Military Chefs
by Timothy L. Hale March 15, 2005 Sgt. Karen Glanzer works with a flaming skillet during the Senior Army Chef of the Year Competition.
Good morning Troops!
FR CANTEEN MISSION STATEMENT
Showing support and boosting the morale of our military and our allies military and the family members of the above. Honoring those who have served before.
The problem of feeding an armed force engaged in combat, whether in alien or in home areas, has occupied the attention of military leaders since the beginning of organized warfare. Leaders learned that the ability of men to fight was related to the way they were fed and that the answer to the feeding problem often determined victory or defeat. The axiom that an army travels on its stomach is as good today as it has ever been, only now that classical stomach rides in airplanes, ships, tanks, submarines, and jeeps in every terrain and climate of the world. But there is no question that the problems of the army stomach have entered the age of specialization. This fact is increasingly evident as the story of army subsistence unfolds from the early simplicity to the contemporary complexity of the military feeding program.
The earliest rations of the United States Army were all-inclusive in purpose. For more than a century after 1776, the basis of all troop feeding--for soldiers in camp, on the march, in action, or just surviving--was the simple fare of meat and bread, and sometimes vegetables, known as the garrison ration. From the Revolutionary War to World War I, the garrison ration served the unit, the small group, and the individual. Moreover, it was intended to serve them in organized messes, in isolated groups, and in individual situations of combat and survival.
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2006 IFSEA/MHA Military Awards Miami, Florida
Military Chefs Training
Canteen's Own, Tomkow6, 2nd Class Petty Officer (E-5)
Please remember The Canteen is home to our Troops, and is family friendly.
Please check politics at the door.
Okay, put those hands together for the Military Chefs and Cooks.
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