Inside the $13 BILLION US Navy Amphibious Assault Ship KITCHEN
Ever wondered how the US Navy ensures that its billion-dollar amphibious assault ships are well-fed during months-long sea deployments? Join us on a fascinating journey into the culinary world of these incredible vessels as we explore the intricacies of provisioning food for the crew and embarked personnel.
The US Navy operates a formidable fleet of amphibious assault ships like the USS Bataan and USS Tripoli, which serve as mobile bases for Marine Corps operations. These ships are equipped with advanced facilities and can carry aircraft, troops, and vehicles, all while serving as hubs for amphibious assaults and humanitarian missions. But what about feeding the hundreds on board? With a crew of around 1,200 sailors and Marines, along with over 1,800 Marines and their equipment during amphibious operations, food provision becomes a critical logistical challenge.
In this video, we'll delve into the world of galley operations, where chefs and kitchen staff work tirelessly to provide balanced and nutritious meals that cater to diverse tastes and dietary needs. We'll explore the procurement process, bulk food purchasing, efficient storage, and customization stations that allow personalization.#usnavy #amphibiousassaultship #aircraftcarrier
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Become a member and proudly bear the title of 'Navy Life Supporter'! kzhead.info/tools/8Kz9iel6zpNoJ8oHMLiRnQ.htmljoin As a 'Navy Life Supporter', you show your appreciation and respect for all Navy Sailors. By becoming a member, you not only support this channel but also enjoy fun extras like unique badges and emojis, and your comments get the attention they deserve! Click the link below and proudly become a 'Navy Life Supporter'! kzhead.info/tools/8Kz9iel6zpNoJ8oHMLiRnQ.htmljoin Let's share special experiences and stories in the comments under the videos. This is the chance for former sailors to reminisce and for everyone curious about life at sea. It's more than just sharing stories; let's together discover and share the fascinating and diverse aspects of maritime life. Let's strive to show the world how intriguing and complex the life of a sailor at sea can be, with all its challenges and adventures. ⬇💙
Cooks and galley staff work very hard to provide meals to thousands of people on the ship 3 times a day. They are the unsung heroes.
4 while out to sea. Midrats. From 11pm to 1am usually
I rarely eat midrats, even when I'm on watch@@thissailorja
most ships it used to be a bag of bread, and a 40 year old can of peanut butter tossed out for people to make their own sandwiches.@@thissailorja
Satisfied bellies help to boost moral in many ways.
I served on the USS Haverfield DER393 during the Vietnam conflict. All in all, the food was OK but did have glitches. I remember one specific time cookie meant to order 10 cases of pineapple but slipped a digit and ordered 100 cases. I specifically remember pineapple scrambled eggs in the morning, pineapple beef something for lunch and pineapple pork chops for dinner. That was the downside. I also remember going down to get coffee on mid watch and getting to eat a fresh loaf of bread with melted butter. Heaven never saw it so good.
Well as someone that LOVES pineapple anything I'd say that's a win.
Man I hate pineapple 🍍
13 billion ship run by minimum wage workers go figure
free palestine @@kjw7556
free gaza
I was an MS back in the 80s one of the toughest jobs you try cooking in 20 ft seas ,18 hour days 24 /7 when you’re out to sea . You make it sound glamorous it’s not but it is the best food you’ll get in the military. Thanks to all the veterans and those serving now God Bless 😊
All facts 💯 those long days at sea crazy when you look back at that
I was a CS/MS in the early 70's onboard 2 ships...it was rough long days..but we partied at nite...if we were in a port..at sea it was 24hr's on 24hr"s off..so you worked 3- 4 days...and in typhoon weather it sucked..breads that were knocked against the ovens and fell...pies that slid during bad weather...I> look back and laugh now..not funny then..
I served aboard the U.S.S John C. Stennis aircraft carrier based in Norfolk Virginia. 94-97. The food was always good. Christmas dinner rivaled grandmas. Wow. Strawberry pie
They are expensive and are worth every penny Thank you for your service to keep us safe and secure
I'm glad our military men & women have good food to eat while protecting our nation.
I NEVER should of gotten out !!! If you're in, stay in... you don't know how good ya got it !!!
Can't smoke dope, drink, or have a life. Live like cattle. Worse than the carnival.
