Once the draft was instituted for World War I in May 1917, the number of men in the American armed forces increased dramatically, prompting a comparably large percentage rise that you might not have even thought of: chefs.
It was said, without exaggeration, that “the honor of the profession was at stake.”
“M. Auguste Gay, chef of the Yale Club, and President of the Chefs de Cuisine, presided and told the men that the honor of the profession was at stake, that the crux of the situation was in their hands. He explained at length what an ill-fed army meant, how the health of the soldiers could not be trusted to raw recruits, who had never come nearer the kitchen than to inquire whether dinner was ready.”
The modern-day MRE — Meal Ready to Eat — consumed by American military personnel was not introduced in its modern-day form until 1963.
Systematic Selection of Cooks for New Army: Under Leadership of a New York Hotel Proprietor They Are Being Put Through Searching Tests by Competent City Chefs
From Sunday, August 26, 1917
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