In the military, it’s what’s for dinner.
And for the military chef, the job is a lot more than just filling bellies with fighting fuel.
Cooking for the Armed Forces concerns the Art of Building Morale. And if an army marches on its’ stomach, then it follows that an Army chef operating at the highest level — who’s able to create culinary magic under the demands of budget, field deployment, and operational extremity — can have a huge individual impact on the health of the mission.
That holds true for every branch, in every situation, from boot camp to battlefield.
Searching for inspired military cooking and meeting the chefs responsible is the central mission of Go90’s series Meals Ready To Eat. And host August Dannehl, a Navy veteran and chef, has a nose for this type of story. For his first foray, he paid a visit to Fort Lee, Virginia to reconnoiter some of the U.S. Armed Forces’ top chefs, who’d gathered there for the annual Military Culinary Arts Competition and Training Event.
Modeled after the World Culinary Olympics and sanctioned by the American Culinary Federation, the 40-year-old event is a bubbling cauldron of ideas, inspiration, and good old-fashioned inter-service rivalry. But at its heart, the event, like Dannehl’s series, seeks to champion the importance of culinary artistry to the overall operational effectiveness of the military.