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What’s it like to be a Cook in the U.S. Military? (Every Branch Explained)
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- เผยแพร่เมื่อ 12 ส.ค. 2024
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What is it like to be a U.S. Military Cook? Every U.S. Military branch, except the Space Force, has its own cooks and chefs. While it’s obvious that military cooks cook food for the service members, there’s much more to being a U.S. Military Cook!
U.S. Military cooks go by different names. For the Army, they’re 92G Culinary Specialists. The Navy calls them Culinary Specialists, the Marine Corps calls them Food Service Specialists 3381, the Air Force has Services, and the Coast Guard calls them Culinary Specialists.
This video dives deep into what U.S. Military cooks do, and how they go about cooking for millions of U.S. Military members every single day of the year. If you’re wanting to learn more about what it’s like to be a U.S. Military cook, as well as what food military cooks make, and how good it is, watch this video!
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0:00 Introduction
0:49 Overview
5:12 Army Cooks
7:32 Navy Cooks
9:48 Marine Corps Cooks
11:26 Air Force Cooks
12:49 Coast Guard Cooks
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Who here got hungry watching this video?!
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Kind of.
I have flashbacks of tray rats of the schesuan chicken that gave me the craps in Afghanistan. The Marine stirring a pot made me chuckle a lot. Don't get me wrong I love the Marine cooks they are the funniest and coolest people alive.
I was USAF, so I was kinda spoiled, but I cannot say enough about the USMC field cooks in Afghanistan. I spent all of my time there on USMC FOBs. It was just small sites with tents. They took whatever they could get their hands on and improvise amazing meals. They built a big grill from old helicopter parts so they could make omelets for everyone.
USAF food was far and away the best back in the 70s. Kadena Enlisted Mess was like heaven to us coming to and from the world. Marine cooks can do magic on a much more limited budget than the AF had. They consistently served up good tasting chow, and usually plenty of it.
USMC chow is literally the best chow.
I've had the opportunity to dine at the galleys of various branches, and I must say that the USCG galleys stood out with their exceptional cuisine. One notable advantage they enjoy is the freedom to deviate from the official DOD cookbook, allowing for more culinary experimentation. Additionally, they have the flexibility to source ingredients externally, beyond the standard supply system, resulting in noticeably superior quality.
If you think the food at our galleys is nice you need to try food on a 87' Marine Protector Class Dutter. Just one CS but they have a budget and get to local markets to get food and with just 10-12 people to cook for they can do a great job.
Great, now you tell me! lol
They’re not DOD so…
@@larryshumatewhere did you eat with the FFL? I spent 7 years in, over cooked meat and green beans 4 days a week, fish and pasta on Friday,lol. The air force bases were great, the 24hr RICR is is one of the best
Did this clown say galleys of all branches? Every branch has a different name for where they eat. Army eats in the DFAC or chow hall. Then throw that crap up later.
When i was active army, the food that came out at the DEFAC (dining facility) was actually pretty good. When i switched to national guard, our cooks were almost all working in culinary industry and what came out those portable kitchens was absolutely amazing tasting food!
Coming from active AF where the food was pretty good, I was expecting the worst when I joined the Army NG. As it turned out my worries were unwarranted. All three of the senior NCO’s that ran the kitchen were cooks in their civilian lives too and the food was quite decent.
Guard food was worst then active army
GOD bless the cooks 🤙🍽 🍛 🍽 🤙
Absolutely because nobody can fight on an empty stomach.
.... no just... no
Navy cooks and Navy food is the best!
God bless those noobs who failed his MOS training and were put in cook position ❤ bless their stupid brain
@@djdigital3806 no it’s not😂 have you ever seen the Air Force food? They get fed like steaks and stuff.
Lived on an army FOB in the hinterlands of Afghanistan that had two Navy cooks for like 30 dudes. They were absolute rock stars that chipped in at every opportunity, made shit food into gourmet offerings and I never found out who they pissed off to get posted there. They were complete studs.
There is no way of knowing who a _squid_ pisses off. As a former Bubblehead I have experienced this phenomena first had. I had the pleasure of pissing off people I never met, but by far my best accomplishment was pissing off people I never knew existed.
However, I never pissed of anybody enough to get sent to an FOB. Full props, boys, full props.
My brother was a cook in the Army and his last duty station was Honolulu Hawaii and He served pretty much all over the world.
