24 Hours as a Navy Ship Line Cook - A Frank Experience
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Date: 2020-05-17
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Comments and reviews: 10
Lance
On my ASW Frigate in the early 1980s, many of our mess cranks were Filipino, as was the Supply Chief, -Chief Charley-. They tended to curry a lot of meat, ruining it. Put me off curry more than twenty years, til I finally tried Indian curry. I once told a mess crank they should be castrated for what they did to perfectly good meat. I thought the little bastard was going to knife me! -The fat kid who did the baking was a master, though. His fresh baked bread was heavenly! But we had to wait a couple weeks for the store bought bread to be used up first. When fresh milk was gone they switched to Asian made condensed milk, total crap. It even ruined coffee. Worst was when the mess cranks tried to pawn off the gross Cream Of Wheat as being -grits-! We Southern boys know grits, but that COW was inedible. Used to use that in school for paper mache art. -Best Navy chow I had was at Mare Island Navy Base in California. As good as any restaurant. Shipboard chow was always a crapshoot.
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On my ASW Frigate in the early 1980s, many of our mess cranks were Filipino, as was the Supply Chief, -Chief Charley-. They tended to curry a lot of meat, ruining it. Put me off curry more than twenty years, til I finally tried Indian curry. I once told a mess crank they should be castrated for what they did to perfectly good meat. I thought the little bastard was going to knife me! -The fat kid who did the baking was a master, though. His fresh baked bread was heavenly! But we had to wait a couple weeks for the store bought bread to be used up first. When fresh milk was gone they switched to Asian made condensed milk, total crap. It even ruined coffee. Worst was when the mess cranks tried to pawn off the gross Cream Of Wheat as being -grits-! We Southern boys know grits, but that COW was inedible. Used to use that in school for paper mache art. -Best Navy chow I had was at Mare Island Navy Base in California. As good as any restaurant. Shipboard chow was always a crapshoot.
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Sky
I joined the Navy in 1963 and discharged in 1969. I served aboard a destroyer DD940 USS Manley. Of course, all of the low ranking sailors had to do mess duty. We had two line cooks, one from Alabama another from Michigan. We had bakers who worked night baking bread, cakes, and pies. When we spent long days at sea (30 to 40 days) the food got pretty bland. All in all the food aboard ship wasn't bad. The only problem was the cook from Michigan didn't season the food, very bland. Mac, from Alabama, on the other hand, put his own spin on the food, he was a damn good cook.
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I joined the Navy in 1963 and discharged in 1969. I served aboard a destroyer DD940 USS Manley. Of course, all of the low ranking sailors had to do mess duty. We had two line cooks, one from Alabama another from Michigan. We had bakers who worked night baking bread, cakes, and pies. When we spent long days at sea (30 to 40 days) the food got pretty bland. All in all the food aboard ship wasn't bad. The only problem was the cook from Michigan didn't season the food, very bland. Mac, from Alabama, on the other hand, put his own spin on the food, he was a damn good cook.
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Rick
id love a job like this. i love food. i love to cook and i love a challenge. generally cookies are well treated and respected by everyone. i was a cook at a very large institution and every now and then someone would come up to me and say - awesome eats - made my day regardless of who they were. the up side, i packed on a few pounds and got to meet alot of awesome people. yes i was a prison cook but i met alot of people who were unique and always had something interesting to say or some words of wisdom to live by. and no i wasnt an inmate.
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id love a job like this. i love food. i love to cook and i love a challenge. generally cookies are well treated and respected by everyone. i was a cook at a very large institution and every now and then someone would come up to me and say - awesome eats - made my day regardless of who they were. the up side, i packed on a few pounds and got to meet alot of awesome people. yes i was a prison cook but i met alot of people who were unique and always had something interesting to say or some words of wisdom to live by. and no i wasnt an inmate.
