I asked for alternative opinions and you two provided them.
I'll consider your comments.
Is there any benefit in an army having its cooks be military instead of hired civilians.....even on the battlefield?
I don't know about the cost/benefit analysis angle, but I'll side with Army cooks any day of the week.
I spent 8 years in the AF and at every base I went to, they had contract kitchen help in the chow halls. The food was mediocre at best. I worked as a civililian for the Army in Germany for a few years after that and the food at the Army chow halls was always first class. The Army kitchen people were proud of their work and always very friendly.
I'd say morale trumps cost/benefit analyses every time.