A group of US Army cooks prepare a meal at Fort Bragg, North Carolina, in August 2026. The role of cook in the US military has evolved from an ad hoc rotating duty to a specialized role over the military’s 251 years of existence. (US Army/Sgt. 1st Class Ange Desinor)

The US Army’s Field Cooks Have a Spiffy New Title

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The US Army’s “culinary specialists” have been renamed “tactical field feeding specialists”—the latest update in a military culinary program dating back more than a century.

The United States Army officially no longer employs any field cooks for troops on deployment—but that doesn’t mean American soldiers will now have to subsist entirely on MREs (Meals, Ready-to-Eat). Instead, the soldiers with the 92G military occupational specialty—formerly known as “culinary specialists”—will now be called “tactical field feeding specialists.”

The Army made that change official last month at a ceremony at the Tactical Field Readiness Training Center at Fort Lee, Virginia, where the United States Army Quartermaster’s School’s Training Department oversaw the renaming of the occupational specialty.

That wasn’t the first time Army cooks received a new branding. For many decades, the cooks—colloquially known as “92 Golfs”—were designated “food service specialists.” The renaming to “culinary specialists” took place in May 2015, but the........

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