It's not like that anymore.
Correct
@@smokingjoe9864do you smoke dope? Doesn't seem much of a life if you do!!!
What are you talking about we drink it's frowned upon while onboard but we still do it as long as you wait till after you work. And we have lives.
I served on USS Semmes DDG 18 1983-84, USS Cape Cod AD 43 1984-86, USS Kinkaid DD 965 1987-89, USS Whidbey Island LSD 41 1993-96 and USS Wasp LHD 1 2000-03. USS Cape Cod had the best galley in my opinion. Had numerous choices of entres and salad bar for early 1980s ships.
Armies march on their stomachs. Logistics wins wars.
True and something Putin and his generals haven't a clue about!
Logistics wins everything.
Was in the Canadian Navy and have much respect for the cooks, they always put forth the best no matter how low our stocks were or difficult the supply chain in foreign country's. BZ
I didn’t know you all had a navy
I served with 4th MEB aboard USS Nassau LHA4 during Desert Shield/Storm. We complained like hell all the time about the chow, but looking back, it was actually pretty good if not nutritious. As much as I hated the UNREP details that used to go underway every 2-3 weeks, they were prime examples of Naval operational efficiency and were absolutely necessary to keep us supplied and fed. As an old man looking back, it was an honor to serve aboard her.
By Chief Spirit of Shawnee, Cherokee, and Mississippi Band of Choctaw Indians I used to cook for Galley 928 and 1128, at Great Lakes Naval Base Training Center in Great Lakes, IL, there for 3 years and now I am a Certified Executive Sous Chef in New Mexico area.
Great to move from one career to a new career with that prior training. 💜
my dads retired, deceased navy. ty for your videos, he passed away one month before i was 8 in 98. he was the best cook i knew, i cook now for a big hospital in my area
🫡
I Server 15 years as supply officer on board cruise ships with a worldwide shedule. Provisioning was always a challenge, as some orders had to be placed up to 6 month in advanve in order to get the items on time. The biggest challenge is always the supply of fresh fruits and vegetables, because you need suppliers who are able to provide the amount and quality needed on board and this could become quite difficult in some parts of the world
Im a Retired US Marine and I floated to Norway on the USS Whidbey Island and did a Med Float on the USS Wasp as well as a few other ships. Always looked forward to chow
I did two west pack cruses and I wonder why it’s a float you do ? We the enlisted E5 and below was the last galley to get supplies as all above of us got to pick the good stuff first! And test I worked in the galley as supporting the air wing !
Except those lines waiting for chow! 3000 Sailors and Marines is A LOT of people to feed!
My daughter is a Petty officer on the Bataan and has been for a couple of years. She loves the Navy.
Go navy
Awesome video brother
I was an MS now it CS on the USS SPEAR mostly in the bake shop. Also shore duty over sea Sicily worked in the flight Galley. I enjoyed my time in the Navy as a cook.
I was on the LY Spear 92 to 94 as an Sk
We had a CS on the USS Momsen DDG-92 that was a professional baker OH MY GOD was the food coming from the bakery on board incredible! (not a seperate bakery on small boys but you know what I meant)
I served aboard the USS Wasp an aircraft carrier from 1966-1968 and the food was good.
My Dad served on the USS Tripoli in the 1960/1970s ...he is supposed to have designed the Ships Insignia, I remember seeing his drawings. Support those who serve 💯
I served aboard the USS Barney 82-86 I was an ICMEN 1st class. The MS and their crew served outstanding chow!!!!!
🙏🇺🇸God Bless these Men and Women in our United States Military 🇺🇸with everything they need and please Lord feed them with all the food their bodies need 🙏🇺🇸
Yes your god needs to help them to kill people??
Getting and putting the food into the ships.
Take all you want but eat all you take. Old school Navy.
On a missle sub in 76 out of Scotland. Started as a non rate E-3 mess cook. Crew of 116 we had to load 19 pallets for 100 days. Had a new head cook who did the ordering for my second run. He screwed up bigtime. We ran out of eggs after 3 weeks, butter after 5 weeks and even salt. We pulled in after patrol with 1 can of ham and a couple cases pancake mix and powdered eggs and powder milk. At least the coffee was well stocked. I learned we could get salt from the discharge of the evaporator. Sea salt isn't half bad. Margerine can be made with Cisco, salt and a tad of yellow food coloring.
i was a navy cook from 1999 to 2005 and based on my experience this video looks so animated. Working in the galley is so much stress!!!!