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Mike
Out of curiosity: I see a bunch of comparisons to School food. I'm 30 so I've been out of school for a hot minute. I do however, have a ton of experience with Boat chow, so can someone who has actually had both recently give me perspective? School lunches were not that bad all the way up to 2008 when I last ate one. How far has it slipped that it's surpassed the galley? Also, I'd like to see the comparison made to what is served on a Carrier, cause we don't get eggs made to order quite like that.
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Out of curiosity: I see a bunch of comparisons to School food. I'm 30 so I've been out of school for a hot minute. I do however, have a ton of experience with Boat chow, so can someone who has actually had both recently give me perspective? School lunches were not that bad all the way up to 2008 when I last ate one. How far has it slipped that it's surpassed the galley? Also, I'd like to see the comparison made to what is served on a Carrier, cause we don't get eggs made to order quite like that.
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conmanumber1
Wow this is like the prison i went to. I worked in the massive kitchen which i hogged into the fried battered fish and fries then the fresh bread. In 3 months i gained so much weight. Prison and military looks no different as we are locked in, all the kitchen systems are the same. Our kitchin manager was busted detouring food ordered to his inner city cafe.
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Wow this is like the prison i went to. I worked in the massive kitchen which i hogged into the fried battered fish and fries then the fresh bread. In 3 months i gained so much weight. Prison and military looks no different as we are locked in, all the kitchen systems are the same. Our kitchin manager was busted detouring food ordered to his inner city cafe.
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Uther
Slop. Always make me laugh when American's slag off British cuisine, then you see the garbage they trough down. You can always judge the quality of the food by the volume of sauces on the table. Real tasty food doesn't need to be drowned in tabasco and ketchup. They even use bottles of ketchup in the beans. Cans of pork and beans in the dry store, yum yum.
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Slop. Always make me laugh when American's slag off British cuisine, then you see the garbage they trough down. You can always judge the quality of the food by the volume of sauces on the table. Real tasty food doesn't need to be drowned in tabasco and ketchup. They even use bottles of ketchup in the beans. Cans of pork and beans in the dry store, yum yum.
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Maximiliano
I have to agree with -Frostii- still better then 60% of school lunches. At my school our Burger Patty-s BOUNCE when thrown on the floor like I said BOUNCE would love to try some Navy food wonder how he got see and eat the food but also given the spiecal Acceptance into the ship. --
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I have to agree with -Frostii- still better then 60% of school lunches. At my school our Burger Patty-s BOUNCE when thrown on the floor like I said BOUNCE would love to try some Navy food wonder how he got see and eat the food but also given the spiecal Acceptance into the ship. --
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William
911 was an inside job-What happened to building 7? -911 was the false flag that implemented PNAC-It was planned & executed to take our sovereignty & dismantle the constitution, we allowed it & now they're coming for the rest of your right's & freedoms. -WHEN IS ENOUGH, ENOUGH SHEEPLE?
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911 was an inside job-What happened to building 7? -911 was the false flag that implemented PNAC-It was planned & executed to take our sovereignty & dismantle the constitution, we allowed it & now they're coming for the rest of your right's & freedoms. -WHEN IS ENOUGH, ENOUGH SHEEPLE?
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KETO
I was a cook for 10 years in the Navy and first I want to say that it is unlikely you would see a master Chief or a First class working in the galley. The backbone of the galley is E5 or below. this is hard work and it takes a real toll on your body and mind.
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I was a cook for 10 years in the Navy and first I want to say that it is unlikely you would see a master Chief or a First class working in the galley. The backbone of the galley is E5 or below. this is hard work and it takes a real toll on your body and mind.
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Craig
That ain't a ship at sea, nothing is rocking and a rolling. Try cooking in that, even eggs is hard. A good friend of mine slipped into one of those big pots boiling while mopping the deck. Took a year to get back to work. Much love from a Canadian sailor.
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That ain't a ship at sea, nothing is rocking and a rolling. Try cooking in that, even eggs is hard. A good friend of mine slipped into one of those big pots boiling while mopping the deck. Took a year to get back to work. Much love from a Canadian sailor.
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