I too was a 3381 Food service specialist but served in the Marines and anyone who thinks it's an easy job is out of their minds because We are some of the most squared away Marines and we are all riflemen first.
We trained hard and had to meet high standards. 24 hour shifts on 48 off along with our duties and training.
I don't care which branch of the military you are from We all are what keeps the men and women fed in the field or on the bases or working special events and providing food and beverages so that our men and women can enjoy their down time.
God bless you all
And
Long live the Republic
hours
Never elect a Rapist. Simple.
Semper Fi
Coast guard cook here: we dont have government mandated recipt cards. More of our recipes are just printed off of google, and we have a lot of autonomy in how we prepare our products compared to the DOD.
General Discharge is back to its roots. Covering not-well known topics inside the military 🪖
You made videos about EOD, medical and today cooks. It may not be seen as "bad ass" as snipers, PJ, counter terrorism, but definitely interesting and essential. Thanks for this new video.
Can't complain about military cooks. They're all great!!! And always thank those guys/gals!
I serve as an Army National Guard Culinary Specialist for 16 years and onward. I even work in an All Cooks Unit Platoon that’s new and successful. I know exactly how it is to be a Culinary Specialist and healthy meals are very vital for unit morale
I want to be just like you. Become the best cook the military has ever seen and then retire after 20 years 😊
Three individuals you should Always have a excellent relationship with. Admin, cooks, and supply.
hahaha i used to hear that all the time in the airforce from other airmen....i used to be supply in the airforce
In the Navy, it was Cooks and Corpsmen (Navy Medics).
Currently an Army Cook and Paratrooper in the 82nd.
This job sucks if you like cooking, it's even worse when you hate cooking. Long hours, zero training, and hard to promote. It's cool to learn about but beyond that amongst all branches we all want out as when we all cook in garrison (Army, Navy, and Airforce) we do not usually get weekends and work 16 hour days.
The military is huge find something else to pick.
Thanks for the heads up man
@@Me-eb3wv There legit are a few things, FEW things, that I like about being an Army cook. But yeah, for the most part, this IS one of the worst MOS in the military. Just about everything you hear about the MOS is true, and then some.
After eating lots of rations and MREs, hot and familiar food is wonderful. If you’re a cook, thank you. Something as simple as eggs and bacon is like a good memory of home.
We had 3 Cooks (Spoons) attached to my last Company. We called them Spoons, but they knew it was all in Fun. 2 of the 3 were really Squared away Soldiers and they trained with us and just as hard as we did. And was expected to meet the same Standards of Training. I was friends with one of them and to say that Their Jobs were thankless, most of the time was an understatement. The best Chow Hall I ever ate at was a USAF chow hall. The Chow was AMAZING.
I was in the old SAC. We had steak every friday in the chow hall.
When I was stationed in Berlin, Germany we could eat at any US Forces dining facility in the city. The Air Force served their food on fine China placed on tablecloths. Sometimes they'd restrict Army personnel from coming in because we were eating all their allocation for the day/week/month and the cooks were running out of food.
@@kevinm.8682"Fine China" 😂🤦♂️
If you haven’t worked in operational functions , as well as leadership ; other than being a grunt , then a lot of you could never understand how these jobs that are often labeled petty and easy , such as being a cook , are highly instrumental to overall success of a mission. Typically the only people ungrateful, lacking humility , and talk their shit about these jobs are people who have ever only committed to one contract or never worked in upper echelon roles in any function. I find people who have spent longer time in service tend to maintain this humility and appreciation for these roles.
12 THUMBS UP
This. I think people miss the fact that a bad cook can not just bring down moral, but physically incapacitate an entire unit. Also, if you've spent a good amount of time away from hot food, eating out if a bag, a simple warm meal can make life so much better.
I just got received my ship date to Cape May, NJ for USCG Basic. I will, soon thereafter, be attending the CS A-School. Thank you for the video!
During my time as an infantryman in the Army the food was good, very good or excellent 99% of the time. Same for the Navy and Air Force when they cooked for us. Many also don't know about the ridiculously long hours Army cooks put in very day and I'm sure its the same across other branches as well.
I can attest that Navy cooks (mess specialists) work very hard, and cook good food. At least that was the case in the 80s.