Challenges concerning logistics at sea? Distance from support bases, sea conditions, operational area/conditions [hostile/peaceful].
Hardly a Naval Carrier Fleet is not within spitting distance of land once it leaves the coast.. As they are a 4 layer Warfare Doctrine design.. Why any hostile Country avoids conflict with the United States. They can hit you 10 ways from Sunday and the Chinese Communist know it.. Ans why the United States has 90% of their factories in Communist China is beyond me. All their doing to Supporting the very Country that is Hostile Towards you. Go figure..
Look up USNS Supply, USNS Lewis and Clark etc.. they provision in port and sail out and meet US Navy warships and provide food, fuel and supplies so they can continue to engage the enemy.
@@dundonrl while under fire?
I'm fascinated with amphi assault ships. They're like aircraft carrier, troop/supply carrier, and battle ship all in one package!
I was in a US Navy amphibious ship. We carried 300 navy personnel and 350 marines. We were part of a 3 ship group carrying about 2,000 marines. Between the 3 ships we had everything they needed for combat. When they were doing a training exercise with other countries it was just us navy guys. Nice and quite, but when they came back that 1st day they smelled bad and could eat the paint off the bulkheads. It was a great time, my last deployment before i retired way back in 99
Definitely NOT a battleship, those have heavy armor (up to 26 inches/660 mm) thick and big guns (18.1 inches/460 mm) in diameter firing shells that weighed up to 3200 lbs/1451 kg)!
I imagine 3 major challenges are refrigeration, ventilation of the cooking areas, and fire hazard mitigation
I have to say, I served just over 10 years active Army incl. combat then a few decades doing work for agencies overseas.... Air Force food looked good but sucked, Army.... yeah, and Navy was AMAZING (when on the water, not shore) and yeah, always looked forward to eating better than in my fancy hotel stays when catching a ride on a Navy vessel of any size... In the Army I learned food/class 1 as a key morale factor... the Navy DEMONSTRATED it every day.When I think about it, its crazy.... When eating in 1-3 star restaurants with clients I would always think to the Navy ships and the crews' ability to make amazing food at sea. Now, if i could just somehow get over that CRAZY drive out to supper....
Those meals and the food looked absolutely delicious and amazing
join the Navy for real and you'll definitely change your mind. This video is very animated believe me I was a Navy cook.
The most significant logistical challenge to at sea replenishment 15:39 is the navigation of tthe two ships traveling at speed, same direction and near enough to each other to actually transport pallets between ships. There’s a physical low pressure zone between the hulls that want to draw each ship towards the other. A mistake by either ship’s helm personnel or deck officers could result in a serious hull to hull causality.
Agree.
I served on the USS Ingersoll DD 990 I was a ships serviceman who qualified as a ESWS the food was delicious
THANKS FOR THE RIDE!!! OOOHHHRAAA!!!! SEMPER FI!!!!
I was an Rm2 in the Navy between 72-80 and I think the cooks did a great job wherever I was assigned.
I served onboard the U.S.S. Monticello (LSD-35) from 77-82 as Boatswain Mate. I hated kitchen duties back then, but became a chef professionally!!! Who knew? I remember refueling and restocking while at sea. Pain in the ass!!!
I served on the USS JOUETT from 71 to 75 and we ate better than most people on the streets. Our Chief Petty Officer was in my opinion was one of the best in the Navy at that time. Our Captain pretty much gave him what ever he needed to buy food and supplies for us. Can’t say I ever walked away hungry or wanting for more. All the respect to our brave sailors and cooks and the best fighting force in the world!
Food service and quality has come a long way since I was in. The quality of the raw materials was okay, but the way it was handled and prepared bordered on the criminal...
As a Marine I had the privilege of eating in the galleys of the USS Frederick, USS Guam, USS Trenton, USS Denver, and USS New Orleans during my years on active duty. I never had a bad meal. The chow was always good and plenty if it. I salute the guys who made that possible. Semper Fi.
