Inside the $13 BILLION US Navy Amphibious Assault Ship KITCHEN

how do the billion dooll ships the amphibious assault plead of the US Navy get food on board when they're at sea for months the United States Navy is known to be one of the most powerful and dominant armed forces in the world with countless ships operating every second of the day how do the sailors on board get their food do other smaller ships come by to deliver food or are food packages air dropped we're about to take a tour through the galley of the US Navy's amphibious assault ships the floating War hubs that prepare meals to rival those of a gourmet restaurant all while conquering logistical challenges that will leave you wondering how on Earth do they manage to do that the US Navy operates Advanced amphibious assault ships like the WASP glass and the America class which serve as mobile bases for Marine Corps operations these ships are equipped with extensive Aviation facilities well decks for launching landing craft and can carry aircraft troops and vehicles with their primary role in supporting amphibious assaults and humanitarian missions these vessels play a crucial role in various Global scenarios notable examples include the USS batan USS mon Island and the USS Tripoli all with Advanced Aviation and amphibious assault capabilities but they come with a hefty price tag often reaching billions of dollars now let's explore how they feed hundreds on board with healthy meals amphibious assault chips like the USS baton and Tripoli typically accommodate a crew of around 1,200 Sailors and Marines and their equipment during amphibious operations ensuring food provision for this combined living and working space is crucial menu planning prioritizes nutrition diverse tastes and dietary needs chefs strive to provide balanced meals with proteins carbohydrates and vegetables catering to preferences including vegetarian vegan and dietary restrictions regular feedback and adjustments enhance the dining experience bulk food purchasing involves collaborating with vendors to secure massive quantities of perishable and non- perishable Goods efficient storage facilities maintain the quality of perishable items refrigerated containers preserve Food Supplies during Transit cargo ships efficiently transport Provisions sustaining operational capabilities and well-being during deployments menus prioritize a mix of proteins carbohydrates fruits and vegetables accommodating different tastes and dietary needs customization stations allow personalization health conscious options are included feedback from crew and personnel helps refine the menus to support physical health and positive morale during Naval operations procuring food from fibus assault ships is a multifaceted process that integrates strategic planning collaboration with vendors and meticulous Logistics efficient storage facilities on the ship are equipped to house the procured goods with inventory management systems tracking stock levels and expiration dates continuous monitoring occurs throughout deployments allowing for prompt adjustments to unforeseen changes in Mission duration crew size or other variables non- perishable stocks aboard amphibious assault chips include a variety of items to ensure a sustained and diverse menu this includes canned goods dry goods for in-house cooking condiments for flavor enhancement and canned beverages to contribute to hydration and provide a refreshing option for the crew these items are chosen for their durability ease of storage and ability to contribute to a well-balanced diet ensuring that the crew and embarked Personnel have access to nutritious and satisfying meals throughout their deployment now here's a quick question for you what do you believe is the most significant logistical challenge in supplying food to ships at Sea we'd love to hear your thoughts and insights so feel free to share your comments down below and while you're at it we invite you to join our Channel as a member which will not only help us continue producing these fantastic videos about the US Navy throughout 2024 but also serve as a tribute to all the veterans who actually tune in to our videos head on over to the link in the description or simply visit our Channel homepage and select join thank you preparing and cooking preparing food on amphibious assault ships involves a systematic and efficient process to meet the nutritional needs of the crew and embarked Personnel the initial step includes a thorough inspection of all delivered food items to ensure quality and compliance with safety standards perishable goods are stored in refrigerated facilities while non-p perishable items are organized in designated storage areas with a Keen Eye on Inventory management the kitchen staff then undertakes prepping tasks such as washing chopping and portioning ingredients streamlining the cooking process and ensuring Readiness for various recipes following a planned menu chefs and Cooks EXE Ute recipes with Precision considering the dietary requirements and preferences of the crew the gal's design optimized for efficiency despite limited space incorporates compact Storage Solutions and specialized equipment strict hygiene practices are adhered to throughout the food preparation including regular handwashing and utensil sanitization to uphold food safety standards some ships May provide customization stations allowing individuals to personalize their meals based on dietary preferences this comprehensive approach ensures that the delivery of nourishing and satisfying meals supporting the operational capabilities and well-being of those on board amphibious assault ships the layout and design of large multi-purpose Galley spaces on amphibious assault ships are meticulously planned to optimize efficiency and functionality within the constraints of limited space these gyss are