200th MPC emphasizes readiness

Photo By Sgt. Stephanie Ramirez | Culinary specialists assigned to the 200th Military Police Command take out their Mobile Kitchen Trailer (MKT) and prepare lunch during the unit’s battle assembly at Fort Meade, Maryland, on June 4, 2016. The command’s goal is to have each of its units become proficient with their MKT so when they have to mobilize they are ready and prepared to use it. (U.S. Army photo by Spc. Stephanie Ramirez)  

FORT GEORGE G. MEADE, MD, UNITED STATES

06.04.2016

Story by Spc. Stephanie Ramirez 

200th Military Police Command

Fort Meade, Md., – From the field to the parking lot, U.S. Army Reserve Soldiers can set up a kitchen anywhere.

“As leaders, it’s reassuring to know that if the phone rings and we have to go half way around the world to some desert island in the middle of the Pacific Ocean, as long as we can get the food shipped in or (have it) acquired, our Soldiers can cook it, and the equipment works,” said Col. Robert A. Wojciechowski, the assistant chief of staff for the logistics section at the 200th Military Police Command.

Before a trip across the world can happen, however, Soldiers have to start training right at their home stations.

Culinary specialists assigned to the 200th Military Police Command took out their Mobile Kitchen Trailer (MKT) and prepared lunch during the unit’s battle assembly at Fort Meade, Maryland, on June 4.

The Soldiers in the command headquarters and its subordinate units are required to prepare a meal on the MKT once every three months in order to sharpen and maintain their skills.

“The MKT creates a more realistic environment of what the Soldiers should be prepared for in the field,” said Col. Wojciechowski.

The 200th Military Police Command is one of the largest food capable units in the Army Reserve. Approximately 67 of the command’s subordinate units cook during their battle assembly weekends.

The command’s goal is to have each of those units become proficient with their MKT so when they have to mobilize they are ready and prepared to use it.

Working on the MKT is challenging because the equipment is limited but it is necessary, said Sgt. Bishal Pandey, a culinary specialist for the command. Preparing meals on the MKT gives us a chance to see what is working and what isn’t, so that we can be prepared to make adjustments if needed.

• Date Taken: 06.04.2016
• Date Posted: 06.06.2016 23:57
• Story ID: 200173
• Location: FORT GEORGE G. MEADE, MD, US