Been out of The Navy for over 40 years and my memory is sometimes shaky, but this story puzzles me some.
As executive chef for Vice President Joe Biden, Chief Culinary Specialist (SW) Thomas McNulty cooks for some of the world’s most powerful people using some of the same skills the Navy hopes will make the food sailors eat tastier and healthier.
“The culinary world has blown up, and I think it’s a natural progression that the military and the Navy have seen that we just can’t sit in an archaic era,” McNulty, a 14-year veteran, told Navy Times.
Somehow I always knew that officers country was a “special” place, and that airdales were weird, but this is something well the other side of odd:
CSSN Quindell Jenkins paid close attention to the pep talk his watch captain gave the day before the meal.
“He spoke to all of us before the Asian-Pacific meal where we have to carve baby pigs on the carving station,” Jenkins said.
Yes, that’s suckling pig served on an aircraft carrier in the middle of a combat mission in the Persian Gulf.
I remember powdered eggs, reconstituted milk, and bug juice among other culinary treats. If we were on the gun line we’d maybe even get baloney sandwiches for three meals. We even got to relish C-Rats during extended GQ sessions.
Lookit I’m all for anything that improves the life of a sailor at sea, but is this emphasis on epicurean delights REALLY important? Does your average sailor rush ashore looking for the local gourmet eatery in each port?
I just don’t remember it that way?
Added via the comments, thanks: