Napoleon once remarked that an army travels on its stomach. The same can be said of a Navy, and as a result, ships at sea have a long logistical “tail” that keeps food flowing to sea so the ships can stay on station. Probably the most important part of that “tail” from the Sailors’ perspective, though, is the division that puts meals on the table four times per day (breakfast, lunch, supper and midnights rations, or “midrats”) - “S2” or Food Service Division.
With a cadre of Culinary Specialists running the show, S2 is primarily made up of junior Sailors from other divisions called “Food Service Attendants”. These Sailors are sent for one or two 90-day periods in their first enlistment to bear a hand with the hardest jobs in food service – the hours of preparation and clean up required to run a galley and keep the operation sanitary around the clock. In addition, S2 is responsible for ordering and stocking all the stores required to keep food on our tables.
Perhaps the greatest challenge is not in cooking and serving the 900 or so meals per day it takes to feed the crew, but making those meals the best they can be. In this regard, RUSSELL’s Food Service Division is definitely at the top of their class. And it’s not just the crew that thinks so. RUSSELL’s S2 Division was recognized in 2007 as the Pacific Fleet runner up for the Captain Edward F. Ney Award for food service excellence.
04 May 2008