ALCOAST 092/25 - FEB 2025 SELECTION OF THE 2024 FORREST O. REDNOUR MEMORIAL AWARDS FOR CULINARY SPECIALIST OF THE YEAR (CSOY), DINING FACILITY OF THE YEAR (DFOY) AND MWR FOOD AND BEVERAGE OF THE YEAR (MWRFBOY)

R 261620Z FEB 25 MID120001757130U
FM COMDT COGARD WASHINGTON DC
TO ALCOAST
BT
UNCLAS
ALCOAST 092/25
SSIC 1650
SUBJ: SELECTION OF THE 2024 FORREST O. REDNOUR MEMORIAL AWARDS FOR
CULINARY SPECIALIST OF THE YEAR (CSOY), DINING FACILITY OF THE
YEAR (DFOY) AND MWR FOOD AND BEVERAGE OF THE YEAR (MWRFBOY)
A. COMDT COGARD WASHINGTON DC 041506Z NOV 24/ALCOAST 415/24
1. In accordance with REF (A), a selection board convened to review
nominations for the CSOY, the DFOY, and MWRFBOY.
2. We are pleased to announce the selections for Culinary Specialist
of the Year:
    a. Culinary Specialist Second Class (CS2) Courtney Dute from
USCGC ABBIE BURGESS was selected as the 2024 Junior CSOY:
As her first assignment as a Food Service Officer (FSO), CS2 Dute
spent 22 months serving independently, she has taken on the role of
mentor to a newly reported CS3, training him to the highest culinary
standards and equipping him with the essential knowledge and skills
required to thrive in the demanding environment of cutter
operations. In collaboration with fellow Culinary Specialists, CS2
took the lead in the planning and execution of numerous high-profile
events, including seasonal barbecues, a Fourth of July lobster boil,
and a festive holiday party.
    b. Culinary Specialist Senior Chief (CSCS) Brian Black from
USCGC RESOLUTE was selected as the 2024 Senior CSOY: CSCS Black
demonstrated exceptional leadership aboard USCGC RESOLUTE by
introducing healthier culinary options, proactively engaging with
the Menu Advisory Board. He also played a vital role in maintaining
high sanitation and health standards on the cutter. Thanks to his
efforts, over 20 crew members affected by hurricanes were able to
secure financial aid, grants, and loans. CSCS Black's leadership was
instrumental in establishing a Defense Logistics Agency (DLA)
account for Guantanamo Bay and San Juan, resulting in significant
cost savings on future food orders. His training of the CS team
consistently met the high standards set by the American Culinary
Federation Education Foundation, assisting in the finalization of
the Coast Guard's Certified Sous Chef Apprenticeship Program.
    c. Culinary Specialist Second Class (CS2) Afelyah Kamall from
USCGC JOSHUA APPLEBY was selected as the Runner-up Junior CSOY and
Culinary Specialist Chief (CSC) Jordan Gilbreth from Base San Juan
was selected as the Runner-up Senior CSOY.
3. We are pleased to announce the selections for DFOY:
    a. The winners are:
       (1) Large Afloat: USCGC KIMBALL
       (2) Medium Afloat: USCGC ASPEN
       (3) Small Afloat: USCGC KATHERINE WALKER
       (4) CSA/TRACEN: CSA Yorktown
       (5) BASE/AIRSTA: Base New Orleans
       (6) SECTOR/SFO: Sector San Francisco
       (7) STATION: No Entree
    b. The runners-up are:
       (1) Large Afloat: USCGC HAMILTON
       (2) Medium Afloat: No Entree
       (3) Small Afloat: USCGC GEORGE COBB
       (4) CSA/TRACEN: CSA Alameda
       (5) BASE/AIRSTA: Base San Juan
       (6) SECTOR/SFO: Sector Lake Michigan
       (7) STATION: No Entree
4. We are pleased to announce the winner of the MWRFBOY is Base
Portsmouth Wheelhouse. TRACEN Yorktown Liberty Lounge II was
selected as the MWRFBOY runner-up.
5. I would like to thank the commands who recognized our many high
performing CSs and CG dining facilities. Congratulations to the 2024
Forrest O. Rednour Memorial Award winners and to all the nominees
for their exceptional professionalism in the CS rating. Each of you
are commended for your extraordinary performance and expertise.
6. COMDT (CG-1K13) POC is Mr. Chad Adams at (202) 475-5149 or
CulinaryProgram@uscg.mil.
7. RADM Paul Jung, Assistant Commandant for Health, Safety and
Work-Life (CG-1K), sends.
8. Internet release is authorized.