Photographs during World War II

U.S. Army Training School for Advanced Bakers

                                       Picture Captions
T20017.jpg William Wamsley, principal(far left) watching as two military officers and a gentleman in a suit with a pipe in his mouth, examine one of the field ovens that were set up on the front lawn of the American Institute of Baking in Chicago as part of the training “campus” for the U.S. Army Training School for Advanced Bakers.
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"On Guadalcanal we used field ovens of these types," says Sgt. Alfred L. Norman, Guadalcanal veteran now at the Quartermaster School, as he explains model oven to Mr. William Walmsley, left, Chief consultant for the School's Food Service Division. Looking on is Lt. Ralph J. Shea, Chief of Bakery Section. Sgt. Norman, who helped construct the improvised field ovens used by his Infantry unit on Guadalcanal, is pointing to a dome oven model. He is holding a barrel oven model. Now taking an advanced instructor's course at the Food Service Division, Sgt. Norman says, "One of the lessons of Army baking in actual combat is that soldiers must learn to utilize all materials on hand. An oil drum, doors or other parts of wrecked vehicles, or other pieces of metal can be used to make field bakeries, to keep fresh bread on hand for men who really need it,”  Serving on Guadalcanal in November and December 1942, Sgt. Norman saw combat with one of the first Infrantry attachments to hit the island.  Often he helped to operate the field bakeries under fire. After being transferred to New Zealand, he was returned to the United States.  He is now a baking instructor a Fort Benning, GA.  He is in the Food Service Division’s first class to train at Camp Lee’s Quartermasters School. The Division gives concentrated instruction in both technicalities and in training methods.

 

 

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Camp Lee, VA – Nov. 19 --, The “heart of the oven” is examined by soilders learning advanced baking instruction at the newly established Food Service Division at the Quartermaster School here.  Going over the parts of a fire unit for a field bakery are, left to right, Sgt. Willis Melancon, of the San Antonio Bakers and Cooks School;  S/Sgt. M.F. Kelley, of Camp Cook, CA; Lt. O.R. Strand, machinery instructor for the Food Service Division and bakery service engineer in civilian life; S/Sgt. George F. Boll, of the Minorville Quartermaster Depot, Orlando, FL, Air Base, and Mr. William Wamsley, Chief consultant for the Food Service Division.   Lt. Strand bakery in Galesburg, IL, before entering active duty.  In addition, he spent several years travelling as a bakery engineer.  Before assuming his present position, at the Quartermaster School, Mr. Wamsley was principal of the American Institute of Baking in Chicago.   

T20023.jpg 623-23-9) In a tent situated on the Campus at the U.S. Army Training School for Advanced Baking Instructors, students are shown how to prepare bread, dough, read temperatures, weigh and other various pertinent steps.  Rain, sunshine, hot or cold, students study the art of wholesome bread making and baking.
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A uniformed officer is shown lecturing to students attending the U.S. Army Training School for Advanced Baking Instructors in Chicago.

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