Services tests 'pallet to palate' philosophy

  • Published
  • By Senior Airman Jeremy McGuffin
  • 18th Wing Public Affairs
KADENA AIR BASE, Japan (AFPN) --  From "pallet to palate" is the philosophy behind an 18th Services Squadron capability tested during the Pacific Air Forces Operational Readiness Inspection held March 9 to 15 here.

Wherever Airmen deploy, the single pallet expeditionary kitchen, or SPEK, can go with them to provide support.

"The SPEK is unique because on a single pallet we can load everything from the generators to the tray ration heater and drink dispensers, to the tent," said Capt. Steven Parker, the 18th SVS Combat Support Flight commander. "And even the kitchen sink."

Food supplies and dining tents are loaded onto separate pallets.

"The main reason we decided to set up the deployed kitchen was because anyone can cook in a dining facility," he said. "The task evaluation of setting up the SPEK and being ready in a timely manner was to prove to inspector general personnel that we are able to function in an expeditionary environment."

It takes eight people two hours to set up the SPEK and another two hours to prepare the food, which can support up to 550 people for the first 30 days of a contingency or operation.

"You see these types of setups all throughout the AOR," said Captain Parker, referring to the area of responsibility where U.S. forces are currently deployed. "Services wanted to show we have the capability to do this."

Practicing SPEK setup during past exercises helped speed up the process and make this a unique item to showcase, said the captain.

"From set up to last customer, we have really made this an easy and fast process," said Airman 1st Class Sarah Ostendorp, an 18th SVS food services apprentice. "It took us about four hours to receive the pallet, set up, cook and get the food ready to serve for the first customers."

Having the SPEK allows flexibility for the warfighter and allows Kadena Air Base to be a true force enhancer, the captain said.

"We have really been practicing and it showed today," said Airman Ostendorp. "I'm really happy with the way it turned out."

Everything that was provided in the SPEK was prepared on the spot as if it were really deployed down range. Nothing was brought in from the dining facilities to help out.

"All the prep work, cleaning and cooking was done in this tent," Captain Parker said.

"I feel we are doing really well with the entire process," Airman Ostendorp said. "The customers seem to be enjoying the meal so we must be doing something right."

The services squadron also was able to tap into unit members to help with the expeditionary kitchen. Some were hesitant at first with cooking, but after a couple of exercises and proper training, they were able to step right in and get the job done, Airman Ostendorp said.

"I was assigned this duty for the exercise," said Staff Sgt. Jacob Canfield, a 18th SVS lodging front desk clerk. "That's generally how we would deploy from (the unit) as we support the entire squadron."

"The Airmen running the kitchen are doing great so far," Captain Parker said. "The men and women here in the squadron have no problems meeting expectations for the inspectors."

Designed to fit entirely on one pallet for ease of transport, the SPEK is changing the way Airmen receive their meals, he said. Althought the kitchen will be set up, it will not be functioning for the entire exercise.

"We are only covering a few meal periods throughout the week," Captain Parker said. "Our main dining facilities will still be operating as normal for all the Airmen." 

The inspection will validate the 18th Wing's mission readiness.

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