Inside Naval Cooks School: WWI Culinary Training

This photograph, Mrs. J.L. Putnam at Naval Cooks School, taken between 1915 and 1918, offers a window into the world of naval cooking during World War I. With the U.S. Navy expanding rapidly to support military efforts, culinary training became an essential aspect of preparing recruits for service. The Naval Cooks School was established to ensure that sailors received proper training in food preparation and nutrition, which were vital for maintaining morale and health among troops at sea.

In this image, Mrs. J.L. Putnam represents the significant role of women in supporting military operations during the war. As men were called away to fight, women stepped into various positions, including those in military support roles. Schools like this not only trained cooks but were part of a broader effort to involve women in the war economy. The increase in women’s participation laid the groundwork for future changes in gender roles and workforce dynamics in the years to come.

This period of history illustrates how culinary arts were not merely about cooking, but were directly tied to the larger wartime effort. The skills learned at the Naval Cooks School contributed to effective meal preparation and food management, which were crucial logistics in maintaining the effectiveness of the Navy as it faced new challenges during the global conflict.