Cookin' on another bird farm

Until January 1, 1975, two different occupational fields -- called ratings by the Navy -- provided food service for the officers and crew. The stewards operated the wardroom and the officer's staterooms ship while commissarymen cooked for the enlisted men and chief petty officers.

Most commissarymen, myself included, looked down on this duty. We though it beneath us to serve officers.

Although I never had the opportunity to work in officer's country during eight and one-years active duty, I later supervised the wardroom cooks as a naval reservist. Today, I think I missed out. Looking back, I would've enjoyed the opportunity to serve in a flag, cabin or wardroom mess.

PACIFIC OCEAN (March 7, 2008)--Culinary Specialist 3rd Class Michael Freitas slices bell peppers in the commanding officer's galley aboard the nuclear-powered aircraft carrier USS Nimitz (CVN 68). Nimitz is operating as part of the U.S. 7th Fleet, in the Western Pacific and Indian Oceans.

U.S. Navy photo by Mass Communication Specialist 3rd Class Eduardo Zaragoza.