How People Prepare Meals on Ships and Submarines: A Unique Culinary Adventure

Life on board ships or submarines can be quite different from the activities we engage in on land. One of the unique challenges that crew members face is the preparation of meals in a confined environment with limited resources. This article explores how meals are prepared and served on both ships and submarines, focusing on the unique aspects and methods employed to ensure that the crew remains adequately fed and satisfied.

Meal Preparation on the USS Nautilus (SSN-571)

On the USS Nautilus (SSN-571), known as the primary prototype of the United States Navy’s fleet ballistic missile submarine, the galley played a vital role in maintaining the routine and morale of the crew. Here, a full mess section was set up to provide four meals daily, spaced every six hours. Daily meal schedules followed a strict pattern, catering to the demands of the watch system employed on submarines:

Daily Meal Schedules on the USS Nautilus

6 AM: Offcoming and coming watches 12 PM: Oncoming and offcoming watches 6 PM: Oncoming and oncoming watches MIDMATS (midday): Oncoming and offcoming watches

During the midday session, soups or leftovers from the previous evening meal were typically served, providing a simple yet satisfying option for those on duty. The crew's electrical systems and equipment, managed by the nuclear trained electrician, were meticulously maintained to ensure smooth operations. Such competency often led to special treats like freshly baked bread from the night baker. However, even for this electrician, the task of sneaking bread from the night baker's supplies underscored the strict rules governing meal distribution aboard the submarine.

Meal Preparation on the Submerged NR-1

On the submarine NR-1, the meal preparation and serving regimen was notably different. This vessel operated on a six-hour on/duty and six-hour off/duty schedule, leading to a different pattern of meal provisioning:

Daily Meal Schedules on the NR-1

Duty: During the six-hour on/duty period, frozen TV dinners were the norm.

These prepackaged meals were quickly heated and served to the crew, providing a convenient solution for austere conditions. While Groton commissary provided various options for additional food, the focus on quick, reheatability was paramount to meet the demands of the challenging environment.

The Similarities and Differences in Naval Meals

The approach to meal preparation in ships and submarines shares many similarities but also highlights unique challenges. The core principle in both contexts is to provide nutritious and palatable meals to maintain crew morale and physical condition. Despite the underlying differences in schedules, equipment, and availability of food sources, these meals serve a crucial function in sustaining life at sea.

For example, on both ships and submarines, the role of the cooking staff is pivotal. On larger vessels, there is usually a dedicated section for meal preparation, but even smaller submarines must have methods to ensure fresh and appetizing sustenance. The dining areas are typically configured to maximize space efficiency, and the use of special equipment and techniques, like TV dinners, is common to cater to the multitude of duties and watch schedules.

Methods and Equipment for Meal Preparation

The preparation methods and equipment used on ships and submarines are specifically designed to be compact and efficient, while still providing nutritious meals. For instance, the USS Nautilus had the luxury of a full galley with ovens and cooktops, allowing for various meal preparations. In contrast, the NR-1 relied on pre-prepared meals that could be quickly reheated, adapting to the submarine’s more austere conditions.

Conclusion

The preparation of meals on ships and submarines is a unique and adaptive process that reflects both the unique challenges of life at sea and the fundamental importance of sustenance to the functioning of naval crews. From the precision schedule of the USS Nautilus to the practical solutions employed on the NR-1, these examples illustrate the ingenuity and resourcefulness required to ensure that the crew remains well-fed, satisfied, and ready for their duties.

Keywords: ship meals, submarine cooking, military dining