Inside US $13 Billion Nuclear Aircraft Carrier Kitchen 

I was a Mess (later named Culinary in the early 90’s) Specialist for a little over 16 years. I served at a large recruit command and some years later on supply ships, carriers and other ships/commands, during my time in. The one very important thing I learned at culinary school (out of San Diego, CA., in 1987) from my instructors was this: “Would you eat the same food, that you are making for the crew? Because if your answer is ‘No’, the you don’t deserve to become a cook or baker for your shipmates!” Back then, we still made everything by scratch; not many pre-packaged or processed food, especially when you are out at sea for long durations. We had to get creative but in the end it was all worth it. So, when I cooked (and later became head baker, then a teacher at different times in) I made sure that we had the best food available for the crew to eat. God knows that sometimes you can have a real crappy day out at sea but having one (or many) good meals, a sandwich, mid-rat, a nice slice of cake or a warm chocolate chip cookie to bite into, just made working a 12 to 14 shift, all the bit better, when working with 3,000 to (close to) 6,000 people who become closer than family to you. As a Navy veteran, I will honestly say, I was very proud of my MOS/profession and still am.

Cooks are God's gift to mankind.

These cooks deserve respect. In addition the crew should eat like kings. They deserve it.

Without these cooks there is no crew! Respect to them all 👊

Wasn't in the Navy, in the Army. We had pretty good chow when we weren't out in the field. Those soldiers did a job providing us with a great meal.

I served in the Air Force SAC at Malmstrom. EVERYTHING was top-notch. I was law enforcement but recalled some very awesome meals. The chefs back then were Air Force chefs who had a lot of pride. It wasn't too long after that the USAF contracted its food services to the highest bidder....then everything became bland. The USAF chef's back in the day fueled the morale and the stomachs of SAC warriors. We may not have said it, but we always appreciated you guys! Thank you!

I didn't care if it was mess hall, a galley or an enlisted club the folks in the kitchens had my fullest respect.

Former Navy veteran 92-98 on two Destroyers. I took all the Mess Specialist for granted. Here’s my thank you now. Helped the crew get through 6 month deployments.

Whether at war or not, those kitchen folks are actively contributing. Real unsung heroes

I was a Navy cook (then called Mess Management Specialist) for 13 years. First, the kitchen on any ship is called a galley. Second, I enjoy it the whole time. Two aircraft carriers, one replenishment oiler, and on amphibious assault ship with Marines.

Thank you everyone for your service to keep our country safe. It does not matter if you are a cook or a fighter pilot. Everyone is helping our country. Thank you again Enlisted and Officers.

I was in the Navy from '71 to '75 as a cook. We were called Commissaryman then which got changed to Mess Management Specialist. I remember the Chief telling us that guys were going to complain about the chow, but don't take it too seriously, maybe they wanted to punch out their Chief or First class and couldn't so they will take out their frustration on us. He also reminded us that when it comes to food and cooking, it's just like politics, religion, and sex. Everybody's an expert!

Our military & veterans deserve the best of everything. 🇺🇸❤️

My dad was hungry all his life until he joined the US Navy in 1948. He came from a family of 11, (7 older brothers and 3 sisters), and as one of the youngest, he couldn’t move fast enough to get his share of the food. Largely absent parents and the Great Depression didn’t help either. When he saw all that food on board the USS Midway CV-41, he thought he’d died and gone to heaven. He said they let you return to the chow line until you were full! I wonder how many other poor American kids got their first square meal from the Armed Services?

Thanks to all for your service keeping us all safe

i am a former Afghan pilot and i can't imagine how hard could be the way you doing but I want to say to those who work and serve in the kitchen that you are a hero and thank you for your service.

I was on board USS Enterprise (CVN-65) from 1986-1989 as LCPO of S-2 Division which is responsible of feeding 6200 men 24/7. No regrets whatsoever. I enjoyed my whole tour.

