Living and cooking in the submarine: This is how the SMUT keeps the crew happy!

The challenges and special requirements of life on a submarine are clear by the work of the smuts (chefs), which are responsible for keeping up the morale of the crew. Tristan Miller, 28 years old, has been working as an SMUT on the U36 submarine since 2021 and cooks traditional German cuisine for the crew. The menus are carefully selected to avoid symptoms, with Asian dishes being deleted from the menu. Miller creates four to five meals a day and also manages the shopping lists, which a provisional master forwarded to the suppliers.

The kitchen in the submarine is very small and limited, equipped with a combi damper and a refrigerator, whereby fresh food is usually only available for a period of ten days. After this period, the crew must fall back on durable food. Miller's kitchen inserts are demanding. During his longest tour, which lasted two months, he only had limited contact with his family, but tried to send signs of life after diving. U36 is currently being serviced while working on other submarine operations. A troop internship in the combination also takes place from March 17th to 21st in Eckernförde, such as kn-online.de reported.

further insights into the submarine life

Marvin Dos Santos, 27 years old, also works as a sutum on the U35 submarine and cooks for almost 30 people. He starts his working day at 4 a.m., working in the small combination of just two square meters. The actual work area is only one square meter. Dos Santos bakes about 60 rolls in the morning and sometimes plays music while he cooks. Despite the challenges of his work, he describes them as both challenging and fun.

To call the crew to eat, he uses an command transmission system (BÜ) and receives support when serving the dishes. The crew appreciates particularly freshly cooked meals, which usually also contain meat. A member of the hygiene staff occasionally helps him cut mushrooms. DOS Santos carries out the disposal of organic waste in a special biosglouse and has some free time in the evening before preparing for the next early service. Further details on the working conditions and everyday life of the submarine chefs can be found on here-leben-magazin.de