Yes sir, military cooks mad important
MRE's only go so far out in the field, you definitely want have that tasty hot food that totally solves your hunger
Marine vet here,my favorite crayon is the blue lol, Sempre Fi
The Navy used to call them "Mess Specialist". They can determine moral onboard a vessel at sea. Onboard the Nimitz and Theodore Roosevelt, the food was very good. Just beware of the "surf and turf", it generally means an extended deployment. 😊
Three people you did not mess with in the Navy. Laundry (when you didn't do your own) , Docs and Mess specialists.
and don't forget the postal clerks
If it was steak, don't plan on going to port.
My great uncle was a cook in the army during the Korean War. After he left the army he went on to open his own restaurant. And the man could cook I say.
Anyone remember an episode of the Jeffersons where George Jefferson said he had the most dangerous job on the ship? He was the ships cook and if the food wasn't good he would have a 1000 guys after him. 😂😂
Yessss!
Navy submarine vet from the 70’s. I have to say we ate very well at least during the first few weeks of deployment. After a .. , awhile there were no more eggs and milk was powdered. However, once a week a different group (division or rank including officers) would plan and prepare a meal for the whole ship. A cook would be there to help with galley operation or make suggestions but it was the group that determined the menu and seasoned to their own tastes, not per recipe. There were ALOT of talented cooks not with the cook title. Subs also received many perks. After a particularly arduous and successful mission, the squadron commander would send “special” . provisions. Once we were sent live (not frozen) Maine Lobster! Our cook was an especially good baker. Shore facilities were not as god IMO.
I also had the opportunity to work as a government contractor on an army base. The armyDFAC was about on par with Navy shore facilities. Mediocre at best. However, I also had several opportunities to eat at the Ranger DFAC at HunterArmy Airfield, especially Holiday meals. The Rangers do eat well as I expect most Special Forces do.
I had heard that Navy submarine cooks were the best in the military. When I was in culinary arts school (civilian not military), some Navy guys showed up for a special class on ice sculpture.
@@nemomarcus5784 they are what they can do with rice and beans at the end of a patrol and still make it really good is beyond next level eats right there. I miss some of those dishes LOL
Cooks are the unspoken heros. Mine was SSG Balentine. He earned his CAB while cooking for us.
I've eaten in Army, Navy, and Air Force chow halls, (yeah I'm old), and I've got to say that for the most part, all the food I've eaten has been excellent. I dated an Air Force cook for a while and know what she went through on a day to day basis. She was totally dedicated to providing the best food she could for each meal. I always made it a point to compliment the cooks at all the facilities I've eaten at. During OEF, we didn't have a chow hall for 2.5 months, living on MRE's. On Thanksgiving Day 01, our chow hall finally opened. All the GI's gave the cooks a standing ovation for the meal they prepared for us. I've never had a more memorable Thanksgiving meal. Way to go guys!!!
I was a Marine cook,stationed at Camp Lejeune from 94 to 98. 10th Marine regiment. I have 9 months sea service aboard the Wasp,Shreveport and the Tortuga. 2 CAX and 4 Braggs and a month in Bridgeport CA for cold weather training. Damn lol,seems like I was hardly ever on Camp Lejeune. I had a lot of fun though 😂😂
Semper Fi
Respect all cooks and chefs and especially the military ones
Coast guard cooks will make anything that comes to mind. They don’t follow the recipes often at least in my experience
And they’re AMAZING
As a guy in the Army, I had a chance to eat at a Facility and was blown away by how good the food was, everything tasted amazing and the vegetables had such a fresh and real flavor. The Army has some decent food, but it varies widely from installation to installation and in the field training, you pretty much get what you get.....hot meals sure beat MREs after a while though.
As a former Army cook I can say that I did more Infantry stuff and drove trucks more than I did Cook related things. The Army doesn't value it's Cooks and there's zero respect.
My experience was similar as a Marine Corps cook.
Spent 12 years in the Navy, 6 in the fleet and I always thought the chow was pretty good…those guys busted their asses in a pretty thankless job…when chow wasn’t that great, I just choked it down and didn’t say anything, but when chow was good I went out of my way to tell the cooks I appreciated it…paid off when you’d swing by the mess decks for a snack after getting off watch at midnight or dragging in after a night in port drinking!
I served in the Army. 94B. The highest standards were required. One Thanksgiving 16 meats were prepared for 1000 . My journey was top Noth. Infantry and Artillery.
Thank you, General Discharge! This video was cool and fun. You should do more like this.
ive eaten at army, navy, marine, and air force chow halls and by far the best was the marines. especially the omelet bar.