typically divided into distinct zones each dedicated to specific functions such as food storage preparation cooking and dishwashing specialized in compact kitchen equipment is strategically placed to maximize utility while minimizing spatial demands the design prioritizes flexibility often incorporating modular configurations and movable equipment to adapt to different culinary requirements or changes in crew size The Galley design also emphasizes hygienic practices incorporating materials like stainless steel for easy cleaning and maintenance Advanced Technologies may be integrated for inventory management temperature control and cooking processes further enhancing efficiency ultimately these wellth thought out Galley spaces play a crucial role in ensuring the preparation of nutritious meals to support the operational capabilities and the well-being of the crew and embarked Personnel on amphibious assault chip they're equipped with commercial grade kitchen equipment to ensure efficient and versatile meal prep for the crew and embarked Personnel this includes essential appliances such as convection ovens griddles and steamed kettles convection ovens enable baking and roasting with Precision ensuring consistent results across various recipes griddles provide a flat cooking surface ideal for preparing items like pancakes eggs and grilled sandwiches steam kettles with their large capacity and and efficient steaming capabilities are valuable for cooking large quantities of food quickly and healthily these commercial gr appliances are chosen for their durability reliability and ability to handle the high volume demands of Naval operations the gle's design incorporates these elements to create a well equ equipped and efficient kitchen space that can meet the diverse culinary needs of the crew during extended deployments meal preparation for thousands involves a highly organized and strategic IC approach chefs and kitchen staff scale up recipes meticulously ensuring precise measurements and ingredient ratios to guarantee consistency and quality efficient handling of bulk ingredients both perishable and non-p perishable is Paramount with organized storage and inventory management The Galley often employs assembly line cooking and batch cooking techniques utilizing the strengths of commercial grade equipment like industrial science ovens griddles and steam kettles designed for high-capacity meal production prep stations with designated tasks contribute to a smooth flow of production and tight production schedules are managed through efficient time coordination aligning with the ship's operational timeline the GLE team's adaptability ensures that they can adjust production based on unforeseen variables meeting The Culinary needs of the crew and embarked Personnel within the dynamic operation environment of Naval deployments serving a floating city on board the culinary offerings are diverse and designed to provide balanced and nutritious meals for the crew and embarked Personnel throughout their deployments the menu features a range of options from grilled chicken with roasted potatoes to Classic spaghetti bologan and fish tacos with cilantro lime SLA wholesome choices like chicken stir fry with brown rice and vegetarian chili cater to different dietary preferences hardier options such as barbecue pulled pork sandwiches and beef strogen off with egg noodles offer satisfying and flavorful meals The Culinary repertoire extends to breakfast with assorted burritos and includes refreshing options like fresh fruit parfit for dessert or snacks these carefully crafted meals showcase an array of flavors ensuring that the diverse onboard Community receives nourishing and enjoyable dishes throughout their Maritime missions meal times are meticulously organized to accommodate rotating shifts of sailors and ensure that everyone has access to regular and nourishing meals The Galley operates on a schedule that aligns with the ship's operational routine allowing for consistency and predictability typically there are designated breakfast lunch and dinner periods but flexibility is essential to accommodate varying Duty schedules The Galley staff adapts to the demands of rotating shifts providing options for those on duty during non-rip traditional hours this organized approach ensures that all Sailors regardless of their shift have access to well-timed and balanced meals contributing to their overall well-being and sustained energy levels during demanding Naval operations along with that careful consideration is given to accommodating the diverse dietary needs including religious restrictions and allergens of the crew The Galley staff Works to provide a variety of meal options that respect different religious practices and dietary requirements this may involve offering vegetarian or vegan choices providing Halal or kosher certified meals and clearly labeling allergens and food items communication between the galley staff and crew members is crucial to understanding the individual dietary restrictions specialized stations or prepackaged meals might be available to cater to specific needs additionally the galley team is trained to handle food preparation in a way that minimizes cross-contamination and ensures the safety of those with allergies flexibility and menu planning and a proactive approach to understanding and addressing the religious and allergen related needs of the diverse crew contribute to fostering an inclusive and supportive environment on board amphibious assault ships on these ships minimizing leftovers and waste is a priority to ensure efficient resource utilization several techniques are employed to achieve this careful portioning during meal preparation helps reduce over serving and subsequently minimizes leftovers this is particularly important in large scale cooking for thousands of personnel