Feeding a family of four might seem like a challenge, but imagine preparing three meals a day for sixty hungry submariners aboard the USS Cavalla (SS-244), deep beneath the ocean’s surface, in a galley the size of a broom closet. That was the daily reality for the submarine’s cook, who worked in an environment where the coffee was strong, the steaks were legendary, and the pressure—both literal and figurative—was constant.
The USS Cavalla was one of the most successful Gato-class submarines of World War II, earning fame for sinking the Japanese aircraft carrier Shōkaku during the Battle of the Philippine Sea. But while the torpedomen, radiomen, and officers carried out their duties in battle, there was another kind of mission happening below decks—keeping the crew fed and their morale high. A submarine’s cook was one of the most important men aboard. Without good food, tempers ran short, energy levels dropped, and the long, dangerous patrols became even harder to bear.
The Galley: A Cook's Tiny Kingdom
The Cavalla’s galley, like all Gato-class submarines, was a marvel of efficiency. Tucked between the crew’s mess and the forward torpedo room, it was a narrow, cramped space packed with a stove, an oven, a refrigerator (which often decided to quit mid-patrol), a sink, and just enough counter space to prep meals for an entire crew. Every inch of space had a purpose, and every meal had to be prepared with precision.
Submarine cooks had little room for error—literally. If something spilled, it could mean a full day’s rations lost. If something burned, the smell would linger throughout the boat for days. And cooking while the Cavalla was diving or maneuvering to avoid enemy ships? That was a balancing act worthy of a circus. More than one cook had learned the hard way that a pot of boiling soup did not stay put when the submarine suddenly changed depth.
But despite the challenges, the galley was the heart of the boat. It was where men gathered between shifts, where friendships were strengthened over a hot meal, and where the smell of fresh bread could make even the most hardened sailor feel a little closer to home.
The Best Food in the Navy
Compared to most other ships in the fleet, the Cavalla’s crew ate like kings. Submarine duty was dangerous, and to attract the best sailors, the Navy provided them with some of the best food available.
Before the Cavalla left port for a patrol, the crew loaded up on prime cuts of beef, fresh eggs, real butter, and even frozen lobster tails. The first few days at sea were a feast, with steaks sizzling on the griddle, fresh biscuits in the oven, and strong coffee brewing around the clock.
But as the weeks wore on, fresh food ran out, and the cook had to rely more on canned goods, dried supplies, and creative problem-solving. Powdered eggs took the place of fresh ones, canned vegetables became the norm, and milk came in the form of powder mixed with water. Despite the limited ingredients, a skilled submarine cook could make even Spam taste like a gourmet meal—or at least something close to edible.
Submariners were known to supplement supplies by catching fresh fish, lobsters, and crab. Crab and lobster were popular as they could set out traps to run alongside the Cavalla and later pull in the traps without getting fishing line tangled in the systems.
Signature Dishes Aboard the USS Cavalla
Using the trusty 1944 U.S. Navy Cook Book as a guide, the Cavalla’s cook turned simple ingredients into meals that kept the crew going through long, grueling patrols. Some of the favorites included:
1. Coffee – The Lifeblood of the Boat
No submarine functioned without coffee, and the Cavalla was no exception. Brewed strong enough to keep a sailor awake through a 24-hour watch cycle, it was the unofficial fuel of the boat. Many submariners swore the coffee was so potent it could strip rust off the bulkheads. The cook made sure the pot was never empty—running out of coffee was a crime worse than running out of torpedoes.
2. Navy Bean Soup – A Bowl of Comfort
A staple meal across the fleet, navy bean soup was a favorite aboard the Cavalla. Made with salt pork, onions, and a slow simmering of beans until they turned thick and creamy, it was a dish that provided warmth and comfort after a long shift in the control room. It was simple but filling—perfect for keeping a crew sharp and focused.
3. “Rolls That Could Sink a Battleship”
Fresh bread was one of the biggest morale boosters on board. Despite the intense heat of the galley, the Cavalla’s cook took pride in baking fresh rolls whenever possible. Sailors loved them, even if they joked that they were dense enough to be used as emergency ballast.
4. Steaks and Lobster – The First-Week Feast
At the start of a patrol, meals were something out of a high-end restaurant. Prime steaks and even frozen lobster tails were a luxury provided to submarine crews. Some cooks saved a few steaks deep in the freezer, surprising the crew with a feast after a particularly dangerous mission.
5. Spam and Canned Everything – The Mid-Patrol Special
As fresh provisions ran low, the Cavalla’s cook had to get creative. Spam became the protein of choice, fried up for breakfast, diced into stews, or smothered in gravy to hide its true nature. Canned peaches often served as dessert, sometimes “enhanced” with a little torpedo juice—homemade alcohol distilled from ethanol fuel and mixed with fruit juice.
Morale in the Mess
Life aboard the Cavalla was tough, and the mess was the one place where the crew could relax and feel a little normal. Between watches, sailors gathered to eat, swap stories, and play cards. The cook, often working long before anyone else woke up and long after they went to bed, took pride in making sure the crew was well-fed.
Complaining about the food was risky business. A sailor who voiced too many negative opinions might find himself with an extra helping of SOS—“Sh*t on a Shingle” (creamed chipped beef on toast)—until he learned to keep his thoughts to himself. The camaraderie in the mess was strong, and while the meals weren’t always gourmet, they were appreciated.
The Last Meal Before Home
As the Cavalla’s patrols came to an end and supplies dwindled, the cook always tried to make the final meal special. Whether it was a last batch of biscuits, a thick stew, or a cake made from whatever flour and sugar remained, he made sure the crew’s last taste of submarine cooking was a good one.
By the time the boat pulled into port, the men were eager for fresh food, cold beer, and a break from canned goods, but they never forgot the meals that got them through the long weeks at sea. The cook’s job was never easy, but it was one of the most important on board.
An army may march on its stomach, but a submarine? A submarine ran on strong coffee, fresh bread, and a cook who knew how to make even a can of Spam feel like a feast.
And on the USS Cavalla, that cook was just as much a hero as the men firing the torpedoes.
Visit the USS Cavalla at the Galveston Naval Museum
When you are looking for things to do in Galveston, tour the Galveston Naval Museum. and climb aboard the USS Cavalla (S-244) submarine. You'll experience the small, efficient Galley and close quarters, especially comparing the Galley to the kitchens in most homes today. Check out the book on the wall in the Mess and read recipes from the USS Cavalla and a few other vessels.
As an added bonus, below is the recipe for the famous Monster Cookies, Cavalla Style:
Ingredients:
3 eggs
1/2 lbs. margarine
1/2 lbs. brown sugar
1 c. white sugar
1 tsp. vanilla
1/2 lbs. M&Ms
1 c. peanut butter
2 tsp. baking soda
3/4 tsp. salt
4-1/2 c. instant oatmeal
1/2 lbs. chocolate chips
Combine all ingredients. Drop by spoonful onto ungreased cookie sheet. Bake 10-15 minutes at 350 degrees. Yields 5-6 dozen.