchen folks are actively contributing. Real unsung heroes
The galley/kitchen is the heart of every unit. The military runs on it's stomach.
So true!
I was in the Navy from '71 to '75 as a cook. We were called Commissaryman then which got changed to Mess Management Specialist. I remember the Chief telling us that guys were going to complain about the chow, but don't take it too seriously, maybe they wanted to punch out their Chief or First class and couldn't so they will take out their frustration on us. He also reminded us that when it comes to food and cooking, it's just like politics, religion, and sex. Everybody's an expert!
Your chief was a WISE man.I was in the navy from 89-to-93 as a cook,served on the KittyHawk and the Roosevelt ( was with VF-84 squadron on Roosevelt )I was also in the army as cook ( from 94-till-2001 )first duty station was Ft Hood,Tx-assigned to 1st Cav Div. GO-NAVY & ARMY !!!! LOL.
😂😂😂😂
I n the early 70's, I worked in High School at NAS Jax as a dishwasher. I remember the horrible roach infested conditions. The food was so horrible hardly any was actually eaten. I always told people that's the reason I went Air Force. Navy guys I know tell me the food is top rate now. Good. It needs to be the best
Sweet mustang 👍 can’t beat the look of the old school mags or cragars
@@powerbadpowerbad I feel bad for you when the Army-Navy game comes on. You don't know to root for.
This is a great, documentary, well done
Stay safe fellas, and God bless you all.🙏.
Matatan∆🐎∆
Ribirin∆🤔∆
Fellas and Gals you mean
I was in the Navy from '82 through '88. We had some memorable chow! We didn't have anyone in chef hats or jackets, in fact on many of my assignments and deployments, most of our Mess Specialists were Phillipino. Not that that is a bad thing, just different views on cuisine. I would love to try some of what our teams make now...what this video shows looks truly delicious!
rice for breakfast lunch and dinner
@@ronalddavis That was a racist comment. I work with Filipinos and never served rice three times a day. The reason why the Filipinos were cooks because it was the only rate they were allowed to do if they wanted to be in the military. Most of them became US citizens while in the Navy. Now, they can do any job. At the time I was in, there were letting Filipinos be in other rates, but only in the Supply Department. So, I'm disgusted with your comment.
Well done to the kitchen crew, they keep the other crews healthy n active.
Keeping up the soldiers moral is a very important part of things.
These guys do great work, always underappreciated
I served on an ISC Unit in the USCG. The Galley was always on point with their food prep and presentation. The variety was never an issue either. I really do miss those Omelets!!!!
the variety is crazy, i assumed they just had bologna sandwiches and tv dinners every day 😂👍
Were eggs made to order?
I was a Subsistance Specialist (SS) in the USCG back in '76 -'84. What the heck is an ISC?
@@markszyszkiewicz Integrated Support Command. What the heck was a "Sub Specialist"? That rating did not exist in the late 1990s
Absolut respect to the kitchen crew...... They are the heart of everything
Never had a bad meal and the breakfast was pastry was my weakness.
Stay safe everyone very good video
BRAVO to all the men and women who, quite literally serve.
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya.
You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people.
These are the most pathetic sailors on board aircraft carriers I've ever seen.
You can't do enough for these young people! Wish it was more.
A belly fed with good wholesome food. Prepares the heart and mind.. ready to take on anything ❤
man, God bless these cooks. cooking for 5 is tough work, can't imagine 17,000 a day. bless them Lord. You give them the strength and energy to do this
Beautiful ships food looks Amazing!\Thanks to all!
Beautiful video! The navy makes a great job! Thanks for posting.
This is what I LOVE about being an American,..all those different faces with different ethnicities,..some negative people think that this is a weakness, but when you think about the history of our great country,..all these people from all over the planet bring something different to the equation and in my mind is what makes this a great country
Lol monoethnicity. Most off these ppl who are against it are from monoethnicity societies. , like Japan, Russia, S Korea ect. Diversity is what made America so great. It also separates America from the rest of the world, thats why America is THE most famous country on the planet, NO other countries even comes close . I really don’t loss sleep over what racist from other countries have to say about our country, especially those Europeans are the worse ones
Definitely, we are the United States of America as Mr. president said 🇺🇸❤~
I was stationed onboard a smaller ship, a frigate. I always liked the chow. In fact, they made some of the best soups, chili and stew I’ve ever had. I use to like midnight watch because you could eat “midrats” which stands for midnight rations. They were the leftovers from lunch and dinner.
