The cooks and bakers of the armed services are truly the "unsung heroes" of the military. No longer worthy of names as "stewburner," "gutrobber" or "hash burner," today's cook works long hours, producing quality meals for the crew.
And their work is never complete. Air Force, Army, Marine, Navy and Coast Guard food service personnel are on the job seven days a week. Many galleys and mess halls have the lights on 16 or more hours each day.
Holiday routine for the crew doubles the work load for the cooks. But the cooks don't complain. Thanksgiving and Christmas gives them a chance to show their stuff and produce a spread worthy of 5 stars.
These stories tell of the hard work of military food service personnel.
LATEST STORIES:
USS Bonhomme Richard
Hosts Chef and Holds Food Expo 
Reengineering Navy Food Service: Moving from Innovation to Implementation
NEWS STORIES:
U.S.
Pacific Fleet Afloat Galley Winners
U.S. Atlantic Fleet
Afloat Galley Winners
Nestles Chefs Cook Up Recipe for Success on USS Tarawa
Mess Management Specialists Learn Culinary Arts from Renowned Chef
USS Harry S. Truman's 2nd Annual Food Show Extravaganza
USS Estocin Mess
Management Specialists Prepare to be South American Ambassadors
Brilliant
Burner: Safety, Efficiency of MBU Reduce Burden on Army Cooks
More
Cooked Meals: Containerized Kitchen Exceeds Army’s
Standard for Field Feeding
Beaming Foods: Natick Hopes Irradiation Gains Consumer Acceptance
PACAF Sweeps Three Coveted Air Force Awards
Twin Army Cooks Featured in Fitness Magazine
Navy
Food Service: Improving
Quality of Life for Sailors
Prestigious Food Service Prize Awarded to Destroyer
Coast Guard Excellence in Food Service Awards for 2000
New Rations Bring Hot Turkey to the Troops
Culinary Competition Completes 25th Year
Ney and Hill Award Winners Named
Mobile Bay, Vincennes Exchange Cooks at Sea
7th Fleet Staff Cook Enjoys Unique Appointed Place of Duty
2000 Philip A. Connelly Awards
Newly-Revised Food Plan Reaches Air Force Missile Alert Facilities
Home Cooking:
Marine Corps Kitchen Brings
Garrison Amenities to the Field
Meals,
Ready-to-Eat, Set the Standard for Military Rations
Food
Processing Industry Advances
Navy Food Service Initiatives Being Tested Onboard USS Tarawa
USS Buffalo's Cooks Get Schooled
at Bottom of Sea
Tent City Dining Facility Fully Operational
Military Leaders Sample, Rate New Field Rations
Senior Airman King
Helps to Set Up a Field Kitchen at an Operating Base in
Southwest Asia
Field Kitchen Up
and Running at 'Caserma Barbarisi'
Field
Mess Provides Hot Chow to Expeditionary Marines
Culinary Arts
Program Boosts Skills of MIDPAC Sailors
Brooks Team had 'True Grits' in Cooking Up Space Menu
Mess Management Specialists Cook Up Innovative OJT
11th ACR Cooks Train for the New Millennium
Navy Food Service ...Trying to Make a Hard Job a Little Easier
Coast Guard Excellence in Food Service Awards for 1999
Every Chow Line
Leads to Natick
New burner unit to revolutionize way cooks prepare meals
Army's best dining facilities receive recognition
Combat Ration
Logistics—From Here to Eternity
Feeding Hurlburt's
special operators requires a special brand of food
service
Hurlburt Field, Andersen take 1998 Hennessy trophies
Services personnel set up in the desert
Evening chow brings firerfighters together
Marine Mail: Why not use the old style mess kits?
News from the Philip A. Connelly Award Program
Sigonella Sailors Cook Up Training, Savings
USS Carl Vinson cooks compete in culinary arts competition
Submarine Force food service award winners announced
MSC announces Food Service Excellence winners for 1998
March designated Navy Nutrition Month
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