Inside the $13 BILLION US Navy Amphibious Assault Ship KITCHEN
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Publicado 2024-01-17
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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Todos los comentarios (21)
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Become a member and proudly bear the title of 'Navy Life Supporter'! youtube.com/channel/UC8Kz9iel6zpNoJ8oHMLiRnQ/join 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'! youtube.com/channel/UC8Kz9iel6zpNoJ8oHMLiRnQ/join 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. ⬇💙
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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.
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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.
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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 💯
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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.
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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 😊
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My daughter is a Petty officer on the Bataan and has been for a couple of years. She loves the Navy.
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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
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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? 😆👇💙
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I'm glad our military men & women have good food to eat while protecting our nation.
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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.
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They are expensive and are worth every penny Thank you for your service to keep us safe and secure
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I NEVER should of gotten out !!! If you're in, stay in... you don't know how good ya got it !!!
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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.
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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.
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Armies march on their stomachs. Logistics wins wars.
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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
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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
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I ship off for navy Bootcamp in august, I already feel so much appreciation for the CS on board. Go navy 🇺🇸
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Take all you want but eat all you take. Old school Navy.
