How Does the Crew of a Submarine Get and Prepare Food During Deployment?
When submarines embark on missions, the crew relies on meticulously planned food supplies to maintain peak performance and morale. The U.S. Navy prides itself on its culinary experts, or Culinary Specialists (CS), who ensure a above-board dining experience even in the most challenging underwater environments.
The Role of the Ship’s Supply Officer and Cook
The voyage begins with an order from the ship’s supply officer, who requests the necessary provisions from the Navy’s logistics systems. The ship’s cook, often under the guidance of a Culinary Specialist, then prepares the meals in the galley or mess deck.
Shipboard Supplies and Food Storage
A submarine is meticulously planned to accommodate its crew’s food needs. The ship stores a substantial amount of food when it leaves port, and the cargo holds are filled with various canned and prepared meals to supplement kitchen storage. So imagine, cans and supplies walking around on deck, creating a unique challenge for the crew!
Given the limited space, it’s common to see cans and supplies left on decks, berthing, and passageways when the storage rooms are full. This might seem a bit uncomfortable, but the crew gets accustomed to it during long deployments. The duration can be quite variable; while most missions are planned for 90 days, some could last much longer, depending on the mission’s requirements.
The Culinary Specialist (CS) and Efficient Food Management
Every Navy vessel has a Culinary Specialist who oversees the galley and ensures that all food is prepared and served to the highest standards. Submarines, being particularly arduous environments, often get the best Culinary Specialists. However, even a sub’s best cook can be quickly replaced if they cannot maintain the high standards required. Efficiency and quality in food preparation are paramount, given the crew’s reliance on delicious meals.
Preparation and Serving Mealtimes
The meals are served in the mess deck for enlisted personnel and in the wardroom for the officers. These areas are designed to maintain a sense of routine and community despite the isolation and extreme conditions.
The Submarine’s Galley and Storage
During my time on submarines, we had to be creative with our food storage. Water was primarily obtained by distilling seawater, which provided a constant supply of clean drinking water. For food, we relied on a system of transporting supplies from the pier. Frozen and refrigerated items were carefully packed into removable shelving units, which were craned onboard. Dry foods such as flour, pasta, and rice were stored in various unused spaces to ensure there was enough storage capacity for both the food and the crew’s survival.
Modern submarines have even more advanced storage and preparation systems. They can store enough food to last for months, with an unlimited energy supply from nuclear power, allowing for extensive capabilities in food preparation and storage. However, space remains a critical constraint, requiring careful planning and organization to maximize storage efficiency.
Good food is not just about sustenance; it’s about maintaining morale and enhancing the crew’s overall well-being. Good tasting meals are absolutely critical for the crew, especially when they are confined to the underwater environment for extended periods.
These measures ensure that the crew remains well-fed, happy, and ready to carry out their missions effectively, no matter the duration of the deployment or the challenges faced.