The old Naval Training Center San Diego had a reputation for serving sailors and recruits some pretty good chow. But providing over 30,000 meals every day took a lot of work!
Inside the Dick Laub NTC Command Center at Liberty Station in Point Loma, visitors can view the fascinating exhibit Chow: Feeding a Navy.
NTC had one of the finest mess and galley programs in the nation. Many sailors with chef and mess service school command training were sought after by the White House kitchen…
Each recipe contained large amounts of ingredients not found in the family kitchen…
The galleys at NTC offered buffet-style metal partition trays for many years. Later ceramic plates and plastic trays were used… Having plates gave the sailors a feeling of home.
Chow included a main course, sides, and often a dessert…
Many recruits recall their favorite part of the chef and mess school was the bakery. Bread or cake, the bakery at NTC was renowned…
The daily operations…trained sailors to cook for thousands aboard ships, submarines and on land…
By 1990, a few years before decommissioning, the three NTC galleys averaged 6,445,000 meals per year.
Cakes were included in every celebration and prominent in many official photographs. Cake was a staple for Pass In Review with dignitaries and guests presiding.
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