thoughtful menu planning considers using ingredients across multiple dishes reducing the likelihood of excess perishable items and minimizing waste rigorous inventory tracking helps monitor stock levels and rotates ingredients to use older IDE items first preventing them from going to waste adopting a just in time cooking approach helps prepare meals closer to service time reducing the need for extensive storage and minimizing the chances of leftovers leftovers that are available are creatively repurposed into new dishes preventing them from being discarded for instance leftover proteins may be incorporated into salads or sandwiches some Naval vessels may have programs to donate excess food to local communities during Port visits contributing to waste reduction and supporting local needs food waste that cannot be repurposed must be composted contributing to the sustainability efforts and minimizing the environmental impact of waste disposal educating the crew about the importance of minimizing food waste encourages responsible consumption and supports overall waste reduction efforts by integrating these techniques into daily operations amphibious assault ships aim to strike a balance between providing nourishing meals and minimizing leftovers contributing to operational efficiency and sustainability on board but serving a floating city comes with problems of its own challenges prolonged deployments on amphibious assault chips pose intricate logistical challenges with the management of shelf life emerging as a critical concern The Galley staff confronts the delicate task of overseeing the expiration dates of Food Supplies necessitating a meticulous rotation system for perishable items this involves a continuous assessment to ensure that older stock is utilized first preventing waste and maintaining a supply of fresh and nutritious Provisions the challenge extends to non-p perishable Goods which demand regular inspection and careful storage practices to uphold their quality over extended periods Advanced inventory management systems coupled with effective communication with suppliers become indispensable Tools in addressing these challenges the objective is to sustain the availability of high quality food throughout prolonged deployments supporting the overall well-being of the crew and embarked Personnel facing the challenges of long deployments naval ships like amphibious assault vessels employ some smart moves when it comes to managing shelf life the kitchen crew is on it with a well-oiled system they're careful about using up the fresh stuff first making sure nothing goes to waste technology lends a hand too with Nifty inventory systems keeping tabs on what's in stock and when to restock staying in touch with suppliers is key making sure the pantry is always ready for action emergencies well these ships are the superheroes of the sea they've got plans for everything from Sudden Mission changes to unpredictable weather flexibility is the name of the game the crew stays sharp with regular training so when the unexpected happens they can adjust plans and Supply chains on the Fly teamwork is crucial too they coordinate closely with other Naval units and support services making sure everyone's on the same page when things get hectic and hey they're also doing their bit for the planet there's extra food that can't be used some ships have cool programs where they share it with communities during Port visits they're even composting food waste trying to keep things GRE on the high seas so it's a mix of smart planning quick thinking and a dash of sustainability that helps these ships navigate the ups and downs of those long sea Journeys you have your experiences eating on board one of these US Navy ships if so be sure to share your experiences down in the comments and Enlighten everyone else as we've just seen from managing the shelf life of ingredients to crafting meals that can weather the unpredictability of Naval operations these Cooks and chefs blend Precision with a pinch of creativity just like orchestrating a flavorful dish they carefully balance portions rotate stock and adapt recipes to suit the diverse needs and dietary needs of the crew in times of unexpected disruptions the kitchen transforms into a hub of flexibility adjusting recipes on the Fly and ensuring that no ingredient goes to waste it's a culinary Journey on high seas where every meal tells a story of resilience adaptability and a shared commitment to keeping both the crew and the ship well nourished through the challenges of extended deployments so in the galley and on the deck these floating kitchens carry more than just sustenance they carry the spirit of culinary camaraderie across the waves if you enjoyed this video we kindly ask you to show your support by giving it a like and subscribing to our Channel your support means a lot to us and motivates us to continue creating entertaining and educational content on the US Navy and other Maritime topics don't forget to click the Bell icon to receive notifications whenever we upload a new video thank you for your support and we look forward to bringing you more exciting content in the future we'll see you in the next one

Channel: NAVY Productions

Views: 520,277

Keywords: education, educational, Howitworks, wendover productions, airplaine, learn, explained, boat, ship, plane, international, documentary, aircraftcarrier, vehicles, fluctus, sea, sailors, ocean, world, usnavy, lifeatsea, unitedstates, hangar, sailor, navy, marine, mariniers, marinecorps, USMC, marines, USNavysailors, hangarbay, flightdeck, aircraft, carrier, nimitzclass, F-18, naval, landing, us navy, united states navy, amphibious vehicles, US Navy, amphibious assault ship, amphibious assault ship kitchen, galley us navy

Id: l5u9m4Ikivo

Length: 18min 15sec (1095 seconds)

Published: Wed Jan 17 2024