In the US armed forces, the chief cook is most likely an enlisted person (man or woman) and as such will probably be of the upper echelon of such ranks (Army = Master Sargent up to Sargent Major). Officers usually do not do hands on cooking in the military.
Just hypothetical question, going round in my mind.
When for whatever reasan one or two of the Navy's Iowa Class would be prepared for reactivation, would the Navy at first find enough trim men, these days, to operate the vital areas??
Or could they just draft them from other commands?
Would the U.S. Navy or U.S. Army enlist a trim, kind of sporty 40 year old, that has never been in the military, if they desperately look for recruits??
Interesting numbers. These must have changed since the military became all voluntary. Back, in the day, when the Draft was in place, 28 was the absolute limit.. That was because there was an unlimited pool of eligible young people who could be forced into the military at the whim of the Government. My lucky draw came up in October, 1965. I spent six years in the tank core. Ahhh, fun times, riding around 60 ton armored can.
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