Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 10. Culinary Careers in the...

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

Chapter 10.

Culinary Careers in the Armed Forces


Learning ObjectivesCulinary Careers in the Armed Forces

1. Identify at least 3 branches of the armed forces. 2. Distinguish between enlisted personnel,

commissioned officers, and warrant officers. 3. Explain how working in a military kitchen is

different from working in a civilian kitchen. 4. Discuss potential advantages and challenges of

working as a chef in the military.


Learning ObjectivesCulinary Careers in the Armed Forces

5. Describe the job outlook for military chefs.

6. Indicate the major purpose of the Military Hospitality Alliance.

7. Read an interview and identify the interviewee’s career path, current job functions, and trends in the military.


Over 1 million meals are served daily in Armed Forces kitchens, including the:

U.S. Army U.S. Navy U.S. Air Force U.S. Marine Corps (part of the Department of the Navy) U.S. Coast Guard


Types of Military Personnel Enlisted personnel – Voluntarily sign up to

join military, begin at lowest rank, serve as the main workforce.

Commissioned officers – Begin at a supervisory rank after attending college, are the leaders of the military.

Warrant officers – Specialized technicians with leadership experience who have the same privileges as senior ranking enlisted and commissioned officers.


Working in the Military Military culture is

more formal and based on rules, regulations, discipline, and rank.

Chain of command is very important.

Each service has own customs, courtesies, and terminology.


Potential Advantages of Working as a Military Chef

1. Training provided.2. Career advancement opportunities.3. Some services, such as the Army, have a

culinary team that competes.4. Educational programs including college courses

with tuition paid.5. Opportunities to see new places.6. Many facilities available on base.7. Free room and board, free medical and dental

care, 30 days of paid vacation a year. 8. Opportunity to retire after 20 years with

benefits.


Working as a Military Chef Potential challenges:

Commitment of 2 or more years. Hours are less flexible than in a civilian job. Working in a war zone.

Potential advantages or challenges: Structured daily routine. Rules and regulations.


Outlook for Military ChefsOutlook is

good through 2012.


MHA is an affiliate of the International Foodservice Executive Association that focuses on the needs of the military.

MHA provides certifications, competitions, awards, and more for members of the military.


Travis W. Smith, CEC, AAC, Chef Warrant Officer Three, United States Army Career path:

Dishwasher and busperson in restaurant Food prep in restaurant American Culinary Federation apprenticeship

program in hotels Joined Army, worked up the ranks Has operated his own ice sculpting and

culinary consultation business


Travis W. Smith, CEC, AAC, Chef Warrant Officer Three, United States Army Current job functions:

Manage the U.S. Army Culinary Arts Team Manage resources and personnel for the Army culinary

arts training programs on several levels (from basic cooking to advanced techniques and skills)

Initiate programs such as cook certification, improve the quality of food that’s available to soldiers and improve training that’s available to the cooks.

Trends: Improving training programs for cooks Certifying cooks At times using managed services companies

Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved Chapter 10. Culinary Careers in the...

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