Still bigger than a Fletcher Class DD
I always enjoyed pizza night were the junior officers served the enlisted personnel
this is awesome! Morale is top priority and a well cooked meal makes all the difference.
Amazing those who prepared the food fo 5 thousand sailor shout out to them
And also the dishwashers
glad to see our sailors treated well.
Chefs course is the hardest in the military, because nobody has passed it!!! 🤣 During my time in the British Army I always liked to have good banter with the chefs and by keeping them on side they would always square you away with a little extra here and there 👌
Serving on a submarine is one of the toughest jobs in the military. And being a cook there has to be damn challenging, when the galley looks like it is no bigger than that on a commercial plane.
Check out Smarter Every Day's videos on the submarine he visited, those cooks might surprise you.
easy job ever. do not say it's toughest job
@@phoenix1453 there are hundreds of people on these ships, its hard work
Thats a God damn lie
@@glasseswearer360 Not "hundreds" - and only 1/3 eat a time.
I may be 83, but I'd like to hop aboard - Bravo to all the "kitchen folks."
Looks pretty good food 😋. Looking in from Ireland 🇮🇪
Amazing video; our Commissary people were absolutely outstanding on board U.S.S. Observation Island AG-154 (69-71) - they never served a meal that didn’t satisfy me and sometimes - I was amazed by their culinary skill and presentation.
Did USNS OI have a navy or civilian staffed mess?
@@lciummo1 USS Observation Island EAG-154/AG-154 was Navy staff after she became USNS T-AGM 23 I can’t answer.
I loved reading Patrick O'Brian's novels. He described the food cooked for the crew of the tiny Sloop and the Captains table in great detail. Perserved Killick would have been truly in heaven with all the equipment the modern Navy has.
What I liked about Master and Commander - the movie - no reading. Killinck didn't seem like the type who would be in heaven about anything.
Cảm ơn rất nhiều thank you so much
America 🇺🇸, my darling 💪🇺🇸💪😘😘😘
The first time I had seen carrier and naval ships, boats, and jets in one place, in my entire life was in San Deigo, CA years back when I was working the crusie line and it was mesmerizing and exciting.
From what ive heard, cooks generally have the best time in the army and most of them adjust very well back into civillian life and just go through a lot less bs in the service compared to other roles.
I was a Army cook 74- 76 stationed in Germany we worked long hours but did get every other weekend off and also we didn’t have any formations,no PT,no guard duty no cleaning details and my buddy was the night baker so when I came back to base after a night on the town I could go to the mess hall and make a bunch of ham and cheese sandwiches or other munchies for me and my drinking buddies and for the most part the guys really appreciated us especially when we were in the field and they could get a hot meal for breakfast and dinner the breakfast was all dehydrated eggs and milk but it was better than eating C rations which they ate every day for lunch
Depends on what you wan to do outside but cooking for large groups of people in not specific to the military. Good crossover to FEMA, hospitals, and schools.
Kitchen staff have a place anywhere in the world. One profession that's not going anywhere anytime soon!
most pogs do
@@cordobamintal897 lol
The guys and girls behind the scenes are always the most critical
I served on the Forrestal in 71. Never washed so many dish as I did on that ship. Glad I transferred to the SeaBees, where we only had to work 12 hr days.
I was a cook on a British merchant navy ship,a small crew of 18 sailing from The Hague up to the baltics laying cabling I can’t imagine doing 17000 meals a day respect to these guys.
The logistics of this operation are incredible. They are feeding 5000 soldiers 3x daily whole engaging in combat, and living on a city at sea
No they are feeding SAILORS
@@bob80q - uh-uh, Limeys.
@@Ali-uz8qg we ain't britbongs, tosser
I appreciated every hot meal I got in the Corps. I had chow onboard ship, in the field, on forward bases and of course garrison. Went to chowhalls from the states all the way to the middle east, SE Asia and the Indian Ocean at Diego Garcia. No complaints.