I served on a ddg out of Pearl harbor for 5 years and love the food
I've done my galley duty days with the USS Essex and Pelelui during OIF, and it's one of my best Navy days.
2 carrier enlistment I loved the food on board, but the best part was when 1 of my crew worked in food prep. Best time was when 1 of my guys worked the bakery. We had fresh bread every night with a ton of butter. All of the food prep personnel were fantastic and are the best in the world and that includes top chefs.
I served on three ships from 1979 to 1992 all forward deployed. The food was not very good then. Looks a lot better now.
I service on DDG11, USS Sellers. I was a boiler technician back in 1985. We always love and took care of the cooks and doc
Definitely A WORLD CLASS NAVAL FORCE With Best Equipments and Foods .
my Marine Corps unit was on the USS Durham 114 and posted in the Persian Gulf for Desert Storm and Desert shield for the Gulf War. We stayed out so long in the Gulf that we got a beer party...only done if you been out for over 90 days. Food was terrific and the those Sailors worked their asses off when we floated. 13th MEU is how I floated. Much respect to the those Sailors.
Why are Army food service workers always included in Navy ships kitchens 😂
They were Marines. The US Navy and Marines work closely together . This goes back to the founding of both branches of service.
One of my good friends was on the USS Kearsarge.
I sure do! On a field trip to May Port we got to go aboard the USS Saratoga which I believe was an aircraft carrier. We where given a tour of the ship and we ate lunch in the galley with some of the service men and women aboard the ship. The food was really good and it was cool getting to ask them questions like what it is like to live for months aboard the ship and at sea. It was a really fun experience.
Hi everybody, I am an old woman and a soldiers kid, My Dad has always been a sodier and my heart has ever been there were these guys are and do their job. It is out of the world, what modern technik did achiefe and still developes further in Military equipment. Although I am a old lady, I always had a great affection in mashinery as on dolls and girl stuff. Fantastik and I enjoy seeing video about armees. Good luck and God' s protection to all soldiers around the world. Sorry for my bad english.
I served aboard the USS Vulcan (AR-5) homeported in Norfolk, VA from 1977-1980. The food was outstanding.
Looks so well fed, I'm jealous
Wow so much choice and excellent quality. My mouth is watering US navy.
Pinatubo evacuee..rode midway from subic down to cebu..navy worked miracles to keep us fed on hanger deck..they rocked it! Impressive.
People might be surprised at how much the people love old favorites- burger and fries. Pizza night is looked forward to. They often can get the captain to make a couple with his preferred ingredients.
Retired ARMY. Never screw with the people who feed you. They bust they're ass to feed you. MRE's and water for months straight....
i take my hat off to all of them
The food looks awesome!
In the RAN we called it “SCRAN”… Shit Cooked in the Royal Australian Navy. Having said that, in those days over 30 years ago the smaller the ship’s company, the better the food. The cooks did the best with what they had available!
Scran is a very old term, possibly older than the RAN even
@@BashingBambi it is indeed older than the RAN. We just worked out a meaning for it! 🤣🇦🇺
My dad is 85. He served as an engineer in the Greek navy. He said he was given 2 bowls of soup with potatoes in it per day and 1 orange. They would get bread twice a week. He was 18 at the time. He became a successful American businessman and he toured a submarine years ago and he can’t believe the great food they serve the people who work on the vessels now. And the living conditions have greatly improved. Back in his day young men slept on the floor because it was so crowded and small he said. He was always freezing he said as well.
Midrats always got the bum end of the deal. Hotdogs and left over salad were what we got for weeks until the MEU and Wing CO and SgtMaj came and saw what midrats got to choose from and had to get the Ships Captain involved. Just because flight ops stops, maintenance goes all night.
on either ship on we were lucky to get stale bread and peanut butter left out once in a while for midrats.
In the comments, share your experience with onboard dining on a Navy Ship. Let us know what you think. If you've never been on board, would you prefer dining at a Michelin-star restaurant or on a Navy ship? 😆👇💙
Based on my experiences, a Michelin-starred restaurant, seven days a week, and twice on Sundays.
Do you think we are stupid? An amphibious warship does not cost $13 billion. Crap site!
Navy ship no doubt about it that ship food looked great 👍
Anyone who has ever served knows that a ready supply of hearty meals keeps morale high in most circumstances. A good kitchen is worth its weight in unobtainium.
