I can't say that, but I can quote it.
Thank you. They don't need top chefs. They need chefs and food techs that understand the process. An MRE is a darn fine piece of equipment. The process can destroy flavors and textures. A smart kitchen manager or chef can work around those issues. Top chefs don't always understand the process. Some of the cooks and chefs in the military kitchens do.
/johnny
Thank you. Exactly right! It's the same old military it was when I was in it; decisions that should be in the hands of one competent individual are instead in the hands of large committees whose members have way too many stars on their lapels. When I was in we had C-rations (or K-rations, I can't remember which...it was the late 60s). Awful stuff.