Technology wow just in 100 years how far we’ve come, it’s unbelievable 👍
You can't believe the MASSIVE difference between a steam (boiler) driven Destroyer/Frigate, and the newer Turbine driven plants, OMG!!!!!!! I saw the ships start phasing out in the late 80's, and by 90/91 ALL of the Adams Class Destroyers (Boilers/Steam) were gone! It was sad, because I served on one and loved ole'Girl, but what a difference!!!!! The plants on the old steam ships were dark, dangerous, hot as hell, and ALWAYS needed repairs! You go onboard a ship today, you'll think your in the plant of a mega yacht! LOL Clean, stainless steel, well lit, less than 90 Degrees F instead of 130 or so, etc!!!!! Night and Day, literally!!!!! :)
The logistics system of the US military isn't always perfect, but it is pretty damn impressive nonetheless. No one in the world is capable of matching it.
No doubt US sailors are very well fed, surely those food look delicious and enticing. Its Mess Hall is definitely a favorite place for many. 👨🍳🧑🍳
We don't have Mess Halls, we have Mess Decks to eat in and the Galley is where the food is cooked.
I went into the air force in 73 and I never had a bad meal from the Chow hall. Nothing but respect for them no matter what branch
The Army gets the gravy and the Navy gets the beans - what does the Air Force get?
USS Kalamazoo AOR6 the best supply ship in the Navy 1980 to 1983 you didn't mention the 11 million gallons of Jet Fiel.l GO NAVY sea the world its a blast and lots of hard work... God Bless America WWG1WGA
They transfer 11 million gallons of jet fuel onto the carrier?
14:54 *🤯This is HUGE!*
I served on the destroyer class ship during the battle of yavin as a pilot, really tough work, respect to those guys 👍🏻
Did you have a Wookie as a co-pilot?
a good, tasty meal is medicine, no matter where you eat it...home, school, work, hospital. God bless the cooks!
No war right now.
Chefs are most important in the carrier than any other.
Damn nice food!!!
Beautiful video watching from my bed, amazing all the work in background, very interesting, God bless all these men and women,
Love from Italy ❤
De verdad que es toda una experiencia estar en un increible lugar como ese
Good bless you guy's!!!
You are top notch in my heart ❤️
Brings ….back memories, indeed. ❤😢
On which carrier were you served, sir?
Crewman: "ATE 3 PORTIONS OF ROAST TURKEY, STUFFING AND POTATOES AND GRAVY TODAY :))))"
ME: "what did you do today?
Crewman: "Just went to sleep. woke up looked at the ocean, nothing happening now waiting for my next meal TY U.S Government :)))))))"
Of you pulling yourself
Looks great! But my claustrophobia is (has gotten!) so bad, I can't even remember to breathe to watch to the end!
But thank you all for your service!!
I served on four carriers attached with HS-5 Nightdippers. I miss those days!!
Crewman: "ATE 3 PORTIONS OF ROAST TURKEY, STUFFING AND POTATOES AND GRAVY TODAY :))))"
ME: "what did you do today?
Crewman: "Just went to sleep. woke up looked at the ocean, nothing happening now waiting for my next meal TY U.S Government :)))))))"
I'm guessing those were the anti-submarine helicopters?
Happy Thanks giving my friends :)
Working in a kitchen on a nuke carrier,the LAST thing you want to hear is...."Hey Mack,why is that chicken glowing"??😂😂🐔🍗
Delicious and healthy food. Good bless you.
The food looks scrumptious amazing story to hear about in this world
Crewman: "ATE 3 PORTIONS OF ROAST TURKEY, STUFFING AND POTATOES AND GRAVY TODAY :))))"
ME: "what did you do today?
Crewman: "Just went to sleep. woke up looked at the ocean, nothing happening now waiting for my next meal TY U.S Government :)))))))"
@Chill Will i do, and i work my a** off and i make my own.
This was so good that I recommended it to my friends to hopefully do a reaction to. Wishing you and yours love and prayers.
Amazing to see this! Thank you and deep respect to the mess crews everywhere.
I can barely watch thos video. How can something so big be so claustrophobic? I could not get on that ship. Let alone be inside it. Thank you, to all you brave heroes.
Same here those subs make me hemmed in just watching it
Best food I ever had in the army was in Iraq. The military does actually try to feed you well when you're deployed, if they can. That stir fry station at the dfac on camp victory in Baghdad was Michelin star stuff!!!
If it was Michelin star stuff we need to reduce funding a good ways for meals. I'm not saying everybody shouldn't eat well. Specially guys who may be fighting for the country or a cooperations oil rights or deals or drug wars. Starting ingredients tend to be extremely costly for Michelin quality. Michelin
chow hall in Tal Afar and Ramadi were the largest i saw while serving. Much larger than the ones in garrison.
