Culinary Specialists (CS) from across the nation met at Naval Station Mayport, Florida to test the feasibility of cooking from scratch using a Mobile Kitchen Trailer (MKT), January 24, 2017 in support of Continuing Promise 2017 (CP-17).

CP-17 includes humanitarian assistance and disaster response training to Central and South American partner nations; sponsored by U.S. Southern Command (USSOUTHCOM) and U.S. Naval Forces Southern Command/U.S. 4th Fleet (USNAVSO/FOURTHFLT) deployed forces.

In the past, MKTs have only been used for heating and serving Unitized Group Rations (UGRs) which are pre-prepared, shelf stable foods. This exercise is the first time CSs used a MKT to cook meals from scratch in the field, using fresh foods from the local economy, resulting in higher quality and healthier meals for sailors.

Simple menus were provided by Naval Supply Systems Command (NAVSUP) Fleet Logistics Center (FLC) Jacksonville's Navy Food Management Team (NFMT). "I tried to think of meals I might cook if I was camping out when developing the menus," said Culinary Specialist Chief Petty Officer William Kanack, Senior Instructor, NFMT, NAVSUP FLC Jacksonville. "The methods of cooking are limited, similar to camping, mostly stovetop cooking."

The culinary specialists who participated in the Mayport MKT testing are Culinary Specialist 2nd Class Brandon Spencer, Naval Base Ventura County, Culinary Specialist 2nd Class Collins Johnson, Naval Support Facility Indian Head, Culinary Specialist 2nd Class Nathan Rock, Naval Station Everett, Culinary Specialist 3rd Class Ares Creus, Helicopter Sea Combat Squadron FIVE, Culinary Specialist 3rd Class Rogelio Sagun, Naval Hospital Jacksonville, Culinary Specialist 3rd Class Tyler Schibig, USS Harry S Truman (CVN 75) and Culinary Specialist 1st Class John Blake, Navy Cargo Handling Battalion ONE.

"The MKT's only measure 8 feet wide by 8 feet long. It's a small space to put out a large amount of food," said Blake. During testing, the CSs came together as a team improvising and working with what was locally available, as they will when deployed. The food will be sourced from the local economies with support from NAVSUP FLC Jacksonville Contracting/Husbanding/Expeditionary Division.

Sodium laden, pre-packaged foods might be easy to heat up and serve, but nothing beats the taste and nutrition of fresh food. Personnel supporting CP-17 will be able to start each day with a hot breakfast and finish with a freshly prepared dinner in remote locations where traditional galleys are not available.

NAVSUP FLC Jacksonville, one of eight fleet logistics centers under NAVSUP Global Logistics Support (GLS), provides operational logistics, business and support services to fleet, shore and industrial commands of the Navy, Coast Guard, Military Sealift Command, and other joint and allied forces. Services include contracting, regional transportation, fuel, material management, household goods movement support, postal and consolidated mail, warehousing, global logistics and husbanding, hazardous material management, and integrated logistics support.

NAVSUP GLS provides global logistics for a global Navy. The organization is made up of approximately 6,300 military and civilian logistics professionals operating from 105 locations worldwide, providing an extensive array of integrated global logistics and contracting services to Navy, Marine Corps, joint operational units, and allied forces across all warfare enterprises.



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