Becoming a Naval Chef

By: Ryan Kost

General Information

Basic things they do is organize menus for crews aboard navy ships and submarines, preparing dinner for guest of governmental functions, Keeping records and financial budgets for food supplies, and operating kitchen and dining facilities.

The chef works inside, in a kitchen. usually these men and women slaving over the stove cooking everyday for 12 to 14 hours during deployment.

They average out about $47,000 a year, but of course it varies on the company, experience, and ect.

A high school diploma or equivalent is required to become an Enlisted Sailor in the Food, Restaurant and Lodging field in the Navy.

Upon completion of initial 7–9 week Recruit training (known as Boot Camp), those pursuing a Food, Restaurant and Lodging position report to Fort Lee, Va., where they receive formal Navy technical training at “A” School for 9 weeks. Here, they develop an understanding of food preparation, nutrition and dining service in preparation for their first assignment.

Those seeking a Culinary Specialist (CS) position must be U.S. citizens, good team workers and enjoy working with people. Good arithmetic and verbal skills, creative ability and an interest in nutrition and culinary arts are also helpful.

Many chefs go to National Institute of Culinary Arts, 4 year program.

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