The US Navy's newest aircraft carrier, the future USS John F. Kennedy (CVN 79), follows a Ford-class design with just 2 galleys instead of the 5 found on Nimitz-class carriers. Here is how a supercarrier kitchen works and how it feeds thousands of sailors.
The Navy took preliminary acceptance of the Kennedy on September 29, 2026, and formal delivery is planned for spring 2027. In this video we look at the galley, the scullery, the cooks, the coffee shop and the midnight meal that keeps a flight deck running.
What you will learn:
– Why the Ford class cut its kitchens from 5 to 2, and why everyone aboard eats the same food
– How modular refrigeration and ethylene filters were reported to keep fresh produce on the menu 28 days into an underway period
– Who actually runs the galley: Culinary Specialists and the sailors in blue shirts known as food service attendants
– What the scullery is and why the whole kitchen depends on it
– How big the numbers get on Nimitz-class carriers like USS Harry S. Truman and USS George H. W. Bush
Source: The Navy Channel