The logistics of this operation are incredible. They are feeding 5000 soldiers 3x daily whole engaging in combat, and living on a city at sea

I served on an ISC Unit in the USCG. The Galley was always on point with their food prep and presentation. The variety was never an issue either. I really do miss those Omelets!!!!

you can't fight with an empty stomach...great job to the cook and its crew inside the US AIRCRAFT CARRIER

Sleeping on a carrier or sub is like sleeping in a coffin. You also worked long hours in an absolute maze. I'm just glad that the US Government at least understood the importance of a quality mess hall. It makes a world of difference. Our military members eat probably better than most civilians. As they should. 👍👍 ---Ex-Marine

Keeping up the soldiers moral is a very important part of things.

Thank you to all who serve to defend the freedoms we enjoy

Thank you to all who serve!!! Praying for you always!!!

Serving on a submarine is one of the toughest jobs in the military. And being a cook there has to be damn challenging, when the galley looks like it is no bigger than that on a commercial plane.

I loved reading Patrick O'Brian's novels. He described the food cooked for the crew of the tiny Sloop and the Captains table in great detail. Perserved Killick would have been truly in heaven with all the equipment the modern Navy has.

Excellent video. You see many describing the war capabilities of such craft, but the idea that the crew has to be fed never gets talked about. The sub and the aircraft carrier are far more than their weapons. They are the small floating and undersea cities that protect us. And without the people making the meals, the whole thing would fail. My hat's off to those in the kitchen.

My Navy career started as an undesignated deck seaman then struck Signalman. Got out after my first hitch then came back in less than a year later, signed up to be a MS (Mess Specialist) best decision had ever made, stayed in for 21 years, yeah there were times we were treated not so well but it's a thankless job. Again, no regrets, was happy to see that young fireman coming off a long watch in Engineering to get a good hot meal which was the lifeblood for the morale and camaraderie. Salute to the hard-charging CS's!! USN (Ret) 1988-2009

I was stationed onboard a smaller ship, a frigate. I always liked the chow. In fact, they made some of the best soups, chili and stew I’ve ever had. I use to like midnight watch because you could eat “midrats” which stands for midnight rations. They were the leftovers from lunch and dinner.

This is what I LOVE about being an American,..all those different faces with different ethnicities,..some negative people think that this is a weakness, but when you think about the history of our great country,..all these people from all over the planet bring something different to the equation and in my mind is what makes this a great country

Amazing those who prepared the food fo 5 thousand sailor shout out to them

I was on the Truman in 2007 to 2008 cruise, I was a jet engine mechanic on one of the squadrons, it was rough on the flight deck and exhausting, but coming down to the mess deck was nice, they always talked to us and joked and ours actually made good food for real. Thanks CS’s mean it!

BRAVO to all the men and women who, quite literally serve.

I was in the Navy from '82 through '88. We had some memorable chow! We didn't have anyone in chef hats or jackets, in fact on many of my assignments and deployments, most of our Mess Specialists were Phillipino. Not that that is a bad thing, just different views on cuisine. I would love to try some of what our teams make now...what this video shows looks truly delicious!

Cooks are God's gift to mankind.. Thank you to all who serve!!! Praying for you always!!!.

From what ive heard, cooks generally have the best time in the army and most of them adjust very well back into civillian life and just go through a lot less bs in the service compared to other roles.

Well done to the kitchen crew, they keep the other crews healthy n active.

Chefs course is the hardest in the military, because nobody has passed it!!! 🤣 During my time in the British Army I always liked to have good banter with the chefs and by keeping them on side they would always square you away with a little extra here and there 👌

The guys and girls behind the scenes are always the most critical

Amazing video; our Commissary people were absolutely outstanding on board U.S.S. Observation Island AG-154 (69-71) - they never served a meal that didn’t satisfy me and sometimes - I was amazed by their culinary skill and presentation.

I served on the Forrestal in 71. Never washed so many dish as I did on that ship. Glad I transferred to the SeaBees, where we only had to work 12 hr days.

