Is the Food Service on a Submarine Really the Best in the Navy?

The food service on submarines is often regarded as some of the best in the Navy, primarily due to the unique challenges and close quarters of submarine life. Here are a few reasons why submarine crews might find their dining experience to be superior to that on other naval vessels.

Crew Morale

Submarine crews can spend extended periods underwater, sometimes for months at a time. Good food can significantly boost morale. Therefore, chefs often go the extra mile to prepare appealing and appetizing meals. Maintaining high morale is crucial for the success of long missions, where the cramped and potentially stressful environment requires a supportive and positive atmosphere.

Menu Variety

Compared to surface ships, which may have to deal with more logistical constraints, submarine cooks typically have more time and resources to plan and prepare a diverse and rotating menu. This variety ensures that sailors do not get bored with their daily meals, creating a more enjoyable and satisfying dining experience.

Cooking Training

Submarine cooks undergo extensive culinary training, equipping them with a wide range of skills necessary to produce high-quality meals under challenging conditions. This rigorous training leads to innovative and tasty dishes, even with limited resources.

Fresh Ingredients

Submarines have advanced food storage capabilities, allowing them to stock a wider variety of fresh ingredients compared to other vessels. This ensures that the food served on submarines is fresh, nutritious, and closest to the dining experience available on land.

Creativity with Limited Resources

Cooks on submarines often have to be highly creative with limited resources. This creativity can lead to innovative and tasty dishes that might not be possible under more favorable conditions. As a result, many sailors report that the food on submarines is among the best in the Navy.

For instance, the USS Ethan Allen SSBN-608 Blue won the Navy's “Sney Award” for the Pacific fleet small afloat messing facility two years in a row and was a runner-up the third year. The experience was so exceptional that one sailor even remarked, 'I wish I could remember the chief cooks name in his element he would make Gordon Ramsay blush with envy.'

International Comparisons

It is important to note that while the U.S. Navy's food service is highly regarded, other navies also excel in their culinary offerings. For example, the French Navy's nuclear submarines have special SILENT kneading machines designed for the pain ordinaire (daily bread). Similarly, the Royal Navy's long-cruise nuclear submarines have excellent food quality, as they must maintain high standards to ensure crew well-being during prolonged missions.

While the U.S. Navy’s food service is generally excellent, it does have one major drawback: it is “dry.” This highlights the importance of diverse food service experiences across different navies and the ongoing efforts to improve the quality and variety of meals served to submariners worldwide.