To all the cooks out there, you guys are all rock stars.
Civilian world cooks can't deviate from the recipes that their Chef/Kitchen Managers give them. Consistency is essential in the culinary world. Great video!
I was a cook for 3/24 USMCR from 86-91 and our secondary MOS was machine gunner, one of my best memories was being on the range at Ft Leonard Wood (closest live firing training for our unit based at Lambert Field) and other times when I wasn’t cooking like firing the SMAAW at Camp Pendleton. One time our Gunny was being messed with by some supply officer and we didn’t have milk for the grunts who just came out of the field. I was the night shift cook and they came and woke me up I came charging into the chow hall at Camp Ridley Minnesota with my Kabar and the cooks were holding the line with ladles and carving knives. The Battalion Sgt Major defused the whole thing by shaming everyone saying how dare we disrespect the Corp in front of and on an Army base. Another time with 2/24 at their ATD there was a riot. The reserve unit had bested I think it was 2/2 out of Lejeune and their CO cancelled all leave, the unit went on a rampage. I was on the overnight shift and I saw all these Marines going building to building and when I heard I rushed back to barricade the kitchen. Marines are gonna fight somebody all the time- Semper Fi
BS story.
@@mhansome1 this is not a bs story not embellished in anyway I lived it and it could take time but be verified by checking unit histories which if you served you know every unit has one. My unit 3/24 was deactivated
Went through Leonard wood in 79 for basic and did two training camps at Camp Ripley for National Guard units. Also was at Ft. McCoy Wisconsin. At McCoy our company battalion commander decided we wouldn't be getting any K.P.'s because they wanted them all in the field. He backed down when the mess sergeant told him they would be getting c-rats for two weeks.
THAT'S WHY NO COMBAT UNIT OF MARINES HAS EVER SURENDERED...EVER.
My dad ran the USAF officers mess hall in Korea for Ted Williams and other pilots and high ranking brass.
I never hated on the cooks...PERIOD. I remember as a young, poor airman living on a meal card, we would go to the small flightline DFAC for midnight chow and those cooks at night would hook you up! Best omelets, damn good times!
If you have ever been on a COP, the cooks come up big time for special occasions such as Thanksgiving, Christmas and the Super Bowl. Those guys and gals make miracles happen. Being a cook in garrison would absolutely suck even with the use of a DFAC. Those guys and gals are working long days and all holiday weekends when others are on pass and leave.
Great coverage on some of the most important and underappreciated jobs in the services .
I was a cook (Mess Management Specialist) in the Navy back in the late 90s onboard USS Nimitz (CVN-68). I may be a bit biased, but I like to think we put out the best chow of any mess in any branch.
I have heard the same about the Navy. Another thing I had heard was that when a ship stopped at different bases around the world, they would get training in the cuisines of those regions.
I’m a 92g hours are terrible and you loose weekends but it teaches you whole a lot stuff and gives you opportunities
My Oldest Son is a Cook in the Canadian Army. The Primary Defense between Our Cooks and the US military's is the fact that since we are combined service all of our service support trades can be posted too, or be deployed with the other Branches. Meaning that even though my son wears an Army Uniform, his next posting may be to a Airforce Base or even a Royal Canadian Navy Ship. My youngest Son is a Royal Canadian Navy Supply Tech who was just posted from a Ship, to a Royal Canadian Air Force Base.
20 years in the Navy - when cooks were still MESS Specialists - and did my Mess Captain stint as an E-6. Grub quality REALLY depended on the cooks/location/ship... was blessed to fly from USS Reuben James (FFG-57) - an award winning galley... and also a few ships with SAD chow. Ate from the Mess-decks to the Goat-Locker and on to the Wardroom -
Army vet here. All I have to say is, "SOS” that is all…….carry on. ✌️🇺🇸😘
Former USAF here, Army. SOS is Breakfast of Champions.
The information about ground news was good. I'll check it out thanks 👍🏿
My late father-in-law was a USAF bird Col. At smaller and more "distant" bases there is often intense competition to attract the best cooks from other bases as they are so important for morale. This may involve trading of needed personnel between bases or even equipment (especially during wartime).
1st sfg airborne cook i went from regular army cook to a group cook best experience ever
As an Army Vet (non-cook MOS), there’s only a handful of opportunities for a 92F to *actually* train and become a good cook in the Army. Very few and far between. The vast majority will have 16-18 hour days in a shitty DFAC and get out after their first enlistment.
