News

Military cooks and chefs often have the daunting task of cooking for hundreds, if not thousands, of their hungry counterparts. Making tasty, innovative and enjoyable meals on a massive scale isn’t easy.  

Luckily, military culinary specialists, as they’re known, have the Armed Forces Recipe Service to use as a guide. The service’s food technologists, chefs and dietitians develop recipes for dining facilities on land, at sea and on the go, and they’ve already mapped out how to scale-up recipes to feed large contingents.

Based at the Army Combat Capabilities Development Command Soldier Center’s Combat Feeding Division in Natick, Massachusetts, the recipe service uses input from the Joint Service Recipe Committee to develop recipes and guidelines that are added to a digital recipe book for military cooks and chefs to expand their culinary knowledge.  

The recipe service currently has an index of more than 3,300 recipe cards, which include variations of recipes and the diverse ways to cook them. Separate guideline cards give detailed advice on food preparation, including conversion charts and how to use assorted pieces of equipment, as well as explanations of how various ingredients, such as anti-browning agents, work.  

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