Pacific Ocean. (February 23, 2024): It is said that militaries “travel on their stomachs” and this is especially true for American Sailors at sea. What is also true is the enormous impact chow has on troop morale. In this photo by Petty Officer 2nd Class Evan Diaz, Culinary Specialist 2nd Class Nathan Bradley cuts jalapenos in the galley aboard the San Antonio-class amphibious transport dock ship USS Somerset.

Navy Culinary Specialists are responsible for preparing menus, operating shipboard dining facilities, and ordering supplies. Most importantly, they are the unofficial hosts for Sailors who congregate at dining facility to play games and enjoy social interaction. Exhaustive studies by the armed forces have concluded that the quality of chow is among the most important factors in boosting morale of the crew. That is why the Navy takes extra steps to provide quality and variety for its forces serving aboard warships around the world.

To become a Navy Culinary Specialist, candidates must pass Basic Training and a five-week technical school at Fort Lee, Virginia. Here Sailors learn how to operate a Navy mess afloat, estimate quantities and types of foods needed, and the cooking skills to provide high quality meals on a massive scale.

Upon graduation, these Culinary Specialists are a vital asset to a Navy that “sails on its stomach.”