Spot on
94G, early 80s; Thankless, same as mechanics. When anyone is in the field, getting ready to go to the field, return from the field, Cooks and Mechanics are supporting. Education, additional training? NO! Mission Essential! Promotions? Points in the 900s and if you wanted to reenlist you're designated 'career status' able only to reenlist in Food Service. Therefore, most just got out. Don't see how it would be any different today.
The joke more than 50 years ago (Vietnam era) was that Army coffee was made from grounds that had been already used by the Navy.
I was stationed on a Marine base and I was a Navy corpsman on Okinawa, Japan from 1975 to 1978. The Marines could not cook very well and the nearby Navy hospital was no better so every day at lunch time, I would drive to Kadena Air Force Base for the best chow on the island. The Anderson Dining Facility had the trophy for the best chow hall in the Air Force. Their Sunday brunch rivalled the Hilton Hotel's.
In my time in the army, I tried food in every branch, best food hands down was the Airforce, plus their Messes were better designed and built and much better maintained and kept generally.
That was my assumption as well.
I served in the USAF in the 1970s. I never had a bad meal during my entire enlistment. Some chow halls were even excellent. (I’m thinking of you guys at Goodfellow AFB!)
There are so many variables to this. When I was in the Army and this was in the late 80’s and early 90’s, the food I ate was pretty good actually. When I went to Germany, a lot of the resources for food was from Germany such as the milk and German milk has a much creamier taste and is heavier, so it’s made cereal as an example taste way better. I also worked on a remote site where we had our own cook serving us in a tiny dining facility. Because of this, almost all the food we received was cooked to order and much more of the cooks’ own recipes were created. The Air Force was very good, I think the Air Force food was better in my opinion because I ate at their dining facility often.
Ive been around a lot of galleys and CS's in the Coast Guard, and Ive never seen them use any sort of DOD recipe card. Each galley gets to design a menu, order and cook whatever they want within the restrictions if their budget.
40 years ago I was a navy cook. I was the ships baker. I loved my job out at sea feeding 300 navy and 300 marines. I worked 7 days and nights a week out at sea making bread, rolls , and deserts for the whole crew. I also ran midrats for the night watch. During general quarters I was outside on the gun mount as an ammunition handler. Great food and great people.
I enjoyed how you used both "Fort Lee" and "Fort Gregg-Adams" for the same base
When I was stationed on Okinawa with the Marines, any duty run for any reason to Kadena AFB involved getting "stuck" over there during Dinner Time (i.e., lunch). The Air Force clearly had the best chow for enlisted troops.
Can't blame you there. In the late 60's I was in the 3rd FSR. Our little base was part of a large Army base. Small buildings with multiple mess halls that served many purposes besides barracks. One thing that could be said about the cooks on that base is they were Corrupt to the Corps 😞If you didn't make it to the chow hall in the first 15 minutes you were SOL and they were almost out of food. The standard reply when asking for more than a 1/2 share of food was " do you want to eat your buddy share? ". Which we learned to say " why do you want to give my share to someone else". What got us more ticked off was our house boys were getting their food from our mess halls and were eating better than us. It got so bad the Regimental Sgt. Major called an NCO meeting. Too bad the meeting did not go as he wanted. He finally said " If the food is so bad I'll start feeding your C-rations". Everyone stood up cheered at his threat. At least with C-rats we knew what we were going to get. After leaving the Rock, in Vietnam I received a letter from a friend. He told me a Big Shot from DC arrived on the base in a limo. Whoever it was, he got out at the Colonels private entrance and walked in. He asked a 1st Lt. who is that guy to just walk into the office like that. The Lt replied "that's Secretary Of Defense Clark Clifford". The meeting didn't last long maybe 10 or 15 minutes and he departed. Flew out of Kadena for his trip to Vietnam. Within 15 minutes of his departure ALL the chow halls were CLOSED down. During that time the Marines were able to eat at the Army chow halls till FSR halls were stripped down, rebuilt and opened backed without the corruption. You know the food had to be bad when even the SecDef knows about it. 🙂Semper Fi
Good video. Nice change of pace.
I was in the USAF from 1960-1964 and we all complained about the food, but to be honest, it was damn good and many times it was better than what I was served at home.
