My daughter wants to be a baker (civilian career choice) and wants to enlist. Which branch offers better options for this role long term?

Surprised not much Navy input yet. Here's the real skinny. Ships and submarines have people who bake. That's because you don't have contractors aboard and you can't store Wonder Bread in a freezer that would take up half the ship. The food has to be concentrated, which means flour. So a certain body count of people who bake must be maintained for the fleet. On shore rotations, you'll see them on land side galleys. It's probably why you see a mix of civilian and military mess types working together. Now for promotion in rate, you have to know more than baking. That doesn't mean you can't excel more in one area than another. If other services have units and mission that means you must have bakers, so be it. However, I think the Navy has the larger need for them.

I had a friend that started as a culinary specialist at the missile field and then he went on to be the pastry chef at the executive dining room at the pentagon. Before he was accepted to OCS he was offered to be a Flight Steward on Air Force one (Steward, aide, and chef).

http://www.afimsc.af.mil/News/ArticleDisplay/tabid/5171/Article/630999/air-force-chefs-learn-from-the-best.aspx

I think they all have great opportunities in culinary arts BUT they also all go to Fort Lee for their training? Just saying.

Much depends upon how much she wants to take away from her training because I had the opportunity to work with a Chef from the Army and he was truly World class...or she could be pouring out cans of corn into a pot?