The most important element in warfare... FOOD! An excellent video!
The only time we had bad meals in what we then called the CHOW HALL is when they farmed it out to CIVILIANS. Fortunately for us the base commander fired them, and it became an all military operation.
From 1975 to 1987 I served in the Marines and spent a lot of time onboard various Amphibious Ships from Landing Ship Tank (LST) to Landing Platform Helicopter (LPH) for training.
So happy to subscribe❤😊
My ex was on the USS Reclaimer in 86-90. I used to go out on some duty days. Tuesday was pot roast and Thursday was roast beef. Both were delicious and was one of my favorite meals from childhood and I still love them. The mess cooks knew I loved both and would have my ex call down when I was departing and they would send me home with enough for a few days. I would freeze it into individual servings for me as my child didn’t like them. Easy dinners and tasty. My daughter always had something made for her. Really nice when the ship was at sea.
Ya I was on one the weekend it was docked in cork lovely 3 course meal brillant video though
Excellent
Served on the uss tripoli 1967 lph 10 I think I heard they got a new tripoli now. I was with fco 2nd btn 3rd mar😊
I was in the Air Force in the 1980s, and even then and there, the food was very tasty most of the time. Even the MREs and boxed lunches (for aircraft flights) weren't that bad. I always looked forward to what the next meal would be.
Thank u.
The Nimitz galley was great !
Top class video fair play to u
Awesome
The Navy has changed big time in the 33 years
God Bless America , They are serving The World by defending Freedom on the 7 Seas.... Thank You USA
You've got to love the we're getting extended on your deployment meal..steak and lobster..breakfast was probably the best meal on board.. served USS WASP (LHD-1) 93-96 CTR1 retired..
Truly amazing! My mouth is watering! 😂
it's a very animated video. This is what they put out to recruit people
I would thank my food staff daily!
You learn real fast when you are on a ship weather it’s military or civilian, NEVER complain about the food. It can always get worse.
I was a Preventive Medicine Technician onboard the USS Long Beach CGN-9 from 82-85. We had a Wardroom, CPO mess and enlisted galley all of which I inspected. They were little holes in the wall compared to those galleys.
This is how to win a war. War won because soldiers have very good foods.
I saw the USS Bataan LSD-5... I was on the USS Peleliu LHA-5, now decommissioned. They look identical
I was deployed onboard the USS WHIDBEY ISLAND {LSD-41} while being on LCACs and then the USS O'BANNON {DD-987} and I have to say that the food was pretty good. Midrats was definitely the best. I sure do miss those days. I also lied living onboard the O'BANNON during the last few months of my enlistment. I never missed a meal that way.
I'm very happy our men are well taken care of ❤
How many meals in a day? How about tea break, snacks & supper?
The challenge is to combine inventory with menus planning considering expiration dates. For sure the menus are planned day by day before sailing. 3600 meals a day
Saw a quick glimpse of a yummy I have never seen at any food place ever other than the military and I have ate many of them. The egg burger flat out love them. The galley folks had my up most appreciation for the food any time.
very good
I would imagine keeping up on fresh produce being delivered, stored and used within optimum time limits keeps everyone on their toes. I can't imagine trying to rotate foods like mushrooms, bananas, avocados and other foods with very short shelf lives in a timely manner. I'm impressed with how much organization has to go into the care and feeding of crew. While I understand trying to feed hundreds three plus times a day is challenging, it's unfortunate that so much styrofoam and plastic is used to serve the crew.
Logistics and menu planning would be my dream job.
Our Marines are eating pretty well😁
That's amazing God bless America
That's what underway replenishment ships are for.
As an OS1 aboard the USS Saginaw LST 1188. I was also "The Mess Deck Master-at-Arms for over a year before being reassigned to Shore Duty. So I saw how the Mess-decks Personal worked to provide 4 meals a day to the ships crew and the Marines on board. Mid-Rats to those that had Duty after Mid-Night. Now that I Retired after spending 24 years in the Military and 17 of those years in the US NAVY.
Im retired Airforce and yes we are taken well care of downrange. However the Navy food is a thing of legend in the military. They have the best cooks of all the branches, but i was only lucky enough to eat it once.