Brooklyn1 wrote in rec.food.cooking:
> On Fri, 11 Sep 2015 14:06:10 -0400, Ed Pawlowski > wrote:
>
> > Sheldon talked about feeding a crew of 300 on a ship. This TV show
> > will show you how they feed 3500 on a ship. Like most cable shows,
> > it repeats a few times so here is the schedule
> >
> > http://www.fyi.tv/shows/big-kitchens...on-1/episode-4
> >
> > UPCOMING AIRINGS
> > Sun September 13 - 12:30 PM ET
> > Mon September 14 - 11:01 PM ET
> > Tue September 15 - 3:01 AM ET
> >
> > I also watched the one showing Junior's, the cheesecake place.
>
> There's no way to compare navy chow to luxury liner dining, we didn't
> even have dishes, no presentation, no garnishes no table clothes, no
> flowers... everyone ate from the same ss compartmentized trays and
> lined up to be served, an entire meal start to finish lasted 25
> minutes. It was very easy for one cook at a time in the galley to
> prepare food for 400 when each of the three cooks started the meal for
> the next shift, we worked as team even though only one at a time was
> in the galley... even the baker who worked nights got started on the
> next day's cooking menu, typically started breakfast at the his
> shift's end, cracked eggs fro scrambbled, made pancke batter, started
> oatmeal, prepared Jello for the next day. A destroyer's galley is
> small, not much larger than a typical home kitchen, with all the
> equipment crammed in there wasn't room for more than one cook to work
> at a time. The only other person who worked in the galley was the
> duty deep sink willy, who scrubbed all the roasting pans and bakeware
> way to the rear in a tiny space with just enough room to stand at a
> double deep sink behind the cookware storage rack... typically one
> duty mess cook volunteered to be deep sink willy mainly because there
> were benefits of never being made to paint, scrape paint, swab decks,
> polish brightwork, etc., but most importantly he could eat all he
> wanted of whatever he wanted same as the duty cook. I very rarely ate
> the days menu, after handling all that food I couldn't bear to put it
> in my mouth, same reason why I got to hate bacon... you would too if
> you had to slice and fry over a hundred pounds first thing every
> morning. After prepping over a hundred chickens I didn't want to eat
> poultry either. Mostly I ate steak, roast beef, horsecock (cold cuts,
> were good quality), a lot of fresh fruit and veggies, and I liked ham
> steaks... there was no SPAM aboard but we did have pretty good tinned
> sardines. There was also soup du jour on the menu every day and I
> enjoyed my own soups, and naturally baked goods were the best... the
> duty baker was also responsible for preparing ice cream from scratch,
> we had two large ss dashers in a small compartment between the spud
> locker and the galley... whole cream was in large cans, hermetically
> sealed, didn't need refrigeration. A lot of the food prep used today
> that people think is a new concept was in fact invented by the US Navy
> culinary labs many years ago and kept top secret because without food
> there can be no sustained warfare, if not for all those methods
> there'd probably still be no manned space travel. Again, anyone who
> says there are twenty cooks on a destroyer was never in the navy or
> even aboard a US Navy ship... an aircraft carrier may have twenty
> cooks, but they feed over 5,000. To get some idea of what destroyer
> life was like watch this: https://www.youtube.com/embed/kr4_RC4oZ4s
Oh give over Sheldon.
1) we have dishes. Even back in your days we had them in the CPO mess
and Officers mess.
2) Even a crew of 300 can't get everyone off work to eat within a 25
minute time. Chow is served for a 2 hour timeframe to allow shifts
changeover. The larger the ship, the longer the time. By the time you
hit crews of 1,000, you start to see a kitchen that is 24/7 although
they may shift which is open to allow for a cleaning time.
3) Fresh fruits and veggies last only a portion if time. In your time,
less than in mine. You lacked the level of refridgerated storage of
today.
4) Your numbers are way off on number of cooks. They always have been
more than you list. In your video, you even show 2 chopping and well
away from there the others were cooking. Though granted this video is
an aircraft carrier, here's something more real to today.
https://www.youtube.com/embed/kr4_RC4oZ4s
Another update though big deck to catch you up:
https://www.youtube.com/embed/kr4_RC4oZ4s
5) They had more than 4 cooks even in your day on a crew of that size.
In fact, they had 20.
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