When I was out at combat outpost 799 in Iraq, we got attacked one night and I noticed the guy on the Mk19 automatic grenade launcher was our cook, Hardacre. That guy had some balls on him, so we started calling him ‘hardcore Hardacre’.
This explains why my friend who was a cook in the Air Force knew so much about the lodging and hospitality industry. He always bought hotels and larger dwellings. He told me he only learned to cook for 500 or more, at 500 degrees for 5 minutes.
This was fun to see. Nice change of pace.
Thank you!
Easily one of the most under appreciated & tasking MOS’s I know of. Both my MOS’s are chill though and I’ve been in chill units
I was thinking Navy has the upperhand cuz they have alot if Filipinos on the line cooking while coast guard vessels operate relatively close to food sources and civilian center.
Great video
I was a culinary specialist for 15 years with the army. I worked with AF and Navy cooks. Every one of them had something new to bring with skills, training, and attitude. I couldn't ask for a better group of people to call my brothers and sisters in arms.
Really nice video !! I enjoy all your videos would you do one for AIRR navy vs Cost guards RS
I was stationed at a Secret USAF Detachment on a Turkish Air Base (125 Airmen...NO Females allowed). We had Turkish Chefs cooking for us, I have eaten in Army and Navy mess halls in the States and the Middle East and our Detachment in Turkey had the best food I have ever eaten! Once a month we were served Steak and Lobster flown in fresh from Maine!!!
I had heard about Air Force steak and lobster.
Very intresting, thanks.
I'm Army, and without a doubt the best food was with the Air Force. I had a Mess Sargent that was probably the best in country, but we didn't get the food sources the folks in the rear got. Add to this; when the weather went south you're gonna starve or eat rat meat and rice. Back to the AF Mess Hall. We'd roll thru the rear a couple times a month, and we'd head to the AF Mess Hall. When we got there, there'd often be thirty guys in line ahead of us, but would step out of line to let us move forward (we stunk that bad). When we entered the Mess Sargent would greet us with open arms, and often set down with us to make sure we got enough to eat (usually two or three trips thru the line). Then it was on to the pineapple upside down cake. When we left, he'd cut us a big slab and put it in a box. Then it was onto the showers and some clean clothes. Next morning we'd sometimes go over there for breakfast, and the a fifty minute flight to the fence.
Makes sense that air force or navy would have better food since in the army/Marines you're not supposed to have good food
@@golfery5119 they were supposed to have good food, but often was the opposite. Keep in mind that nobody went hungry; unless everybody went hungry. I did OP's with all the major players in I-Corp, and some were of course better than others, Each had an advantage. Marines treated me extremely well, but the food was also on par with Army food. Folks just don't understand what's out there for the kid on the ground. We'd kill for a mattress with a roof overhead. In the bush there is no inter service conflicts like it's often spoke of. Thats for the folks that dwell in the rear. I'm Army and I kill for a Marine, and like to think vice versa
@@garytotty3971 I see it as when you're in actual war in infantry or even when you're in the woods for the field, you're not going to be able to just take a crap whenever. So food is supposed to be terrible to keep you constipated
Good stuff, you did your homework.
In my time in the Army, I have thoroughly enjoyed all the dfac's (dining facilities) that I have eaten in
Very cool video! Hand salute to all the cooks in all the branches, thanks for the chow, esp. mid rats!
Thanks!
My dad was Navy during WW2, so I’m partial to USN. Thanks for the video. It was most interesting.
My first MOS was as an Army Cook, there were only two times per year that we were aloud to move away from the standard recipe, that was Thanksgiving and Christmas.
Love to see a Video about different Emergency Service in the U.S Military, such as Firefighter and Paramedics
I was a 3mo31 Air Force food services apprentice. I worked with cooks from all branches.branches. I went to cooking school with Navy at Lackland in 2000.
how the hours
Big ups to this for showing love to the cooks. We all know how it was in the field and seeing these guys 😂
Tomorrow is the 2 year anniversary of the botched withdrawal in Afghanistan that caused the lives of 13 service members. All gave some and some gave all. (26 August 2021)
You do understand that over 2000 Americans, hundreds of our allies, and hundreds of thousands of Afghans died in that 20-year debacle, right? Why don’t you care about any of them?
Biden killed those kids
A heart felt salute to the memory of those thirteen lives lost to the treasonous ineptitude of one Joe Biden.... RIP every one!!!
@@philhand5830
Yes, yes… another Magat who doesn’t care about dead service members unless there’s a political advantage to be gained. How brave you must be.
