- Joined Aug 23, 2008
He's right @foodpump ... yes, armies are mobile, and as such, the logistics aspect of the job is multiplied. But the services have that all figured out. The cook doesn't have to re-invent Class I resupply in the field. All he has to do is to learn the logistics system, the field kitchen equipment and the different field rations (A rats, B rats, MREs, UGRs, T rats, etc. (I'm dating myself now!)). I think what he's saying is army cooking best compares to institutional cooking (prisons, hospitals, schools, etc.) rather than restaurant cooking. When I worked for the California prison system, we had a high percentage of retired US military cooks, including myself.P
Armies are mobile. Prisons and old folks homes are not.
Army cooking presents a ton of logistical problems that no prison or institution will ever have. Its the Chefs job to deal with it.
I suggest putting on a uniform and experiencing it for yourself.