I remember that I was an MS onboard the USS Carl Vinson CVN 70 1981-1984 I was part of the homeport change from Norfolk Va to Alameda California the long way around. I worked in the enlisted mess and also worked in Flag Mess in the enlisted mess we feed over 5000 meals three times a day. I am 61 now and I still remember those days of the holiday turkey steamship rounds and every Friday lobster tails and New York strips steak to order I watched hells kitchen which is nothing compared to the Carrer enlisted Mess

Thank you very much maam sir.. for up loafing this video... . from cebu philippines with love... daghang salamat... muchos grasyas adios....

This scenario reminds me of an American mess hall in Cam Ranh Bay, Vietnam in 1966 where I worked for RMK company. I learned by heart for good the notice at the mess hall entrance: " Take all the food you like. Eat all the food you take."

Absolutely Amazing video with how well run this operation takes and how efficient this crew handles such a large quantity of food!!! Kudos :)-

I served on four carriers attached with HS-5 Nightdippers. I miss those days!!

De verdad que es toda una experiencia estar en un increible lugar como ese

Working in a kitchen on a nuke carrier,the LAST thing you want to hear is...."Hey Mack,why is that chicken glowing"??😂😂🐔🍗

Cooking on a submarine is no different... except it's much more difficult and completely different 😂

glad to see our sailors treated well.

I served on the destroyer class ship during the battle of yavin as a pilot, really tough work, respect to those guys 👍🏻

The first time I had seen carrier and naval ships, boats, and jets in one place, in my entire life was in San Deigo, CA years back when I was working the crusie line and it was mesmerizing and exciting.

Absolut respect to the kitchen crew...... They are the heart of everything

I appreciated every hot meal I got in the Corps. I had chow onboard ship, in the field, on forward bases and of course garrison. Went to chowhalls from the states all the way to the middle east, SE Asia and the Indian Ocean at Diego Garcia. No complaints.

Best food I had during my long career was on a Navy base, steak two or three times a week, plus lobster one meal. Beats Army chow any day of the week!

Best food I ever had in the army was in Iraq. The military does actually try to feed you well when you're deployed, if they can. That stir fry station at the dfac on camp victory in Baghdad was Michelin star stuff!!!

I went into the air force in 73 and I never had a bad meal from the Chow hall. Nothing but respect for them no matter what branch

a good, tasty meal is medicine, no matter where you eat it...home, school, work, hospital. God bless the cooks!

Beautiful video! The navy makes a great job! Thanks for posting.

At least half the video was about food. Better than the last cooking video I watched on a submarine. I'm sure the mess staff work very hard. I trained in Culinary Arts 20 yrs ago.. I use to work 12 plus hours day.

You can't do enough for these young people! Wish it was more.

Beautiful ships food looks Amazing!\Thanks to all!

This is a great, documentary, well done Stay safe fellas, and God bless you all.🙏.

Serving in the Marines, I always thought being a cook would be the worst MOS to have. But looking back they always seemed pretty happy upbeat even in field.

These guys do great work, always underappreciated

USS Kalamazoo AOR6 the best supply ship in the Navy 1980 to 1983 you didn't mention the 11 million gallons of Jet Fiel.l GO NAVY sea the world its a blast and lots of hard work... God Bless America WWG1WGA

A belly fed with good wholesome food. Prepares the heart and mind.. ready to take on anything ❤

I've been at shore duty stations that don't have mess facilities that well equipped.

Looks great! But my claustrophobia is (has gotten!) so bad, I can't even remember to breathe to watch to the end! But thank you all for your service!!

Navy has the reputation of having the best cooking.

What a great video. Thank you so much for all those who serve and give up so much for others.

Technology wow just in 100 years how far we’ve come, it’s unbelievable 👍

No war right now. Chefs are most important in the carrier than any other. Damn nice food!!!

Looks pretty good food 😋. Looking in from Ireland 🇮🇪

Amazing to see this! Thank you and deep respect to the mess crews everywhere.