@@jamesrucki4558 the ingredients were sourced mostly locally, and most of the cooks we had were third country nationals from Nepal who worked for about 1k a month. It's not like Gordon Ramsay was serving us caviar dude.
@@jamesrucki4558 He was saying the food was that good, it could be served in a Michelin-starred restaurant. The ingredients aren't the same as Michelin, be it was good for the troops. Do you want good food for the men and women who served our country so you can have the freedoms you have?
The only DFACs that sucked ass in Iraq were on the COPs.
We ate deep fried frozen food like 3-4 days a week in Mahmudiyah
Never left the mess hall feeling hungry, great respect for Navy Mess staff.
At least half the video was about food. Better than the last cooking video I watched on a submarine.
I'm sure the mess staff work very hard. I trained in Culinary Arts 20 yrs ago.. I use to work 12 plus hours day.
Carriers are floating miracles.
Serving in the Marines, I always thought being a cook would be the worst MOS to have. But looking back they always seemed pretty happy upbeat even in field.
Think back on how you'd feel if you had crappy food all the time. Seaborn Marines had it made.
@@johnholzhey8149 Was Army...and MREs kinda suck. But anytime we were on Post (most of the time) it was pretty good.
@@fredjones7705 Navy food was always good. Well, except for the times we were in really heavy seas and had to subsist on sandwiches.
@@johnholzhey8149 I was only on a ship for a month and had to share the green side with 5 different countries while the Navy had their own line that was always empty. I basically ate commissary junk food because I didn't have time to wait 2 hours for each meal. I was more referring to the moral of that particular MOS ground or Sea.
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@@rickyism1576 Looks like you got shuffled into the temp line.
That chow looks awesome! ❤
Damn it's like summer camp that never ends.
This scenario reminds me of an American mess hall in Cam Ranh Bay, Vietnam in 1966 where I worked for RMK company. I learned by heart for good the notice at the mess hall entrance: " Take all the food you like. Eat all the food you take."
Wow that's really awesome amount of food needed to be served 😮
Navy has the reputation of having the best cooking.
After all the trillions of dollars the Americans from Afghanistan, Iraq, and Libya.
You would think the US $13 Billion Nuclear Aircraft Carrier Kitchen would have decent food and decent people.
These are the most pathetic sailors on board aircraft carriers I've ever seen.
The food looks really good!
I remember that I was an MS onboard the USS Carl Vinson CVN 70 1981-1984 I was part of the homeport change from Norfolk Va to Alameda California the long way around. I worked in the enlisted mess and also worked in Flag Mess in the enlisted mess we feed over 5000 meals three times a day. I am 61 now and I still remember those days of the holiday turkey steamship rounds and every Friday lobster tails and New York strips steak to order I watched hells kitchen which is nothing compared to the Carrer enlisted Mess
Ahoy shipmate, I too was m.o.s. MS. When I went through basic at NTC Dego/camp Nimitz I had a rating of MM but as somewhat common in 1980 recruits were offered cash bonus's to change your A school for rating shortages. I recieced $1200 to become MS, enough to buy a new motorcycle in 1980🤭. For me my A school after 2 weeks at recruit mess was underway training abòard CVE-63 The Battle Cat Kittyhawk. Ended up doing 2 westpac patrols aboard the Cat. Its funny how back then I worked so hard to be a appreciated sailor but only the Officers and Chiefs seemed to be appreciative of our around the clock duties. Fair winds Stien⚓️
FWIW, there are culinary specialists in all the services who rival restaurant-quality chefs--without the theatrics one sees on the Food Nwtwork. IIRC, the Army's Quartermaster School at Fort Lee, VA holds a competition (last one I saw was for pastry chefs), with some eye-popping creations.
I know when I served on the U.S.S. Wyoming SSBN 742 Gold, the CSC had his guys go take chef classes while in port to learn how to better prepare food and not just throw a meal together. Their training paid off.
That's really cool, actually. I live very close to Fort Lee... is this event in house or is it open to the public?
@@jonathanrobertson3406 I don't know that it's open to the public, but the Joint Culinary Center of Excellence (Special Programs Directorate) says it's an annual competiton. I think the most recent one was held in March of 2022.
@@elizabethturner2421 Thanks for the information Elizabeth. Have a great week!