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The Navy is exploring the potential privatization of its shore-based dining facilities, known as galleys, while assessing the impact on culinary specialists, the service's cooks. Master Chief Petty Officer of the Navy John Perryman stated that no plans are currently in place to privatize onboard facilities, but options for onshore galleys are being considered.

This approach may align with the Army's strategy of reducing soldiers serving as cooks and employing private contractors. Perryman emphasized the importance of maintaining opportunities for culinary specialists to operate galleys and develop their skills.

He believes that regardless of privatization, culinary specialists should continue to be involved in galleys. Experts note that while privatization could enhance adaptability to changing culinary trends, it may reduce direct oversight from Navy commanders, potentially impacting junior sailors who rely on these facilities. Perryman also predicts that future shore-based galleys may resemble college campus dining halls.