No doubt US sailors are very well fed, surely those food look delicious and enticing. Its Mess Hall is definitely a favorite place for many. 👨‍🍳🧑‍🍳

Wow that's really awesome amount of food needed to be served 😮

I can't effectively coordinate a meal with 5 items for two. I am in awe over the execution of the meals.

Brings ….back memories, indeed. ❤😢

FWIW, there are culinary specialists in all the services who rival restaurant-quality chefs--without the theatrics one sees on the Food Nwtwork. IIRC, the Army's Quartermaster School at Fort Lee, VA holds a competition (last one I saw was for pastry chefs), with some eye-popping creations.

Ahoy shipmate, I too was m.o.s. MS. When I went through basic at NTC Dego/camp Nimitz I had a rating of MM but as somewhat common in 1980 recruits were offered cash bonus's to change your A school for rating shortages. I recieced $1200 to become MS, enough to buy a new motorcycle in 1980🤭. For me my A school after 2 weeks at recruit mess was underway training abòard CVE-63 The Battle Cat Kittyhawk. Ended up doing 2 westpac patrols aboard the Cat. Its funny how back then I worked so hard to be a appreciated sailor but only the Officers and Chiefs seemed to be appreciative of our around the clock duties. Fair winds Stien⚓️

Two people you don't mess with in the Navy, Cooks and Corpsman.

When on my carrier, USS JFK all had to do a certain amount of time as a "mess crank". The entire division that handles feeding a crew of 5500 was a duty I hated, but I'll say this much... We ate so much and for the most part, it was good. After returning to my flight deck duty when I heard guys complaining in the chow line hearing how bad it is I politely asked them do you think if you're in a foxhole eating canned food or God knows what else if they would think what they're complaining about on our chow line would be bad in their eyes. Shuts them down on the spot, a few will still bitch and moan but there's nothing you can do about ignorance. One dinner I looked forward to was beef stew, noodles, corn FRESHLY baked bread, still warm in many circumstances with fresh fruit. It was good enough that you'd go back for more. Returning to my job as a flight deck director with a full belly did wonders for my morale and made doing a very dangerous job easier. If my words can't make you understand where I'm coming from I'm sorry, only being up there can you know what I mean.

Submarine cooks are the best in the Navy. Hands down. They know how to keep a boat happy. Pizza night was always great.

The term “slush fund” came from the British Navy back in the 1800’s. The cooks would collect the grease and fat then sell it to merchants when they made port.

45k to 65k daily to feed a crew of 4,500+ only comes out to a few dollars per meal. You would not get that amount of food at that price anywhere off base. When you prep food in bulk, the savings add up. Chit, now I'm hungry!! GO NAVY my friends!!

My tax dollars at work

The food looks scrumptious amazing story to hear about in this world

Being trapped on that thing for months at a time is terrible. I almost joined the navy,these videos saved me from a horrible mistake.

I can barely watch thos video. How can something so big be so claustrophobic? I could not get on that ship. Let alone be inside it. Thank you, to all you brave heroes.

I never knew that submarines can go underground.

These things are massive, I've heard stories they even have gangs on board and that there are parts of the ship where certain people can't go but clearly a ship or mini city travels on itts stomach, that food looks really good. I once had a beer with a guy in a pub and he told me his job on an aircraft carrier was an icecream maker and that he had been all around the world?

Dayum!!! I was in the Marines in the mid 80's and NEVER saw any chow hall food that looked THAT good! Carving stations??? Are you shitting me?😛

NO,,, NO. NO way could I deal with being a part of this... Hats off to people that can.

I'm not sure if I could stay down there, underwater in that tube. I'm near panic attack just watching

原子力は非常にリスキーな機関だけど、長期間燃料を気にしなくてもいいし電気も気にしなくてもいいというのはやはり強い。

Carriers are floating miracles.

"Hey, you wanna see a video about the galley on an aircraft carrier??? Great! Here's the air force driving a Humvee up a loading ramp."

$13 Billion Nuclear powered Kitchen? What a sensation!

Never left the mess hall feeling hungry, great respect for Navy Mess staff.