This is BS, trump ass made another art of the deal on the withdrawal and released 5,000 Taliban so no it wasn't all of Bidens fault.SemperFi and be at peace Brothers and Sisters
Marine Corps easily takes it. No other branch can make a 5 course meal with a MRE spoon and a 64 pack of crayons
This has been the most non bias video I have seen on military cooks ! I do have an issue, though, lol. You said cooks don't deviate from recipe cards , I say that's a damn lie ! I was an army cook , recipe cards are guidelines yes but we can and do deviate from it . Then there's what we call jungle cooking , we have the recipe card out , yes , BUUUUUT we make it the way we want to make said product. Either way I love the video ! Thank you !!
I feel strangely assured knowing Marine Cooks can stack bodies as well as they can ingredients in a dish. Awesome vid *chefs kiss*
I want to be here. Great content, awesome presentation.
My dad was a Navy cook in the South Pacific in WWII. In order to get beef, he had to requisition the same amount of mutton. He fed it to his men until they all started to smell like goats. He started ordering twice the meat he needed when the men carried it in he opened a porthole. He told the men the beef goes into the locker and mutton goes out the porthole. He was chumming for sharks in port. LOL. He said the beef was tough New Zealand Ox, used as a beast of burden until they got too old, but it made good SOS.
I think you guys should do an in depth video on all the commissioning process in each of the branches like academies, ROTC and OCS
I can't say from personal experience since I wasn't a submariner, but I've heard they get the best chow (at least until the fresh food runs out).
I was a Navy cook during the 1970s and 1980s. I was stationed on ships and at shore stations. We were called Mess Management Specialists (MS).
I don't know about any of you but the space force klingon gagh is to die for.
The fresh gagh, while it's still moving, not the replicated stuff, right?
I am glad to see they don't have to drag a mess tent around anymore and a cooking tent. Army cooks had to set the tents up themselves plus take them down and load them on the truck which they had to drive. Being a mess for colonels and above, we had to haul round a hardwood floor for their mess tent. There was a water tank trailer we had to keep filled and then there were the m1 burners, Dutch ovens, ice chests, and emersion heaters that had to be carried and setup. Of course, that was over 50 years ago. It seems much too easy now.
I was army but we shared a chow hall with Marines and Navy in Iraq. I gotta say the food was always good. Even in basic training the food was good. Didn’t get to eat a lot in basic but it looked and smelled good. Lol
Never served and haven’t watched the vid yet and can already guess the Air Force. Dad was in at Edwards AFB and worked on the B-2 and said they’d serve steak and even lobster on occasions and all around good man food 3 times a day. Could vary by where you are but I’ve heard several brag about the food. Army has good stuff as well
The DOD spends $4 million on crab and lobster every fiscal year. Gotta keep that morale up!
Hey General Discharge this I have a video idea for you I’d like to see a sapper school video explaining what is it and how do you get into it? Or just a video about combat engineers and you mention sapper.
If you’re open to more non-combat job video topics, the Navy nuclear field could be quite the rabbit hole to go down
I did notice that several of your shots were taken at an inter-service cooking competition which might give the wrong impression. However, unique to all six branches of the service, is the Coast Guard. The cooks on smaller units not only have the ability to deviate from the norm but also because there are fewer in number, the cooks are really creative.
My nephew that served on a destroyer once told me that a few of the ships cooks were so bad that they could mess up a wet sandwich. Lol. Thank you all for your service.
I wonder if yall will ever do a video on fuelers of every branch. I know I've seen Army and Marines do my job, and I'd be interested to see the Navy / Coast guard equivilent. POL AFSC 2F0X1.
I was old school USAF POL, AFSC 63150, trained at Chanute.
Glaring error here...US Coast Guard is not under DoD and does NOT have the same "recipe requirements" as all of the other branches...each CS runs their kitchen like an independent little restaurant...they can literally cook what they want with whatever ingredients they source, within their budget...which is why the USCG eat like kings and queens...literally Prime Rib and Lobster...themed nights with plates that would run you $20+ in your neighborhood restaurant...
Coast Guard and air force seem like the branches where being a cook sucks the least. Being a cook in the military still would suck, but those two branches it would seemingly suck somewhat less compared to the other branches
Space Force does not have cooks. They ingest high concentrate nutritional pellets.
I thought they used replicators like on Star Trek.